CHICKEN CURRY-KERALA STYLE

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Chicken Curry-Kerala Style image

Kerala is one of the south Indian states of India. Coconut is a main ingredient in almost all the recipes belonging to this region. Sometimes it is used scraped, sometimes as a paste, sometimes the milk of coconut is extracted and added to the dish and some other times it is dry roasted and then ground into a paste before adding it to any dish. Each way of adding coconut gives a distinctive flavour to the dish. Here in this curry the coconut is roasted and then made to a paste before finally adding it to the gravy.

Provided by udita

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 kg fresh whole chicken, cut into medium pieces
to taste salt
2 teaspoons turmeric
1 teaspoon red chili powder
1/4 teaspoon black pepper
1 onion, chopped
6 garlic flakes
2 inches piece gingerroot, chopped
4 green chilies, slit
2 sprigs curry leaves
3 tablespoons coriander seeds
5 round red chilies
1 cup scraped coconut
2 tablespoons scraped coconut
1 teaspoon mustard seeds
1 onion, sliced
2 sprigs curry leaves

Steps:

  • Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
  • Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
  • Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
  • Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
  • Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
  • Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
  • Keep cooking on low(covered) after this, while stirring ocassionally.
  • When the chicken is done add the coconut paste and cook for some more time.
  • Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
  • Serve after some time with Kerala Parottas.

Nutrition Facts : Calories 527, Fat 38.3, SaturatedFat 17.4, Cholesterol 121.7, Sodium 135.2, Carbohydrate 15.8, Fiber 5.8, Sugar 6.4, Protein 32

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