Mar 7, 2014
Authentic Kerala Chicken Curry
I have seen some Kerala mouth watering dishes online and at some of my fellow blogger blogs that are from Kerala. I have witnessed some Tamil Style Food before, but I have never experimented or exposed to Kerala Cooking or Dishes. When it is Kerala Cooking, First thing that comes to my mind is Fish or Banana Chips and of course Coconut. But lately witnessed some of great Kerala Varieties with Chicken and Egg as well. In Kerala Cuisine they use lot of Coconut ( either Oil or paste) in their Dishes, no wonder they got lot of Thick and Black Hair. My sister did her MS in REC Calicut, in Kerala, during her stay, her skin got lot fresh and bright and her hair grew long and became dense black and beautiful. So, When taste and beauty comes together with Kerala Dishes, why not let it flow in your kitchen!
|Kerala Style Chicken Curry|
So coming back to our recipe, Today I have just tried simple and basic Chicken Curry in Kerala Style. The process and ingredients are little different than our Andhra style cooking, I was keeping my fingers crossed waiting for the end result, at the end the curry got very nice flavor and acquired very rich looks. Here is the recipe, Njoy!
Chicken - 1 lb
Oil - 1 Tbsp ( Coconut Oil is even Better)
Fenugreek Seeds - 1/4 tsp ( Methi seeds)
Mustard Seeds - 1/2 tsp
Onions - 1 cup ( chopped)
Green Chili - 1
Ginger Garlic Paste - 1 Tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder -1 tsp
Red Chili Powder -1 tsp
Salt - 1 tsp
Dry Coconut Pieces - 2 Tbsp ( chop into small pieces or thin slices)
Curry Leaves - 2 stems ( or 15 leaves)
Water - 1 cup ( boiled)
Cilantro - 1/4 cup ( Optional)
Black Pepper - 1/2 tsp
Cumin Seeds - 1 tsp
cardamom - 1
clove - 2
cinnamon - 1 inch stick
Star Anice - 1
Fennel Seeds - 1/2 tsp ( optional)
- Wash and Drain Chicken and set aside
- Grind ingredients under Masala Spices in Mortar coarsely. ( DON'T make it fine powder)
- Chop the Dry Coconut into small pieces ( or into paste in small mixie jar)
- Heat non-stick pan or iron kadi on stove and add oil to it. Once the oil is hot, add mustard seeds,as they start spluttering, add fenugreek seeds. As they start spluttering, add half of the onions and mix it very well.
- Now add Ginger Garlic paste to the pan and saute it very well along with onions, until the raw smell goes away. you will notice the onions come together along with ginger garlic paste leaving the oil separate.
- Now add remaining Onions to the pan. Mix it very well. Add Turmeric Powder, Red Chili Powder and Coriander Powder, saute onions very well until it mixes with all spices ( at least 5 - 7 minutes). This is the step where Kerala Secret Flavor lies in, so be patient and saute until you will get nice color and aroma. You will notice the onions become thick like a paste.
- Now add washed and drained chicken to the pan and mix it onion and spices paste until the chicken gets coated. Fry for 3 min. Now add 1/2 cup of boiled water the pan and close the lid and let it simmer on medium for 5 min.
- Now chicken is almost cooked, add roughly ground masala to the pan, add 1 tsp salt and mix it well and add remaining water and close the lid and let it simmer for 5 more minutes. Now your kitchen must be filled with nice and spicy aroma.
- Open the lid and you will notice the gravy comes together and becoming thick, keep the flame on high and leave the lid open.
- Now add coconut slivers or chopped coconut pieces to the pan. add curry leaves and mix it well. Let it cook for 5 minutes, at the end sprinkle freshly ground black pepper on top and switch off the stove. Transfer the curry to serving bowl and garnish with some more curry leaves.
Ta Daaaa! Authentic Basic Kerala style Chicken Curry is ready now, now dig into this deliciousness along with some white rice or on the side for roti/chapati. This curry is fully cherished by my family.
Onions mixed with Ginger Garlic Paste
Onions Mixed with Chilli Powder and Coriander Spices
Add chicken to Onion Paste in the Pan
Add boiling Water and simmer for 5 min
Add roughly ground Masala, salt and simmer for some more time
Finally add dry coconut pieces and curry leaves; notice the Curry coming together. Add a dash of black pepper and switch of the stove and call it done.
- Unlike Andhra cooking, we won't add any yogurt for marination to chicken or but the coconut pieces will add some slight sweetness that softens the spices and balances the flavor.
- I believe sauting onions with spices effect is the critical and key step that added lot of flavor to this curry. A touch of Fenugreek Seeds in the beginning and a dash of balck pepper at the end are also acts silently as catalysts in this recipe that brings great taste to this curry.
- Ideally you should use Coconut Oil for tadka, as I don't have handy I have just used the regular Oil still it came out good. If you have Coconut Oil in your pantry, I highly encourage to use that to get Authentic Kerala Taste.
- I have chopped dry whole coconut into small pieces ( don't use coconut powder). Alternatively you can grind coconut pieces to quick paste, if the small coconut pieces bothers you in the curry.
will be back with another regional style curry soon!
until then take care