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.

Ingredients:-

  1. Chicken with bones cut into small pieces – 1 kg
  2. Cloves – 3 no.s
  3. Cardamom – 2 no.s
  4. Bayleaf – 1
  5. Chopped onion – 2 big / 3 cups
  6. Curry leaves – a sprig
  7. Sliced Tomatoes – 1 big / ¾ cup
  8. Turmeric powder – 1/2 tsp
  9. Chilly Powder – 1 tbsp.+1 tsp
  10. Pepper powder – 1 tsp
  11. Coriander powder – 2 tbsps (heaped)
  12. Cumin powder – ¼ tsp
  13. Uluva powder – a pinch
  14. Garam masala powder – 1/2 tsp
  15. Coconut cuts – ¼ cup (optional)
  16. Coconut milk (randaampaal) – 11/2 cups
  17. Salt – to taste
  18. Oil – as needed

To grind

  1. Ginger – 2 big pieces / ¼ – ½ cup
  2. Garlic – 1 whole big bulb
  3. Shallots – ¼ cup
  4. Green Chillies – 1
  5. Grind these ingredients to a smooth paste.

Method:-

  1. 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.
  2. Heat oil in a pan, add the spices. when u get an aroma add the onions and curry leaves.
  3. When brown add the ground paste. Saute it for 10 minutes.
  4. Add in all the powders and fry it for 2 minutes.
  5. Throw in tomato slices and continue sauteing till the masala is well browned and oil starts to separate. Add the coconut cuts. Pour 11/2 cup thin coconut milk. Let boil.
  6. 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.
  7. Garnish with cilantro.
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