Kerala Chicken curry is something I prepare at least once in two weeks. Everyone in my family enjoys it. My husband has it with either bulgar wheat, little millets or store-bought protein flatbread, which is a great substitute for chapati.
Ingredients for the Chicken curry -six portions
Chicken breast- 750 g cut into small cubes
OR Chicken drumstick- 10-12 pieces OR full chicken cut into small pieces- 900 g (visible fat removed)
Onion- 1 medium size, thinly sliced
Mild green chilly- 1 split
Ginger- 1 1/2 ” smashed or finely chopped
Garlic- 10 cloves smashed or finely chopped
Coriander leaves- 3/4th cup chopped
Tomatoes- 2 medium chopped
Curry leaves- few
Organic coconut milk- 400 mL
Sunflower oil or rice bran oil – 2 TbSp
Water- 1 cup
Salt- to taste
Ingredients for the paste:
Coriander powder- 2 1/2 TbSp
Kashmiri chilly powder- 1 – 1 1/2 tsp
Turmeric powder- 1/2 Tsp
Homemade/store bought Garam Masala- 1 1/2 – 2 Tsp ( If it is store bought, adjust accordingly)
Put all these powders into a bowl, add water and mix well into the form of the paste. Make sure that it’s not too watery.
Pour oil into a pan. Add onions, followed by green chilly, ginger and garlic. Saute’ over medium heat until the onion turns slightly brown. To this mixture, add the paste we had prepared earlier. Turn the heat to low. Saute’ until the raw smell is gone. Add chopped tomatoes. Turn the heat to medium-high. Keep stirring until the tomatoes blend into the mixture.
At this point add salt followed by one cup of water. Mix well. Add the chicken pieces followed by curry leaves and coriander leaves. As I had mentioned in the ingredients part, you can add either chicken breast or drumstick or chicken pieces. Let it cook for a while over medium-high heat. Once it’s cooked, add 400 ml coconut milk. Let it boil for another 2-3 minutes. Garnish with coriander leaves.
Check my YouTube video CHICKEN CURRY