Chicken Curry-kerala Style

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 marinate the chicken in chilli powder, turmeric powder, black pepper powder and salt for 15-20 minutes.
• 2 then add in chopped onions chopped garlic chopped ginger slit green chilles and curry leaves and set aside for another 1/2 an hour.
• 3 meanwhile dry roast the corriander seeds and the chillies till lightly browned. make a paste of this when at room temperature. keep aside.
• 4 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.
• 5 mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
• 6 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.
• 7 keep cooking on low(covered) after this, while stirring ocassionally.
• 8 when the chicken is done add the coconut paste and cook for some more time.
• 9 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.
• 10 serve after some time with kerala parottas.