This is a traditional Kerala chicken curry. Cooked in roasted coconut paste with spices. But I am a bit hesitant to make this curry every often for the very reason that no matter how much you reduce the oil yet the roasted coconut somehow oozes out oil as the curry cooks up. But then that’s the beauty of the curry I know and don’t you agree?
This is recipes is from my mom and somehow it doesn’t taste as much as hers does but I guess that’s how it is when every mom cooks. There is something special always. With mother’s day coming up I dedicate this post to my mom and MIL, the 2 wonderful women in my life.
|Mom & Saana|
|MIL & Saana|
Happy mother’s day to all my dear blogger friends and to your mommies 🙂
To make you need –
- Chicken – 500 grams, cut into medium- small pieces
- Grated coconut – ½ cup
- Whole coriander seeds – 1 ½ tablespoons
- Whole dried chilies – 4-5 or as per your palate.
- Whole black pepper – 1 teaspoon
- Curry leaves – 3 twigs
- Garam masala powder – ½ teaspoon
- Onion – 1 medium, thinly sliced
- Minced ginger and garlic – 1 teaspoon each
- Tomato – 1, sliced
- Potatoes – 2 medium, cut into cubes
- Coconut oil – 1 teaspoon
- Salt to taste
How to –
In frying pan, dry roast the grated coconut, coriander seeds, dried chilies black pepper, garam masala and 2 twig of curry leaves. Make sure the coconut turns to dark brown but do not burn. You need to make sure you are frequently stirring. Once done, put the mixture into a blender and blend till a smooth paste with water as required. Set aside.
In heavy bottom pan heat the oil and onions, ginger, garlic, remaining curry leaves and fry till translucent. Add the tomato and cook till mushy. Add the coconut paste and cook briefly for a couple of minutes.
Add the chicken pieces, potatoes, ¼ cup water, and mix well to coat. Cover and cook till done. The gravy should be thick and not runny so add water if need be or if to runny continue to cook till its thick.
Turn off the heat. Serve hot with rice or roti.