Ingredients
Chicken(Pieces with Bone) - 1 kg
Onion (slice) - 3 cup
Tomatoes - 2 cup
Ginger (Minced) - 2 tsp
Garlic - 2 tsp
Chilly powder - 1 tsp
coriander Powder - 1 tsp
Pepper Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Cardamom (Elakka)- 5 nos.
Clove (Grampoo) - 5 nos.
Fennel seeds (Perumjeerakam) - 1 tsp
Grated Coconut - 2 cup
Cinnamon (karuva) - 2 pieces
salt , Vinegar , oil - as needed
Curry leaves - A fistful
Instructions
- Heat oil in large pan and saute the onions,ginger and garlic together.
- Dry roast the coconut until golden brown.add the whole spices - Cinnamon,cloves,fennel. Cool and grind to a smooth paste with water.Set aside.
- Once the onions turn a dark brown, add turmeric powder,Chilly powder,coriander powder,pepper powder and fry for a minute.then add chopped tomatoes and saute for another minute.
- Add coconut pieces,coconut paste and washed chicken pieces to the above mixture.Add 2 cup water and cook covered for about 20 minutes.If the gravy is too thick, you can add more water and bring to boil.
- Add salt and curry leaves on top.Mix again.
- Now Kerala chicken curry is ready for eating and you can serve it hot with Rice or chappatis or appam.
