Kerala Style Spicy Chicken Curry

INDREDIENTS:

For marinade

Chicken breast, skinless, clean and cut into small bit pieces – 1 no

Turmeric powder – 1/4 tsp

Red Chilly powder – 1/4 tsp

Coriander powder – 1/4 tsp

Ginger, finely chopped  – 1/4 tsp

Garlic pods, finely chopped  – 1/4 tsp or 1 garlic clove 

Salt –  1/4 tsp

Oil – 1/4 tsp

For curry

Onion, thinly sliced – 1 big

Ginger, finely chopped – 1/4 tsp

Garlic pods, finely chopped – 1/4 tsp or 1 garlic clove

Red chilly powder – 1/4 to 1/2 tsp

Coriander powder  – 1/4 to 1/2 tsp

Black pepper powder – 1/4 tsp

Cinnamon  powder – 1/4 tsp

Cloves – 2 nos

Fennel powder – 1/4 tsp

Tomato, medium sized – 1, chopped

Salt – to taste

Oil – 2 tsp

Fresh coriander leaves , finely chopped for garnish (optional) – 2 Tbsp

Warm water – 1 to 1 1/2 cup

METHOD:

• Wash the chicken breast , cut them into small bit pieces. Wash  the chicken pieces well 2, 3 times. Drain all the water.
• Mix all the marinade ingredients and rub into the chicken. Allow it to rest for 30 minutes to 1 hour  either in the refrigerator or at room temperature.
• Meanwhile slice onion, chop ginger, garlic and tomato and keep it aside.
• Heat oil in a heavy bottomed  pan.
• Add sliced onion, ginger and garlic to the pan and sauté until the onions are soft and slightly browned.
• Now add fennel  powder , cloves, and cinnamon powder and mix well.
• Then add Red chilly powder, Coriander powder, and Black pepper powder and mix well.
• Add marinated chicken pieces, chopped tomatoes, then cover and cook for about 5 minutes in low-medium heat.
• Open the lid, add salt, mix everything well and add enough water and and cook until the chicken is done, about 15-20 minutes.
• Check for the salt and consistency you need.
• Transfer your delicious thick Kerala Style Spicy Chicken Curry to a serving bowl.
• Garnish chicken curry with chopped coriander leaves.
• Serve hot with rice or appam, or chappathi , or dosa, or  idiappam, or puttu

 

NOTE::

If you don’t have cloves, cinnamon, and fennel powder, you can use 1/4 tsp of Garam masala ansd 1/4 tsp of Meat masala.

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