Kerala style chicken curry

Kerala style chicken curry

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Step 1

Heat the oil in a medium sized frying pan until the oil just starts to shimmer. Add chopped onions and curry leaves; saute till translucent

Step 2

Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. Next add sliced green chillies

Step 3

Turn your heat down to medium low and add 2 tblspn , 1 tspn of meat masala, 1 tspn red chilli powder , 1 tspn turmeric pwdr, 1 tspn fenugreek leaves. Cook for about 30 seconds.

Step 4

Add the chicken and saute for 5 mins till masala is well-coated.

Step 5

Add the chopped tomato, little water, salt and close lid and reduce heat to low

Step 6

After about 10 mins of simmering, add coconut milk and adjust salt and close lid after mixing well

Step 7

After another 10 mins of simmering in low heat, add the tempered curry leaves and shallot. Switch off heat and keep coveted

Step 8

Look at the consistency. If you are happy with it, cover and simmer for 2 minutes. If it's too thick, add a bit of water and stir to combine. If it's too thin don't cover it to let it reduce.

Step 9

While the curry is in it's final simmer, warm up the tempering over low heat.