Kerala Style Chicken
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Ingerdients:
1. 1 kg chicken
2. 400ml coconut milk (one can)
3. 250g tomatoes, ground
4. 3 tsp coriander powder (heaped)
5. 1 tsp fennel seed powder (heaped)
6. 1 tsp garam masala powder
7. 1 tsp turmeric
8. 1 tsp crushed red chilli
9. 1 & 1/2 tsp red chilli powder
10. 1 & 1/2 tsp salt
11. 1 tsp black peppercorn
12. 2-inch ginger, julienned
13. 2 tbsp tamarind pulp
14. 3/4 cup oil
15. 2 large onions, ground (optional)
16. 1 tbsp ginger & garlic paste (heaped) (optional)
17. 20 curry leaves
18. 5 green chillies
19. Handful of coriander leaves
Recipe:
1. Heat oil in a pan, add onion, ginger & garlic paste (optional), and fry on high flame until golden.
2. Add ginger, black peppercorn, ground tomatoes, fennel powder, crushed red chilli, red chilli powder, turmeric, coriander powder, salt, and tamarind pulp. Mix well and cook on low to medium flame until the oil separates.
3. Add the chicken and fry in the curry until it changes colour on high flame.
4. Now, add the coconut milk, mix well, add 1 cup of water, cover, and cook on low to medium flame until the chicken is tender and the oil separates.
5. Add curry leaves, garam masala powder, ginger, green chillies, and coriander leaves. Cook on high flame for a few minutes.
6. Serve hot with boiled rice, roti, or naan.
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