Kerala Style Chicken Curry Recipe

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Whenever i decided to cook any sidedish for my roti, appam or idiyappam, i never make the same curry again, each time i try to make it differently. Few days back i made this curry which has keralan twist to it and it turned out just awesome..

So give this a go and let me know how it turns out for you.

Preparation Time : 15 mins
Cooking Time : 1 hour
Serves: 4 to 5

Ingredients:

For Marination:
Chicken – 750 grams bone in
Chilli Powder – 1 tsp
Black Pepper Powder – 1 tsp
Turmeric Powder – 1 tsp
Ginger Garlic Paste – 1 tblspn
Salt to taste

For Grinding:
Cumin Seeds / Jeerakam – 2 tsp
Fennel Seeds / Saunf / Sombu – 1 tblspn
Cinnamon / Pattai – 4 cm piece
Cardamom / Yelakai – 6
Cloves / Krambu – 6
Ginger Garlic Paste – 2 tblspn
Coriander Powder – 2 tblspn
Kashmiri Chilli Powder – 2 tblspn

For Masala:
Oil – 1/4 cup
Onion – 3 large sliced thinly
Tomatoes – 4 large sliced thinly
Salt to taste
Fresh Coconut – 1/2 cup ground
Coriander leaves a handful

Method:

Mix all the marination ingredients in a bowl and set aside.

Grind all the ingredients given in the list to a fine paste and set aside.

Heat 2 tblspn of oil and saute the onion till golden. Add in tomatoes and cook till it is mushed up. Now take this in a blender and puree till smooth.

In the same pan, heat remaining oil and add in the ground masala, saute this till oil separates. Now add in the onion tomato masala and salt and cook till it thickens.

Now add in chicken and mix that through. Cover and cook on a medium heat for 30 to 35 mins till chicken is done.

Now add in coconut paste and cook for a further 15 mins.

Now add in coriander leaves and serve.

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