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Best Chicken Curry Recipe-Taste of kerala

Today as I am getting ready to prepare lunch, my taste buds have taken me on a journey back to my homeland and have wet my appetite so much so, I am going to get my hands dirty and show you the best chicken curry recipe and how to make it with the heavenly taste of Kerala.

Kerala is a coastal State on the Southern tip of India with a rich and diverse history. Kerala is very proud of its multi-racial society and the natives continue to build on the strengths of its heritage by respecting one another’s faith and co-existing in harmony.

Kerala is often considered a model state not just in India but the world over for some of its achievements. These include 100% literacy and high standard of education, good health care, the lowest birth control in the world, high life expectancy, home of alternative medicine-(Ayurveda) and much more…..

India is experiencing a resurgence of tourism and Kerala is playing its part in this growth and is fast becoming one of the premier travel destinations in the world. Kerala can offer great beaches, warm weather, Houseboats that float effortlessly through the intricate network of lagoons, lakes, rivers and canals more commonly known as the Backwaters.

Another essential ingredient that’s elevating Kerala as a tourist destination is its healthy cuisines. Being a coastal state and also blessed with the tropical climate, Kerala is well-known for both its seafood and vegetarian cuisines.

The state can also boldly stake a claim as the birthplace of the spice trail that laid the foundation for much of the riches of Europe from black gold-(pepper).

Affectionately known as God’s own country, Kerala is also known as the land of Coconuts and is the spice garden of India.


Let’s get started with our Chicken curry before you get hungry.

Best Chicken Curry Recipe- taste of kerala

Recipe by JohnsonCourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

350

kcal

Ingredients

  • FRESH
  • 1-kg Chcken-with or without bone.

  • 3-medium Onion thinly sliced.

  • 1-small tomato sliced.

  • 2-cube inch size ginger skinned and sliced.

  • 5-cloves sliced.

  • 4-pcs green chilli sliced.

  • 10-curry leaves or use corriander

  • LIQUIDS
  • 3-tbsp Oil

  • 1=tbsp lemon juice

  • 1/2-pint water

  • SPICES(portion out all spices to a small bowl ready for later)
  • 2-Tablespoon-Coriander Powder, levelled not heaped.

  • 1-Tablespoon-Chilli Powder, levelled not heaped.

  • 1/4 Teaspoon-Turmeric Powder

  • 1/2 Teaspoon-Garam Masala-(not a must)

  • 2-inch piece of Cinnamon

  • Mustard Seeds-1/4 Teaspoon

  • Aroma enhancing spices + s salt
  • 1/2-Teaspoon Fennel Seeds-crush before adding.

  • 5-pcs-Cardamom-crush the pod and remove the skin before adding.

  • 1/2-Tablespoon, add more if required to suit your taste.

Preparation

  • Heat a suitable pot, preferably with a thick bottom. Once hot, pour and heat the Oil. Drop Mustard seeds to the hot Oil and when it splutters, add the Garlic, Ginger, half of the sliced Chillies, half the Curry leaves and stir for 15-seconds and then add the sliced Onion. Run on full flame for the first 2-minutes whilst continuously stirring and then reduce to medium heat. Allow Onion to brown but not caramelise whilst stirring occasionally and then add sliced Tomato. Allow Tomato to cook and blend in for 2-minutes and then add all the pre-portioned spices and stir for a minute till you can smell the spicy aroma and finally add Chicken. Mix all the content and cover with lid for 2-minutes. Remove lid, add water, Salt and then give it all a good mix, close the lid and allow to cook for 30-minutes.
  • Check gravy thickness and add hot Water if more gravy is required. Add the remaining Chilies, Curry leaves and the aroma-enhancing spices. Heat for another 5-minutes, try a piece of meat to ensure it’s cooked and then turn off the flame.
    I hope I am invited. Let’s enjoy and please do post your comments.


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