In Kerala, chicken curry is cooked in coconut oil, and one of the major highlights of this curry is the strong flavor imparted by the curry leaves you add to it.
Every time we go to India for our summer vacations, Dad goes on and on, praising my aunt’s chicken curry. This one is her recipe, which I’ve tweaked a little, here and there, based on the ingredients I had in hand.
Chicken – 500 gm
Coconut oil – 3 tbsp
Curry leaves – 5-6
Onion – 1 (chopped)
Green chillies – 2 (chopped)
Ginger-Garlic paste – 1 tsp
Tomatoes – 2 (chopped)
Turmeric powder – 1 tsp
Chilli powder – 2 tsp
Cumin powder – 1.5 tsp
Coriander powder – 2 tsp
Garam Masala – 1 tsp (heaped)
Water – 0.5 cup (boiled)
Salt – as per taste
Step 1: Heat coconut oil in a non-stick pan. Add in curry leaves. After a minute or two, add in the onions and saute until translucent.
Step 2: Tip in the green chillies and ginger garlic paste.
Step 3: Stir in the chopped tomatoes along with turmeric, chilli, cumin and coriander powder. Mix well. Cook until the raw tomato flavor is lost.
Step 4: Add in the chicken pieces, and coat well with this prepared masala. Cover and cook for about 5 minutes.
Step 5: Now add the boiled water to this along with the garam masala powder and continue to cook until the chicken is done. Add salt according to taste.