Kerala Chicken Curry

Chicken Tomato Curry
Creative Commons License photo credit: TMAB2003

Well, necessarily not all Kerala recipes need to include coconut as one of the ingredients. This chicken curry is sans any coconut…a must try!

Chicken – 500 gms (washed, drained and cut into pieces)
Onions – 2 nos (big sized, finely chopped)
Ginger – 1 tbsp (julienned)
Tomatoes – 4 nos (finely chopped)
Curry leaves – 1 sprig
Cooking oil – 4 tbsp
Salt to taste

For curry masala, grind to a fine paste the following

Shallots (small onions) – 10 nos
Ginger – 3 cm piece
Garlic – 6-8 cloves
Dry Red chilies – 8-10 nos
Turmeric powder – a pinch
Cumin seeds (jeera) – 1 tsp
Fennel seeds (saunf) – 1 tsp
Black Peppercorns – 15 nos
Water (as required to make this thick paste)

  1. In a pan heat oil and tip in the onions. Fry till translucent
  2. Add the ground curry masala and mix well. Fry for 2 minutes.
  3. Remove half of this mixture and keep aside
  4. To the remaining half in the pan add chicken, ginger and salt and sauté till the chicken is cooked
  5. Tip in chopped tomatoes, curry leaves and ¾ cup water and cook over low heat till oil separates
  6. Add in the onion and masala paste you had set aside earlier (step 3) and turn off the heat
  7. Mix well and garnish with chopped fresh coriander leaves and julienned ginger
  8. Serve with rice, chappati, Kerala porotta, aapam or idiaapam

Till next time…happy cooking!

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