MyJikoni
Kerala Style Chicken Curry
Main CourseIndianNon-VegetarianSpicyMedium35 min work8
Submitted by Sanjay Patel
Source: www.recipebox.comIngredients
8 servings
- 8 Chicken thighs
- 2 teaspoons Kashmiri chili powder
- 1½ teaspoons chili powder
- ¾ teaspoon garam masala
- 2 tablespoons lemon juice
- ¼ teaspoon black pepper
- 1½ teaspoons salt
- 2 teaspoons coriander powder
- ¼ teaspoon turmeric
- 1 tablespoon coconut oil
- 2 large red onions
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ cup grated coconut
- 1½ teaspoons fennel seeds
- 8 to 10 pearl onions
- curry leaves
- 2 dry red chilies
Instructions
- 1.Marinate chicken thighs with 1 teaspoon Kashmiri chili powder, 1/4 teaspoon garam masala, 1 teaspoon salt, ¼ teaspoon pepper and 2 tablespoon lemon juice for a minimum of 30 minutes.
- 2.Heat 2 teaspoons of coconut oil in a deep pot.
- 3.Sauté onions and curry leaves for a couple of minutes, until onions are browned.
- 4.Add minced ginger and garlic and sauté until it browns.
- 5.Add marinated chicken thighs and sauté for 5 to 8 minutes until they turn opaque.
- 6.Add 1½ tsp chili powder, 1 tsp Kashmiri chili powder, 2 tsp coriander powder, ¼ tsp turmeric, ½ teaspoon salt with 1½ cups of water and stir well.
- 7.Set the flame to high and bring it to a boil.
- 8.Cover and simmer on low flame for 15 minutes.
- 9.Blend ½ cup grated coconut and 1½ tsp fennel seeds with ¼ cup water until you get a smooth paste.
- 10.Add the coconut paste and ½ tsp garam masala to the simmering gravy.
- 11.Let it cook for 5 minutes.
- 12.Heat 1 tsp coconut oil in a tadka pan or wok.
- 13.Add dry chilies, finely chopped pearl onions and curry leaves.
- 14.Sauté on medium-low flame until well browned.
- 15.Mix into the curry and turn off the flame.
- 16.Serve with rice, appam, chapathi or any bread of your choice.