For Marinating the Chicken:
- 1.5 pounds (about 700g) chicken, cut into pieces
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For the Curry:
- 2 tablespoons coconut oil (or any vegetable oil)
- 1 onion, finely chopped
- 2-3 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 sprig of curry leaves
- 2 tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- 1 cup coconut milk
- Salt to taste
- 1/2 cup water
- Fresh cilantro leaves for garnish
Marinating the Chicken:
- In a bowl, combine the chicken pieces, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
Making the Kerala Chicken Curry:
- In a large, deep pan or pot, heat the coconut oil over medium heat.
- Add the chopped onions and sauté until they become translucent.
- Stir in the green chilies, ginger-garlic paste, and curry leaves. Cook for a few minutes until the raw aroma disappears.
- Add the chopped tomatoes and cook until they become soft and start to break down, about 5-7 minutes.
- Add the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well and cook for a couple of minutes until the spices are fragrant.
- Now, add the marinated chicken pieces to the pot and sear them for a few minutes until they turn white.
- Pour in the coconut milk and water. Stir to combine. Season with salt to taste.
- Bring the curry to a gentle simmer, cover with a lid, and cook for about 20-25 minutes, or until the chicken is cooked through and tender.
- Check the seasoning and adjust the spice and salt levels if needed.
- Garnish the Kerala Chicken Curry with fresh cilantro leaves.
- Serve the chicken curry hot with steamed rice or traditional Kerala parotta.
Enjoy the rich and aromatic flavors of Kerala Chicken Curry, a South Indian culinary delight!