Chicken Curry Kerala Style
This recipe is courtesy my mom who makes one of the most yummilicious chicken curry ever. If you have gone through the video you may have realized , that so many different ingredients go into it- making it darker and richer, giving it a unique blend of taste. Also down south( Kerala ) , we cook anything and everything in coconut oil, which gives a special aroma to the whole dish. So if you decide to cook in different kind of oil- it will give you all together a different flavor.
Let's begin with the ingredients
INGREDIENTS FOR MARINATION :-
Corrainder / Cilantro 1 Cup ( you can extra-it will taste better)
Pudina /Mint Leaves 1/2 Cup ( you can extra-it will taste better)
Ginger - 1 medium size piece
Garlic - 5-6 (Large cloves) As per taste
Green Chllies - 2-3 ( As per Taste)
Pepper Corn - 2-3 ( As per taste-Optional
Salt - 1 Tsp
Cumin Seeds - 1 Tsp
Lime Juice - 1 Tbsp
Water - 1 Tbsp
* Grind all this into a smooth paste.
INGREDIENTS FOR CURRY :-
Turmeric Powder 1 Teaspoon
Salt 1 Tablespoon
Tomato 1 Large sliced.
Water 1 Cup.
Coconut oil mentioned how much is required in the direction/ method.
Coriander powder 1 Tbsp
Red chilli Powder 1 Tbsp ( as per taste )
Onion 1 large ( Or 2 Medium size) sliced.
Coconut pieces 1/2 cup Fresh or dry coconut.
Mustard Seeds 1 Tbsp
Asafoetida / Hing 1 Tsp
Curry Leaves 5-6
Garam masala powder 1 Tbsp
Corinader Leaves 1/2 - 1 cup
Directions :-
1) Wash the chicken and marinate it with the paste prepared for at least 2 hours or Overnight.
2) In a pressure cooker - add the marinated chicken( Without any oil ), Turmeric Powder, Salt , Tomato sliced , 1 Tbsp of water & pressure cook until 5-6 Whistle.
It is not mentioned in the video , you can also add POTATO large chunks ( 1 large potato cut into 4 equal parts)
3 ) There are some 4 steps involved :-
A) 1st Step , Take 1 Tbsp of coconut oil, 1 Tbsp Coriander powder, 1 Tbsp Red chilly powder( As per taste ) & roast on low flame until it turns dark brown.( Please keep an eye, it burns very quickly) & add in the chicken curry after the chicken is cooked.
B) In the same pan , sauté 1 large ( or 2 medium size) Onion sliced , Until dark brown & add in the chicken curry when cooked. ( Cooker should be on low flame until the full cooking is done.)
C) In the same pan, add 1 tsp of coconut oil & roast coconut pieces fresh or dry & roast it until its dark brown and add in the chicken curry.
D) In the same pan , add 1 Tbsp of mustard seeds , 1 Tsp Asafoetida / Hing, Curry leaves & let it crackle & add it in the chicken curry.
With each step it turns darker and darker ....
4) Add 1 cup of water ( as much needed) and add 1 Tbsp of Garam Masala powder.
5) Add 1/2 to 1 cup of chopped coriander leaves.
Let it boil for 5 mins and your chicken curry is ready.
Serve it with cooked rice or any kind of roti ,bread or paratha.
