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Chicken Curry Kerala Style

 

For a sample, you need:

Chicken - 2 lb.
Onion - 2
Chili pepper - 2
Tomato - 1 (big and ripened)
Ginger root - 1 small piece (may be ¼ inch)
Garlic - 4 cloves
Red chili pepper- ¼ teaspoon (powder)
Coriander - 2 tablespoon (powder)
Turmeric - ¼ teaspoon (powder)
Salt - ¼ teaspoon (or as needed)
Coconut milk - ½ can (Goya)
Whole cloves - 3 or 4

Take onion, chili pepper, ginger root and garlic cloves and slice them into small pieces. Sauté them in vegetable oil in medium heat. Be careful not to burn them. When onion becomes pale yellow, stir in all powders (said above), and continue sautéing for 5 minutes. Again, be careful not to burn them. If needed, reduce heat, or put more oil. When you get the aroma of sautéed coriander, mix it with the small sized pieces of tomato. Cover the pot with lid for a minute.

Mash the tomato, add salt, and stir. Cut the chicken into pieces and add them to the mix and stir. Cover with the lid, and cook in medium heat for 20-25 minutes. It will be half cooked. (Stir occasionally during cooking. Always be careful not to burn anything. If needed, add boiled water.) Now shake the coconut milk to get it uniform all through, and add it in to mix with the chicken and the sauce . Cover, and cook again for 15 minutes. If water content is high, uncover and cook in high heat; it will be tastier. (Gas stove is the ideal stove for this recipe.) Just before taking out of stove, break the whole cloves, sprinkle them, and cover the pot with lid for one minute or so. Before serving, let it cool down a little bit. Now enjoy.

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