This one is a favourite and it translates to chicken in chilli. It’s easy, spicy, hearty and it is all things Kerala. Chicken cooked with lots of chili, ginger and garlic with that beautiful hint of fenugreek and cardamom right at the back.
Things you will need:
- Chicken on the bone, without skin, cut into medium sized pieces, washed well and patted dry- 1 kg
- Onions- 2 medium sized chopped finely
- Tomato- 2 medium sized chopped
- Green chilies- 3-4 slit
- Green cardamom pods- 4
- Black mustard seeds- ½ tsp
- Fenugreek seeds- ¼ tsp (this is the base flavour of this curry. But do not add too much. Fenugreek when added in excess can make the dish bitter)
- Kashmiri red chili powder- 3 tablespoons (mix it up with regular chilli powder if you like your food hotter)
- Turmeric- ½ tsp
- Ginger- 1 inch stick chopped finely
- Garlic- 6-8 cloves chopped. Be generous with the garlic (if its the large variety, 2-3 cloves will do)
- Cooking oil (I recommend coconut oil for this curry)
- Curry leaves- 1 sprig
How to go about it
- In a wok kept on medium heat, heat 3 tablespoons of coconut oil. Once hot, add the mustard seeds and fenugreek seeds. Let them splutter. Next add the green cardamom. Toss around for about 15 seconds till the flavour releases into the oil. Add the curry leaves.
- Add the chopped onions next and saute until they turn golden brown. Onions must be cooked well. Next, add the green chilies, ginger and garlic. Saute for another 30 seconds.
- Next, add the chopped tomatoes, saute for a minute and then leave the wok closed for a couple of minutes to get the tomatoes to soften up.
- Add the salt (to taste), chili powder and turmeric. Saute well (still on medium heat), until the mixture begins to look homogeneous, the spiced are cooked and looks darker and the oil starts to leave the sides of the mixture.
- Now, add the chicken pieces. Toss the pieces around until the chicken changes colour from pink to white. Make sure the masala is coated on all the pieces evenly.
- Add about 3/4 cup of water (remember the chicken will release water too), mix it all up and bring the curry to a boil. Then reduce the heat and allow the chicken to cook thoroughly with the wok closed. Check every once in a while to ensure nothing sticks to the bottom of the wok.
- Once the chicken is cooked and the meat begins to fall off the bone and the gravy thickens up with the oil floating on top, the curry is done. For best results, keep the curry aside for 15- 20 minutes for the flavours to balance out before serving.