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Home Other Regions Kerala Kerala Chicken Curry

Kerala Chicken Curry

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Quantity: Measure: Ingredients: Description:
1500 Grams Chicken To be cut and boiled
3 Tablespoon Cooking Oil To fry marinade, and sliced masala.
1 Teaspoon Chilly Powder, Red For marinade
2.5 Teaspoon Coriander Powder For marinade
1 Teaspoon Lime Juice For marinade
6 Large Onions For sliced masala
8 Medium Chillies Green For sliced masala
1 Inch Ginger (Adhrak) For sliced masala
10 Flakes/Cloves Garlic (Lason, Losun) For sliced masala
4 Sprigs/Twigs Curry Leaves (Kadi patta) For sliced masala
  As Required Salt For sliced masala
1 Large Tomatoes For sliced masala
7 Teaspoon Coriander Powder Meat Masala
5 Teaspoon Chilly Powder, Red Meat Masala
3 Teaspoon Pepper Powder Meat Masala
A Handful Coriander Leaves (Kothmeer) Chopped for garnish
6 Teaspoon Curds For thickening the gravy


1)Clean and wash the chicken nicely. Cut to medium sized pieces.

2)Heat about 2 tbsp oil in a frying pan.

3)Once the oil gets heated, add coriander powder and chilly powder. Just soak it. Take care to remove it from heat at the earliest.

4)Mix the above heated powders to the chicken pieces and add the lime  juice. Allow to marinate for two hours.

5) Place a cooking vessel, with  2 cups of water on the lighted stove, and when the water starts to boil, put the marinated chicken pieces  and start cooking the chicken pieces.  Water is for cooking the meat from which the
gravy will come.

6)Heat about 1 tbsp oil in a frying pan.  Add the thinly cut ginger, garlic, slit green
chillies, curry leaves and thinly sliced onions.  Add enough salt with this mixture.

Tip:- Adding salt to the onion helps the onion to cook  faster .

8)Sauté for a long time.

9)Sauté till the entire mixture become almost black in colour.

10)Add the diced tomatoes and sauté till it completely mixes with the earlier mixture.

11)Add the meat masala - 7 tsp of coriander powder, 5 tsp of chilly powder and 2 tsp of pepper powder.

12)Mix it well for half a minute.

13)If the chicken has cooked well remove the pieces, and add the entire water left after cooking (Stock of cooked chicken - The most precious Ingredient) to the pan.

14)Cook for some time, till the gravy becomes thick.

:- If you need more gravy, please add some more hot water. This might reduce the taste!

15)Add a small quantity (6 tsps) curd, stir well and mix with the gravy completely.

:- This makes the gravy thicker.

:- If you like spicier, add 3 tsp of pepper powder into the gravy and cook for some more time (Of course, it increases taste!)

16)Add the cooked chicken pieces into the well prepared gravy.

17)Add a handful of the chopped coriander leaves into the curry and close the lid and put on low fire for 5 minutes.

:- Serve hot.

:- The curry becomes tastier after a day, once the entire masala gets into the chicken pieces.

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