Chicken curry – Ernakulam Style

My amma makes the best chicken curry and the curry which she makes is my all time favourite.This is her method of making chicken curry.


Chicken with bones cut into small pieces – 1 kg

Cloves – 3 no.s

Cardamom – 2 no.s

Bayleaf – 1

Chopped onion – 2 big / 3 cups

Curry leaves – a sprig

Sliced Tomatoes – 1 big / ¾ cup

Turmeric powder – 1/2 tsp

Chilly Powder – 1 tbsp.+1 tsp

Pepper powder – 1 tsp

Coriander powder – 2 tbsps (heaped)

Cumin powder – ¼ tsp

Uluva powder – a pinch

Garam masala powder – 1/2 tsp

Coconut cuts – ¼ cup (optional)

Coconut milk (randaampaal) – 11/2 cups

Salt – to taste

Oil – as needed

To grind

Ginger – 2 big pieces / ¼ – ½ cup

Garlic – 1 whole big bulb

Shallots – ¼ cup

Green Chillies – 1

Grind these ingredients to a smooth paste.


Marinate chicken pieces with 2 tsp salt and 1 tbsp red chilly powder for 2 hrs in your refrigerator. Fry the chicken pieces for 1 minute on each side.Drain and reserve.

Heat oil in a pan, add the spices. when u get an aroma add the onions and curry leaves.

When brown add the ground paste. Sauté it for 10 minutes.

Add in all the powders and fry it for 2 minutes.

Throw in tomato slices and continue sautéing till the masala is well browned and oil starts to separate. Add the coconut cuts. Pour 11/2 cup thin coconut milk. Let boil.

Add chicken pieces and bring it to a second boil. Check for salt. Simmer and cover cook for 35 minutes / till chicken is cooked and oil floats on top.

Garnish with cilantro.

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