Simple & Easy Chicken Curry Recipe - Kerala Style
Serves 6
Directions
- 1Heat a pan and add 4 tablespoons of Oil.
- 2Add 4 sliced Onions and 2 chopped Green Chillies.
- 3Add 2 tablespoons of Ginger-Garlic paste. If using crushed or finely chopped ginger and garlic, add directly to oil and sauté for 10-15 seconds before adding onions.
- 4Add 1 teaspoon of Salt.
- 5Sauté them really well until the Onion turns golden brown.
- 6Turn down the flame and add ¼ teaspoon of Turmeric Powder, 2 tablespoons of Coriander Powder, ¾ tablespoon of Chilli Powder, and 1 tablespoon of Chicken Masala.
- 7Stir well for 1 minute until the raw flavour of the spices settles.
- 8Add 1 chopped Tomato.
- 9Add the 1.2 kg of cleaned and cut Chicken into it.
- 10Again add ½ teaspoon of Salt (total 1½ teaspoon of Salt).
- 11Mix it well in a high flame for about 2 minutes.
- 12Add 1½ cup of Water.
- 13Stir and mix it well.
- 14When it starts to boil, turn down the flame to medium level, close the lid, and let it cook for about 10 minutes.
- 15After 10 minutes, open the lid and stir well.
- 16Close the lid again and cook for 10 more minutes. If not cooked, cook for some more minutes.
- 17Add 2 sprigs of Curry leaves.
- 18Add ½ teaspoon of crushed Black Pepper.
- 19Mix well.
- 20Serve after letting it sit for 30 minutes to balance the flavours.
Ingredients
- 1.2 kg Chicken cleaned and cut
- 4 tbsp Cooking Oil
- 4 Nos Onions sliced
- 2 Nos Green Chillies chopped
- 2 tbsp Ginger-Garlic paste
- 1.5 tsp Salt
- 0.25 tsp Turmeric Powder
- 2 tbsp Coriander Powder
- 0.75 tbsp Chilli Powder
- 1 tbsp Chicken Masala
- 1 No Tomato chopped
- 1.5 cup Water
- 2 sprigs Curry leaves
- 0.5 tsp crushed Black Pepper
Equipment
panlidmeasuring spoonKadai (Pan)
Tips
- If using crushed or finely chopped Ginger and Garlic, add it directly into the Oil before adding Onions, and sauté for 10-15 seconds before adding other ingredients.
- Always try to use a measuring spoon while adding Salt.
- Let the curry sit for 30 minutes after cooking to balance the flavours before serving.
- For an upgraded version, add 1/2 cup of thick Coconut milk.
- To enhance taste further, temper 2 sprigs of Curry leaves, 6 Shallots, and 2 Dry red Chillies.
- A combination of adding Coconut Milk and tempering can also be done.
- Ready-made Coconut Milk or Coconut Milk Powder can be used instead of milk from Raw Coconut.
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