Another Malabar delicacy, a traditional and old favourite recipe. What makes special is the gravy made with roasted coconut. In Thalassery, this chicken curry is served with ghee rice or bread. Hope you will all like this recipe.
- Chicken 1 kg cleaned and cut into small pieces
- Onions 3 medium sized finely sliced
- Tomatoes 2 medium sliced
- Green Chilli 4 - 6 per taste slited
- Ginger 1 inch size chopped
- Garlic 6 - 8 cloves chopped
- Turmeric Powder 1/2 tsp
- Red chilli Powder 2 tsp
- Coriander Leaves 1/4 cup
- Curry Leaves 3 sprigs
- Salt to taste
- Oil 4 - 5 tbsp
- Lemon Juice 2 tsp
Whole spices - 1 small piece of cinnamon, 1 bay leaf, 3 cloves.
- Grated Coconut 1 cup
- Coriander seeds 1/4 cup
- Black Pepper 1 tbsp
- Fennel Seeds 1/4 tsp
- Nutmeg small piece
- Shallots 2 - 3 sliced
- Curry Leaves 2 sprigs
Wash the chicken , drain well. Marinate with little turmeric powder, red chilli powder, salt and lemon juice and keep aside for 1 hour.
Roast the ingredients for roasting in 1 tsp oil in a non stick pan till nicely browned and then grind to a paste.
Heat oil in a medium size sauce pan add the whole spices . Then add the onions saute for 2 minutes then add ginger, garlic and green chilli and stir continuously. When the onions start turning brown, add the tomatoes. Add turmeric powder, red chilli powder, salt and saute well. Add the chicken pieces and stir continuously about 6 minutes. Add the ground mix and saute well till the spices are mixed well and the chicken is coated with the spices. Add 1 1/2 cup water. Cover and cook on medium heat for about 10 - 15 minutes till the chicken is cooked. Open, adjust the taste and add more water if it looks too dry. Add chopped coriander leaves and curry leaves. Combine well. Put off flame.
To garnish, fry shallots in coconut oil till brown and then throw in some curry leaves and pour over the curry.
Let it rest covered for five minutes to let the flavors blend.
Serve with Ghee rice, steamed rice, chapathi or bread.