Chicken curries are made with a whole bird cut into small pieces, bone in. The bones add flavor to curries. to make it easier, use boneless skinless chicken thighs. if you are using boneless chicken then reduce the amount from 3 pound to 2 pounds of meat without bone. Many of the techniques for cooking meat in Kerala go against Western practices. The result is a great tasting dish!
Total Time: 50 minutes Preparation Time: 20 minutes Active Cooking Time: 30 minutes Yield: 6 servings Difficulty: Intermediate
Ingredients for Ground Spices
1/2 teaspoons ground turmeric
1 tablespoon kashmiri chili powder
1 teaspoons ground cumin
2 tablespoon coriander Power
1 tablespoon paprika powder
1 teaspoon ground black pepper
2 teaspoons ground homemade Garam Masala
Ingredients for Curry
1 tablespoon garlic / ginger paste
2 medium onion, sliced thin (2 cup)
2 plum tomatoes, chopped (1 1/2 cup)
3 1/2 pounds whole chicken, skinned, cut into small pieces; washed and drained
2 medium potatoes, peeled and cut into 3/4-inch cubes (2 cup). Omit if you want a dryer version
1 ½ cup coconut milk (13.5 oz can). Omit if you want a dryer version
1 tablespoon Kosher salt
Ingredients for Tarka (Ingredients for sputtering for mustard)
2 tablespoon coconut oil
1 teaspoons mustard seeds
2 Spring Curry leaves
Instructions
Heat oil in a Dutch oven (preferably in an Enameled cast-iron), over medium-high heat until hot, but not smoking. Add the mustard seeds and cover. When seeds have popped, toss in the curry leaves and let them crackle for few seconds.
Add finely sliced onions, sauté for 1 to 2 minutes, stirring constantly,
Add ginger / garlic paste and sauté still it turns light brown and the raw smell goes
Add all ground spices and sauté for one minute until spices begin to fry and smell (burning the spice will ruin the taste of this dish. So do take extra care during this step)
Add chopped tomatoes and salt. Mix well… (about 2 to 3 minutes). Cook till the tomatoes become soft.
Add chicken & potatoes, Mix well and make sure the chicken pieces are coated well with the masala and cook for 3-4 mins. Cover and cook for 15 to 20 minutes
Add coconut milk and give a stir. Cover and cook till the chicken is done about 10 to 15 minutes
Serve with rice or chapati