Kerala Style Chicken Curry Recipe

Ingredients

• 8 Chicken thighs
• 2 teaspoons Kashmiri chili powder ((divided))
• 1½ teaspoons chili powder
• ¾ teaspoon garam masala
• 2 tablespoons lemon juice
• ¼ teaspoon black pepper
• 1½ teaspoons salt ((adjust to taste))
• 2 teaspoons coriander powder
• ¼ teaspoon turmeric
• 1 tablespoon coconut oil
• 2 large red onions (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ½ cup grated coconut ((or chunks))
• 1½ teaspoons fennel seeds
• 8 to 10 pearl onions (finely chopped)
• a handful of curry leaves
• 2 dry red chilies

Instructions

1. Marinate chicken thighs
2. Marinate chicken thighs with 1 teaspoon Kashmiri chili powder, 1/4 teaspoon garam masala, 1 teaspoon salt, ¼ teaspoon pepper and 2 tablespoon lemon juice for a minimum of 30 minutes. (note 1)
3. Prepare the gravy
4. Heat 2 teaspoons of coconut oil in a deep pot. Sauté onions and curry leaves for a couple of minutes, until onions are browned.
5. Add minced ginger and garlic and sauté until it browns.
6. Add marinated chicken thighs and sauté for 5 to 8 minutes until they turn opaque.
7. Add 1½ tsp chili powder, 1 tsp Kashmiri chili powder, 2 tsp coriander powder, ¼ tsp turmeric, ½ teaspoon salt with 1½ cups of water. Stir well .
8. Set the flame to high and bring it to a boil. Cover and simmer on low flame for 15 minutes. (note 2)
9. Make coconut paste
10. Blend ½ cup grated coconut and 1½ tsp fennel seeds with ¼ cup water until you get a smooth paste.
11. Add the coconut paste and ½ tsp garam masala to the simmering gravy. Let it cook for 5 minutes.
12. Tempering (tadka)
13. Heat 1 tsp coconut oil in a tadka pan or wok. Add dry chilies, finely chopped pearl onions and curry leaves. Sauté on medium-low flame until well browned. Mix into the curry and turn off the flame.
14. Serve with rice, appam, chapathi or any bread of your choice.