Kerala Style Spicy Chicken Curry

Name: Kerala Style Spicy Chicken Curry
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2-3 lbs Free range organic whole chicken - skinless ,cut into medium size pieces; Curry leaves few strands (or handful of leaves); 2 medium size purple onions - chopped into fine pieces; 2 large tomatoes- cut into fine pieces; Extra virgin coconut oil required for cooking; 3-4 green chillies chopped vertically; 1 cup cilantro leaves - chopped; 1 1/2-2 cups coconut milk (another option - take 1 cup of shredded coconut and grind it into fine paste in mixer and use); 1 tbsp ginger paste (around 2'' piece); 1 tbsp garlic paste (around 4-5 nos); 2 tsp vinegar; to taste salt; For Masala :; 5-8 Dried red chilli (add more or less depending on spice level); 10 Black peppercorns; 3-4 tbsp coriander seeds; 3-4 cardamom pods; 3-4 cloves; 2 bay leaves; 1 tsp Fennel seeds; 2 small sticks cinnamon (or 1/2 tsp if using powder); 2-3 strands curry leaves; 4-5 pearl onions - peeled and chopped into two halves; 1/2 tsp turmeric powder

Soumi @cook_4476533

United States

Kerala, historically known as Keralam, is a state in South India on the Malabar coast.Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations.
Food is traditionally served on a banana leaf and almost every dish has coconut(coconut milk ,Coconut oil,curry leaves ) and spices added for flavor, giving its cuisine a sharp pungency . keralite food is delicious , healthy (coz of health benefits of coconut, curry leaves etc).Today,I am happy to share one of our traditional chicken curry recipe I have learned from my Mom . I hope you all will like it :)

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Ingredients

30 mins

4 servings

2-3 lbsFree range organic whole chicken - skinless ,cut into medium size pieces
Curry leaves few strands (or handful of leaves)
2medium size purple onions - chopped into fine pieces
2large tomatoes- cut into fine pieces
Extra virgin coconut oil required for cooking
3-4green chillies chopped vertically
1 cupcilantro leaves - chopped
1 1/2-2 cupscoconut milk (another option - take 1 cup of shredded coconut and grind it into fine paste in mixer and use)
1 tbspginger paste (around 2'' piece)
1 tbspgarlic paste (around 4-5 nos)
2 tspvinegar
to tastesalt
For Masala :
5-8Dried red chilli (add more or less depending on spice level)
10Black peppercorns
3-4 tbspcoriander seeds
3-4cardamom pods
3-4cloves
2bay leaves
1 tspFennel seeds
2small sticks cinnamon (or 1/2 tsp if using powder)
2-3 strandscurry leaves
4-5pearl onions - peeled and chopped into two halves
1/2 tspturmeric powder

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Steps

30 mins

1

In a pan pour 1 tbsp of coconut oil and wait till the oil becomes hot. Next, fry all the items mentioned under masala section till the nice aroma of masala comes. Turn off the heat and wait for the mixture to cool down before you grind it into a thick paste (add some water for grinding). Keep this masala paste aside
2

In a cooking dish add few teaspoons of coconut oil required to fry the chopped onions. Wait till onion changes color. Then add salt as required.
3

Next add ginger-garlic paste, green chillies and fry well. Into this add chopped tomato pieces, few curry leaves and sauté well
4

Add vinegar and the previously prepared masala paste and continue to sauté well.
5

Add chicken pieces into this. Cover the dish and cook for 5 minutes. Now ,add coconut milk/paste and mix well. Allow this to cook for 2 - 5 minutes or till the chicken is cooked. Add hot water if you need more gravy. Finally add chopped cilantro, curry leaves. Mix everything well and bring it to a boil.
6

Turn off the heat and pour 1/2 tsp coconut oil on the top. Serve hot with rice, roti, puttu, dosa, etc .