I am writing this post from half way around the world in Mumbai, India. Its 3 am here and my little one and I are walking around like zombies when everybody else is asleep. Yeah, terribly jet lagged and can’t wait to sleep during normal hours.
If you have been a regular visitor of my blog you might have noticed that last couple of weeks I haven’t been posting regularly. I had also mentioned how terribly busy I am. The shopping and travel planning kept me so busy that I am going to dread shopping for a while 🙂
Kerala style chicken curry
- 2.2 pounds 1 kg cut chicken (boneless or bone-in)
- 4 medium onions thinly sliced (About 5 cups)
- 4 green chillies slit
- 1 sprig curry leaves
- 1/4 cup oil
- 2 teaspoon salt or to taste
- 3 teaspoon red chilly powder I used paprika / Kashmiri red chilly powder
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoon garam masala
- 1 tablespoon ginger garlic paste
Heat oil, prefferebly in a non-stick shallow pan. Add onions + green chilies + curry leaves and sautee until the onions are carmelized and browned. To this add red chilly powder + turmeric powder + garam masala + ginger garlic paste and sautee for 2 minutes taking care that the spices don't burn. If the mixture is dry sprinkle some water.
Turn the heat to high and add chicken pieces + salt. Mix well and keep it uncovered for 5 minutes. Sautee as required and till the water from the chicken evaporates. Turn the heat to medium, cover the pan and let it cook for another 10 minutes. If gravy starts forming, turn the heat to high and keep the pan open. This chicken roast needs to be dry.
Non-stick shallow pan is ideal to make this recipe.