July 10, 2005

Chicken curry recipe (Kerala style)

Here is My Dhaba's favorite Kerala style chicken curry recipe.

Chicken – 1 kg, cut into medium pieces
Curd/yogurt – half cup
Lime juice – one teaspoon
Salt – 1 tablespoon
Oil – 2 tablespoon
Mustard seeds – 1 teaspoon
Curry leaves – 8
Onion – 3, large, chopped
Garlic – 6 cloves, chopped
Ginger – 1-1/2 inch piece, chopped
Green chillies – 6, small, spilt
Red chilli powder – 1 teaspoon
Turmeric powder – 1 teaspoon
Coriander powder – 3 teaspoon
Garam masala powder – 2 teaspoon
Coconut milk – 2 cups, from fresh grated coconut
Potatoes – 2 large, diced
Hot water – 2 cups

Method: Clean and marinate chicken pieces in curd/yogurt, salt, and lime juice mixture for one hour. Heat oil in a large vessel, pop the mustard seeds being careful not to burn the seeds. Add curry leaves. Add onion, ginger, garlic, and green chillies, and stir fry until golden brown. Make a paste of red chilli, turmeric, and coriander powder. Add the paste and fry for a minute. Add the chicken pieces and stir fry for 5 minutes. Add garam masala, coconut milk, hot water, and potato. Cover and cook for about 25 minutes or until chicken pieces and potato are cooked and tender. Serve and eat hot with rice, rotis, or naan. Enjoy!

Preparation time: 40 minutes
Serves: 6