Traditional chicken curry recipe from Kerala

Kerala, historically known as Keralam, is a state in southern India precisely Malabar coast. Kerala is known as the "Land of Spices" for the right to trade spices with Europe as well as by many ancient civilizations.

Traditional chicken curry recipe from Kerala

Traditional Kerala food is served on a banana leaf and almost every dish made with coconut milk, coconut oil and curry leaves, the use of coconut and spices added for flavor, provide a more spicy flavor dishes.

Ingredients:

• 2-3 lbs Free range organic whole chicken - skinless ,cut into medium size pieces
• Curry leaves few strands(or handful of leaves)
• 2 large tomatoes- cut into fine pieces
• 2 medium size purple onions - chopped into fine pieces
• Extra virgin coconut oil required for cooking
• 1 cup cilantro leaves - chopped
• 3-4 green chillies chopped vertically
• 1 1/2-2 cups coconut milk (another option - take 1 cup of shredded coconut and grind it into fine paste in mixer and use)
• 1 tbsp ginger paste (around 2'' piece)
• 1 tbsp garlic paste (around 4-5 nos)
• 2 tsp vinegar
• to taste salt

For Masala :

• 5-8 Dried red chilli (add more or less depending on spice level)
• 3-4 tbsp coriander seeds
• 10 Black peppercorns
• 3-4 cardamom pods
• 3-4 cloves
• 1 tsp Fennel seeds
• 2 bay leaves
• 2-3 strands curry leaves
• 2 small sticks cinnamon (or 1/2 tsp if using powder)
• 4-5 pearl onions - peeled and chopped into two halves
• 1/2 tsp turmeric powder

Method:

1. In the pan add 1 tablespoon of coconut oil and wait until the oil begins to heat. Next, fry all the items mentioned under section masala till a nice aroma of masala come. Turn off the heat and wait for the mixture to cool before you grind into a thick paste (add water to grinding). Keep this masala paste apart.
2. In the course of cooking add a few teaspoons of coconut oil needed to fry the chopped onion. Wait until the discoloration onions. Then add salt as needed.
3. Next add the ginger-garlic paste, green chillies and fry well. All these add the chopped tomato pieces, some curry leaves and fry well
4. Add vinegar and pasta masala prepared beforehand and continue to stir-fry well.
5. Add the chicken pieces into this. Cover dish and cook for 5 minutes. Now, add the coconut milk or paste and stir well. Allow to cook for 2-5 minutes or until chicken is cooked. Add hot water if you need more sauce. Finally add the chopped coriander, curry leaves. Mix everything well and bring it to boil.
6. Turn off the heat and pour 1/2 tsp coconut oil on top. Serve hot with rice, bread, puttu, dosa, etc.