I fall in the category who believes that one can never have enough chicken curry recipes in their repertoire. Chicken curries are the easiest to make when it comes to curries. Chicken is a very forgiving meat.You can rarely make it too dry and the more it absorbs the flavors of the spices, the better it tastes.
In any of these curry recipes, you can tweak one or two ingredients and completely change the flavor profile of the curry itself. Such is the beauty of these curries.
What makes this Chicken Curry a Nadan Chicken Curry
It is the copious amount of curry leaves, the blend of spices and Onions which further add to the Kerala characteristics of this curry.
My family loves these Kerala Style Chicken Curries and other recipes – Varutharacha Chicken Curry, Kerala Style Chicken Stew and Kerala Style Chicken Chilli Roast.
This Kerala Style Chicken Curry was such a hit, the first time I made it.Since then it has become a staple in our dinner menu. I also make it when I have people over for dinner parties as it is fairly simple but rich in taste.It does not feel like an everyday ordinary curry but something that is worthy of being put on a dinner party table.
My family loves this curry with Neer dosa. It is an all time favourite food.
Lets head over to the recipe now.
Kerala Style Chicken Curry
Ingredients
Chicken Masala Powder:
- 2.5 tbsp Coriander seeds (sabut dhania)
- half tsp Turmeric powder (haldi)
- 3 Dried red chillies red kashmiri chillies
- 2 tsp Black peppercorns (kali mirch)
- 7 to 8 Curry leaves
- half tsp Fenugreek seeds
- 1 inch Dry ginger
- 7 to 8 Garlic
- 1 tbsp Cumin seeds (jeera)
- 1 tsp Clove (laung)
- 10 Green cardamom pods (hari elaichi)
- 1 piece Cinnamon , 3 inches in length
- 1 Mace
For Marinating Chicken:
- 100 g Yoghurt
- 1 tbsp Ginger garlic paste
- 1 tsp Green chilly paste
- 3 tbsp Chicken masala powder
- Salt as required
Preparation:
- 1 kg Chicken medium pieces
- 1 Bay leaf
- 1.5 Large Onions
- 3 cups Water
Instructions
Step 1 : Chicken Masala
- Place a kadai on medium heat. Toss in all the ingredients for the Chicken masala , except the turmeric powder. Stir and dry roast till aromatic.
- Do not roast the spices too much. This process will take 3 to 4 minutes. Before removing from heat sprinkle the turmeric powder, stir and remove from heat. Allow the spices to cool.
- Transfer the spices to a grinder and run till the spices are ground to a powder consistency.
- This masala can be stored in a airtight jar for further use.Store in refrigerator or cool dark place.
Step 2 : Marinate Chicken
- In a large mixing bowl , mix yoghurt, ginger and garlic paste, green chilly paste, salt and Chicken masala powder.
- Add the Chicken pieces and coat them well with the marinate.
- Massage the pieces really well.
- Cover and set aside for 1 hour.
Step 3 : Cooking Chicken
- Heat oil, add the bay leaf and the sliced onions.
- Once the onions are slightly translucent add the marinated chicken. Mix well.
- Let it cook for 5 minutes then add 3 cups of water and cook till done.(If required add more chicken masala for more spicy curry).
- Add curry leaves and serve hot.
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