Spicy Kerala Style Easy Chicken Curry

 

Ingredients

Organic whole chicken, 800 g

Lemons juice, from 1 lemon

Salt, 1 tbs

Coconut oil, 6 tbs

Mustard seeds, ½ tsp

Coconut pieces, 2 tbs

Onion (finely sliced), 1 ½ cup

Ginger and garlic (crushed), 1 tbs each

Curry leaves, a few

Green chili (slit), 2 nos.

Salt, 1 tsp

Turmeric powder, 1 tsp

Chilli powder, 4 tsp

Pepper powder, ½ tsp

Coriander powder, 5 tsp

Hot water, 1 1/2 cup

Cumin powder, ½ tsp

Garam masala, 1 tsp

Coriander leaves,a few

Preparation

• Wash chicken pieces by adding lemon juice and one tablespoon of salt to the water. Wash two more times in plain water and drain the water completely.
• Marinate the chicken with turmeric powder, chilli powder, pepper powder, coriander powder, and salt. Set aside for fifty minutes.
• Heat oil in a pan and add mustard seeds. 
• Once it pops, add coconut pieces and saute for one minute over medium flame or until light brown.
• Add onion, ginger, garlic, curry leaves and saute for five minutes until the onion turns light brown.
• Add chicken pieces along with green chilli and saute for two minutes.
• Close the pan and cook the chicken for ten minutes over medium-low flame.
• Mix in between to avoid chicken sticking to the pan.
• After ten minutes, add hot water and mix well.
• Check salt. Add garam masala and cumin powder.
• Cook again until the chicken is done and gravy thickens.
• Add a few more curry leaves and mix well. Switch off the flame and transfer to a serving bowl after ten minutes.

Kerala chicken curry is ready.
Enjoy with rice, chappati, or paratha.
Here all the spices I used are homemade.
If you don’t have homemade chili powder, mix Kashmiri chili and normal chili in a ratio of 1:2.

Enjoy! Please share and comment. Thank you :)