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17 September 2014,12:37 by
D.Sumithra

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KERALA CHICKEN CURRY

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a saucepan. When hot, add mustard seeds and wait for them to crackle. Add onion, whole spices and curry leaves.
  • Saute until onions turn slightly brown. Add ginger and garlic paste and tomato and mix well.
  • Add all the powdered spices and salt. Add water and cook for 5 minutes.
  • Add chicken pieces and mix well with the spices, cook for 5 minutes.
  • Add thin coconut milk cover and cook for 20 minutes.
  • Add thick coconut milk and cut the other tomato into 4 lengthways and add to the sauce. Cook for 2 minutes longer.

INGREDIENTS

  • 750 grams chicken with or without bones, cut into pieces
  • 3 tablespoon sesame oil
  • 2 teaspoon mustard seeds
  • 100 grams onion finely chopped
  • 4 pieces cinnamon bark,
  • 5 cloves
  • 2 teaspoon black peppercorn whole
  • 4 star anise, whole flowers
  • 3 tablespoon curry leaves
  • 5 green cardamoms
  • 4 tomatoes, medium size
  • 3 tablespoon ground coriander
  • 3 tablespoon ground paprika, not hot
  • 2 teaspoon ground cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 500 ml coconut milk, thin
  • 250 ml coconut milk, thick
  • 2 teaspoon ginger paste
  • 2 teaspoon garlic paste
  • Salt to taste

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