My regular chicken curry is definitely very different from this one. Will soon post it HERE. However I had prepared this few months back for some friends & they loved it. I thought let me prepare some south Indian style food for Easter dinner & looked around many many recipes & finally decided to keep it simple with what has worked for me in past. So here is how I prepare my Kerala Style chicken curry
Chicken – 1 kg
Onion – 3 large thinly sliced
Ginger-Garlic – 2 tbsp roughly chopped
Tomatoes – 2 medium chopped
Curry leaves – 10 – 15 fresh leaves
Bay Leaf – 1
Cardamom – 3 -4
Cloves – 3 -4
Cinnamon stick – 1 inch long
mustard seeds – 1 tsp
Cumin – 1/2 tsp
Fennel – 1/2 tsp (optional)
Dry red chili – 2 broken
Coriander powder -1 and 1/2 tbsp.
Turmeric – 2 tsp
Red Chili powder – 1 and 1/2 tbsp.
Cumin Powder – 1 tsp
Garam Masala – 2 tsp
Oil – 2 – 3 tbsp
Heat 2 tbsp oil in a wok. Add sliced onion & chopped ginger garlic. stir till the onion is golden brown & ginger garlic is fragrant. Remove it from flame & wait till it cools. Grind this mixture into a paste. and keep aside.
Heat 1 tbsp. oil in the same wok. Add mustard seed and wait till it pops. Now add Cumin, fennel, dry red chilli and curry leaves. Then add in cardamom & cloves.
Now add the onion-ginger-garlic paste to the wok & stir in. Add bay leaf. Add the chicken mix it to cover in the onion paste. Now add red chilli powder, cumin powder, turmeric, coriander & garam masala. Give it a stir. If it looks too dry after adding the powdered spices just sprinkle some water and let it cook for few minutes.
Add chopped tomatoes & salt. Stir and put the lid on and cook on slow-medium flame till the tomatoes are soft & oil starts separating.
Adjust the consistency of the gravy by adding some warm water. I added about 3/4th cup of water. Cover again & let it simmer for another 7-10 minutes. If you need to reduce the liquid in the gravy let it simmer on high flame for few more minutes. Take it off the flame & it ready to be served.
It goes very well with roti or appam.. I like to serve Kashmiri pulav along with this spicy & robust gravy as the vegetables & nuts balances it all.
Have fun & a great Easter!!!