Chicken Curry - Kerala Style

For a long time I have been looking for a good kerala chicken curry recipe, one which is simple, easy to replicate and also tasty. Finally I have managed to create one after combining a few recipes which I found online and adding my own creativity. This chicken curry is very tasty with kerala red rice or kerala parathas, though you can also eat it with appam,basmati rice or chapathi.

Ingredients

• Chicken- 1 Kg (cut int small pieces)
• Onions - 3  large (sliced)
• Potatoes - 2 ( cut into cubes)
• Garlic - 4 cloves (sliced)
• Ginger - 1" piece (sliced)
• Garlic paste - 2 tsp
• Ginger paste - 2 tsp
• Green chillies - 6 (halved)
• Corriander powder - 3 tbsp
• Chilly powder - 2 tbsp
• Turmeric powder - 3/4 tsp
• Garam masala - 1 tbsp
• Coconut milk  - 400 ml. can
• Fennel powder - 1/2 tsp
• Curry leaves - few
• Coriander leaves - few
• Oil  - 3 tbsp
• Salt to taste

Method

1. Heat the oil in a non-stick pan, add the garlic and ginger, fry for few minutes. Then add the ginger and garlic paste.
2. Add the sliced onions, green chillies and saute till the onions are light brown.
3. Take a small bowl and add the turmeric powder, coriander powder, chilly powder, salt and mix well. Add little water to make a paste.
4. Add the paste to the onions and mix well. Fry for about ten minutes or till the oil separates. Be patient!
5. Add the chicken pieces and the potato cubes. Mix well with the onion masala and fry for a few minutes.
6. Add garam masala and fennel powder and fry for a few more minutes.
7. Add half can (200ml) of coconut milk and half glass of water to the chicken and potato mix.
8. Mix well and transfer to a pressure cooker.
9. Pressure cook, once whistle blows lower heat and cook for 7 minutes.
10. Open cooker, transfer contents back to non stick pan and add rest of coconut milk (200ml).
11. Boil for a few minutes and keep on gas till required consistency is achieved.
12. Add curry leaves and coriander leaves.
13. Chicken curry is ready to eat!