Kerala Chicken Curry by Shelly Thomas

Kerala Chicken Curry

Ingredients

 Coconut oil
 1tsp Mustard
 1 kg of Chicken
 Curry leaves 
 2tbsp Ginger Garlic paste
 Onion
2tbsp Coriander Powder
 Tomato 
 2 tsp of Kashmiri Chilli powder 
 5 Green chillies
1tsp pepper powder 
 1/2 tsp of Turmeric powder 
 Salt for taste
 1tsp Garam masala powder 
 Coconut milk
 Shallot

Method 

Heat 3 tbsp of coconut oil in a pan. Once the oil is hot, add 1 cup of chopped onion and fry on medium-high heat until the onion turns slightly brown . Keep stirring while frying.
Add curry leaves, 5 green chillies (cut into half) and 2 tbsp of ginger garlic paste and fry for 2-3 minutes.
Add 2 tbsp of coriander powder, 1/2 tsp of turmeric powder, 2 tsp Kashmiri red chili powder, 1 tsp of black pepper powder and 1tsp garam masala and fry for a minute.
Now add tomato (paste) and cook for 2-3 minutes.
Add 1 kg of chicken and salt and cook for 3-4 minutes on high heat. 
Add 1 cup of thin coconut milk.
Cover the pan using a lid and cook until the chicken is cooked well. It will take 30-35 minutes for the chicken to cook until tender. Now add 1 cup of thick coconut milk and heat.
For tempering, heat 2 tbsp of coconut oil in a pan.
Add 1 tsp of mustard and let them crackle for a few minutes. Add sliced shallots to the pan.
Fry on medium-high heat until they turn slightly brown. Keep stirring frequently.
Pour the tempering over the chicken curry and mix well.

By Shelly Thomas | Barebail upper ward