Easy Chicken Curry (Kerala Style)

Name: Easy Chicken Curry (Kerala Style)
Total time: 1800 s
Yield: 4-servings
Cuisine: Indian
Ingredients: 1.5 to 2.0 pounds chicken Ingredients: (or about 3/4 kg ) of pieces cut; 1 inch into about cube pieces, preferably with bone or; thigh if you are using boneless, use pieces; 2 tsp red chilli (cayenne pepper) powder (use 1tsp if you want it mild); 1 tsp turmeric powder; 2 tsp salt (or per taste); 2 red onions medium size , thinly sliced; 1 and 1/2 tbsp ginger About fresh , finely chopped; 1 and 1/2 tbsp garlic About fresh , finely chopped; 2 green chillies small , slit length-wise; 1/2 cup coconut thinly sliced pieces; 1 sprig curry leaves of fresh; 1 tomato medium size , roughly chopped; 1 1 inch potato Masala coriander Large chopped into cubes (spices) 3 tbsp powder; 6 - 8 black pepper corns whole; 3 - 4 cloves whole; 1 3/4 inch cinnamon small stick of , about long; 1/2 tsp garam masala; 1/2 tsp fennel powder(optional); 1 tbsp coconut oil coconut oil For garnish (tadka) 1 tsp; 1 tbsp shallot pearl onion finely chopped or

Indu @cook_7837266

This is a quick and easy way to make chicken curry. This was how my acchan used to make chicken curry in his bachelorhood days and so every now and then while we were growing up, we used to request him to cook his 'special chicken curry'. Basically, you need to just assemble all the ingredients and then put everything into one pot and let the meat slow cook yielding a delicious and spicy gravy.!
I recently did a video for this too
http://youtu.be/CCbGRm9dIB8
And scroll down below if you need the recipe:

Saved

Ingredients

30 mins

4-servings

1.5 to 2.0 poundschicken Ingredients: (or about 3/4 kg ) of pieces cut
1 inchinto about cube pieces, preferably with bone or
thigh if you are using boneless, use pieces
2 tspred chilli (cayenne pepper) powder (use 1tsp if you want it mild)
1 tspturmeric powder
2 tspsalt (or per taste)
2red onions medium size , thinly sliced
1 and 1/2 tbspginger About fresh , finely chopped
1 and 1/2 tbspgarlic About fresh , finely chopped
2green chillies small , slit length-wise
1/2 cupcoconut thinly sliced pieces
1 sprigcurry leaves of fresh
1tomato medium size , roughly chopped
1 1 inchpotato Masala coriander Large chopped into cubes (spices)3 tbsp powder
6 - 8black pepper corns whole
3 - 4cloves whole
1 3/4 inchcinnamon small stick of , about long
1/2 tspgaram masala
1/2 tspfennel powder(optional)
1 tbspcoconut oil coconut oil For garnish (tadka)1 tsp
1 tbspshallot pearl onion finely chopped or

Saved

Steps

30 mins

1

Wash the chicken pieces thoroughly and wipe dry with a paper towel. Take a medium size cooking pot that has a tight-fitting lid and add the chicken pieces in it and then add the salt, red chilli powder and the turmeric powder and mix with your hands to coat the chicken well. Next add the finely sliced onions, the garlic, ginger, green chillies, curry leaves and the coconut pieces.
2

Next roast the coriander powder in a small frying pan on low to medium heat for about 2-3 minutes till you get the nice aroma. Add the coriander powder to the pot and also add all the other ingredients listed under Masala above.
3

Now mix everything thoroughly using your hands - crunching the red onions with the coconut oil as you mix. Place the pot on the stove on medium heat covering with a lid. (Note that no water needs to be added). Open the lid after 5 minutes and stir with a spoon to make sure the chicken pieces are not getting stuck to the pot and again close the lid. continue to cook on low to medium heat for another 5 minutes and then add the chopped tomatoes and again cover and cook for about 5 minutes. Ne...
4

Heat the coconut oil and add the chopped shallot and cook on medium heat for about 1-2 minutes till they turn golden brown. Pour this tadka over the chicken and chicken curry is ready!