Thought for Today
Kerala Chicken Curry Recipe
Ingredients:
- 500 grams chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 cup thick coconut milk
- A few curry leaves
- 2 tablespoons coconut oil or any cooking oil
- Salt to taste
- Chopped coriander leaves for garnishing
Instructions:
- Prepare Chicken:
- Clean the chicken pieces thoroughly under cold running water. Pat them dry with paper towels.
- Sauté Onions:
- Heat coconut oil or any cooking oil in a deep pan or skillet over medium heat.
- Add finely chopped onions and sauté until they turn translucent.
- Add Aromatics:
- Add ginger-garlic paste and slit green chilies to the pan. Sauté for a couple of minutes until the raw smell disappears.
- Add Tomatoes:
- Add chopped tomatoes to the pan. Cook until they turn soft and mushy.
- Add Spices:
- Lower the heat and add turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir well to combine with the onion-tomato mixture. Cook for a minute until the spices are fragrant.
- Cook Chicken:
- Gently add the chicken pieces to the pan, ensuring they are coated with the masala.
- Add curry leaves to the pan. Stir well to combine.
- Simmer:
- Cover the pan and let the chicken curry simmer over low heat for about 20-25 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent burning.
- Add Coconut Milk:
- Once the chicken is cooked, add thick coconut milk to the pan. Stir gently to combine.
- Check Seasoning:
- Taste the Kerala Chicken Curry and adjust the salt and spices according to your preference.
- Garnish and Serve:
- Garnish the chicken curry with freshly chopped coriander leaves.
- Serve hot Kerala Chicken Curry with steamed rice, appam, or chapati for a delicious South Indian meal.