Chicken Curry Recipe

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If you travel from one end of India to another, may it be east to west or north to south, the taste of the traditional curry will vary. Although the principles of cooking are the same, some ingredients may vary depending on the region. This particular recipe is from the Indian State of Kerala (meaning “the land of coconuts”), which nestles along the southwestern coast on the Arabian Sea. Kerala is renown not only for its spices and coconut, but
also for its great variety of fish and crustaceans.  Like most Keralan dishes the main ingredient is coconut, however it is much spicier than the traditional Indian curry. For best results it is recommended to use chicken on the bone.

Ingredients:
1.5 kg whole chicken skinned and cut into medium
pieces
or 1 kg boneless chicken diced
2-tablespoon butter
6-tablespoon oil
3-4 sticks cinnamon
3-4 cloves
3-4 green cardamoms
10-12 curry leaves
3 teaspoons ground black pepper
1-teaspoon cumin seeds
1 tablespoon crushed garlic
1 tablespoon crushed ginger
1 tablespoon minced green chillies (Add or reduce
for hotness)
1/2 cup grated or desiccated coconut
2 tomatoes, finely chopped
1 tablespoon concentrated tomato puree
1-tablespoon ground coriander
1-tablespoon ground cumin
2 medium onions. Finely chopped
1-teaspoon red chilli powder
1/2-teaspoon turmeric powder
1-cup water (use more if required)
Salt to taste

Method:
Pierce the chicken pieces with a fork. In a bowl mix 2 tablespoons of ground pepper, 1-teaspoon salt, 2-tablespoons of oil and the pieces. Let the chicken marinate for a minimum 2 hours. Heat the remaining oil in a suitable pan. Add the cinnamon, cloves, curry leaves and cardamons. Fry the spices for 30 seconds. Add the
cumin seeds and after ten seconds add the onions. Cook the onions until they turn light brown. Add the tomatoes, tomato puree, ginger, garlic, green chillies, remaining ground pepper, ground cumin, ground coriander, coconut and salt. Mix the ingredients and then add the water. Simmer until tomatoes are cooked. In a hot frying pan add 2 teaspoon of butter and sauté the chicken pieces for few minutes until they change colour. Now add the chicken to the gravy. Bring to a gentle boil and cook for approximately 30 minutes for boneless chicken and 40 minutes
for chicken on the bone. Garnish with coriander and serve with basmati rice, naan bread and
salad..

Serves: 4-5 Preparation time: 45 minutes

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