********Chicken Curry Kerala style*********
This recipe like most others to come has its origins in coastal Kerala, India’s southern most state. This is also where we’re from.
By the way, please don’t let the fiery colors scare you, that’s just the way it should be. So here we go………….
Ingredients that can be bought at your neighborhood East Indian store:
1.Red chilly powder
2.Coriander (aka Cilantro) powder
3.Turmeric (aka Haldi) powder
4.Garam Masala* (just ask for this, as there’s no other name); and this is a must-have for any form of Indian cooking
5.Coconut milk (sold as canned liquid, powder, fresh coconut halves that you’d grate yourself).
6.Coriander (aka Cilantro) leaves
Other ingredients for a meal to serve 2
1.Chicken carved into 2 inch portions (cleaned and fully drained)
2.Onion – (One) chopped
3.Tomato – One
4.Ginger – One small piece finely chopped
5.Garlic – 4-5 crushed
6.Oil – 4 table spoons
We’re now ready to go……….
Method
1. Heat oil in a deep pan and add chopped onions, sauté for 3-4 minutes, then add the ginger and garlic, again sauté for further 2 minutes.
2. Add spices: Chilli powder- 1 tsp, coriander powder-2tsp, turmeric- half tsp, garam masala-1/2 tsp add 3tbs of water and fry all together for 2 minutes.
3. Add chopped tomato and stir well until it blends together.
4. Place chicken pieces in the hot spice mix you’ve just made; stir together allow the mix to cover the portions well; cook on medium heat for 10 minutes.
Optional: you could add a few potato cubes to the curry mix at this point..
5. When chicken pieces are done, add a cup of coconut milk and allow to boil together for 1 minute;
6. Remove from the stove, and just prior serving, garnish with chopped coriander leaves.
Suggested accompaniments as shown in the image: Steamed white rice, tossed salad, Parathas (Heat & Eat Indian fluffy bread) that can be bought at East Indian stores. Enjoy!!
*Home-made Garam Masala: Cinnamon sticks-4, Cardamom 1-tbs, Cloves 1-tbs, Black pepper 1-tbs, Big Cumin seeds-tbs mixed and roasted for 3-4 minutes, and then powdered in a coffee grinder. Home-made Garam Masala maybe stored indefinitely in regular plastic containers.
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