Kerala Style Chicken Curry/Chicken Curry with Coconut milk

Each week I will be sharing recipes with different set of ingredients in Protein rich dishes in the mega marathon 80th edition.
Last week I shared recipes with lentils and legumes.For the brand new week my key ingredients are Egg and Chicken.

As eggs and chicken contain protein and  saturated fat it is good to consume moderately everyday.
A large egg contains 6.28 grams and 3.5 oz of chicken contains 30 grams of protein.As both contains trace amount of carbohydrates its a good option for a low carb diet.

Coming back to the recipe,its a simple curry flavored with  whole spices and coconut milk.The curry tastes best when made it in coconut oil.But any neutral oil also makes the curry delightful and finger licking.

Traditionally shallots are used to enhance the flavor,if not use the regular onion.This is a simple recipe ideal to make for parties and potluck.Tatses heavenly with ghee rice or white rice.

                                                                    

                                                           
                                       Kerala Style Chicken Curry

---

                                                                  

   Basic Information

   Preparation time ~ 20 minutes
   Marination time ~ 30 minutes

   Cooking time ~ 30-35 minutes

   Serves ~ 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken(with bone or boneless)	1.5 lbs
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Potato(cubed)	1 large size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic (pounded)	2 tbs
Red chilly powder	2 tsp
Coriander powder	1.5 tbs
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Thick Coconut milk	3/4- 1 cup
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Coconut oil(preferable)	3 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering -1

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

  
For the tempering -2

Ingredient	Quantity
Oil	2 tsp
Onion(finely chopped0	2 tbs
Garlic(finely chopped)	2 cloves
Curry leaves	few leaves

For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Black pepper powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/2 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Now in a pan heat the oil and do the tempering-1 with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the pounded ginger&garlic,fry it until raw smell disappears.Add in all the spice powders and fry in the oil for a minute.

• Add the marinated chicken,chopped tomato and saute it for 4-5 minutes or till the chicken is half cooked.Now goes in the cubed potato and give it a mix.Add around a cup of water and cook it covered.

• At this stage add in the coconut milk and let it cook for one boil.Meanwhile heat a pan with 2 tsp of oil.Once the oil becomes hot,add in the chopped onion,garlic and curry leaves.Fry it until,the onion becomes golden.

• Add it to the chicken curry,add in the chopped coriander leaves and lemon juice.Mix it well and put off the flame.

• Serve it with roti or rice.

• While frying the spice powder,if it is too dry,sprinkle some water.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.
• Use thick coconut milk for a nice creamy consistency.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Posted in: Blogging Marathon,Non-vegetarian