If you are craving for Indian Style chicken curry, but something different than the usual and easy to make as well, then this Kerala Chicken Curry perfectly fits the bill. It is rustic, spicy and also nutty because of the coconut. It is also extremely aromatic and inviting, all thanks to the freshly ground garam masala!
Chicken pieces (with bone) – 500 g;
For the marinade – 1tsp each of salt, crushed black pepper, lime/lemon juice and turmeric powder, 1 tbsp each of red chilli powder and chicken masala powder(optional), and 2 tbsp of coriander powder;
Ginger – finely sliced, 1.5 tbsp;
Garlic – finely sliced, 2 tbsp;
Green chillies – 2 no., sliced;
Curry leaves – 1twig/10-15 leaves;
Onions/Shallots – 2 cups;
Tomatoes – chopped, 1.5 to 2 cups;
Coconut – shredded/grated/finely sliced, 1/4 cup (optional);
For the home-made garam masala – 1/2 teaspoon each of fennel seeds/saunf and black pepper, 8-9 cloves, 2 inch piece of cinnamon and 2 bay leaves;
Coconut oil/any other cooking oil – 2 to 3 tbsp;
Salt to taste;
Water – 1 to 2 cups;
Curry leaves for garnishing.