Tuesday, 4 June 2013

Spicy Chicken Curry

Lately I have read a lot of disturbing articles on poultry available at the super markets. They may be cheap but they may also not be healthy. So hereafter we decided to shop at the local butchers for free range chicken. Once that issue was solved, I wanted to come up with a spicy chicken curry recipe which neither uses oven nor uses fresh cream (as per my friends requests). My search ended on finding this simply fabulous authentic Kerala chicken curry. Now it secures a top position in my favorites list. It goes well with rice, appams or other Kerala breakfast varieties. So what are you waiting for.... make a portion and enjoy!!!

Spicy Chicken in Coconut Milk Curry
Adapted from Kothiyavunu
Spicy Chicken Curry with extra gravy

For Marination
1 Kg Chicken with bones
1/2 Tbsp Chicken masala
1/2 Tbsp Red Chilli powder
1/4 tsp Turmeric powder

For Masala - Roast n Grind
1/2 Tbsp Coriander powder
5 Dry Red Chillies
Few Fennel seeds
Few Black Pepper corns
2 Cloves
small piece Cinnamon
small piece Ginger (finely chopped)
3 Garlic cloves (finely chopped)

For Masala - Gravy
Few Mustard seeds
1 Onion, (finely sliced)
1&1/2 cup Coconut milk (thick)
1/2 tsp Garam Masala powder (optional)
Few Curry leaves
Salt, to taste
Oil, as required

  • Marinate the chicken pieces with chicken masala, red chilli powder and turmeric powder for at-least 1 hour in the fridge.
  • Dry roast coriander powder, turmeric powder,dry red chillies, fennel seeds, pepper corns, cloves and cinnamon in a pan for a minute or until they start to turn brown. Remove from fire and let it cool.
  • Then blend the dry roasted spices along with ginger, garlic and little water to make a smooth paste. 
  • Now heat oil in a pan over medium heat and splutter mustard seeds and saute the sliced onion until it starts to brown. 
  • Add the marinated chicken pieces along with the grounded spice paste and mix well. Add salt as required.
  • Now stir in the thick coconut milk and reduce the flame to medium. Cover and cook for 15 mins. 
  • Then check if the chicken is almost cooked and add curry leaves & garam masala (if using).
  • Cook further removing the lid until the gravy thickens and attains a dark brown color.

Notes : At home we prefer spicy food, so this dish has always been a hit! I mostly prepare this curry to accompany with rice / puttu. Also using coconut oil will bring out the authentic taste of Kerala dishes. 

                                                                     ♥ Thank You ♥

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