Easy Kerala Chicken Curry

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A super quick and yummy Kerala-style Chicken Curry.

No coconut milk, no elaborate list of ingredients. Perfect for Bachelor cooking or easy everyday cooking! This recipe works best in a pressure cooker.

The Recipe Intro↓ has more information, and related links  If you’d like to check it out.

♦Prep time:15 min ♦Cook time:15 min ♦Yield: 6 servings.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Chicken, medium pieces (skinless, bone-in)		1 -1 1/4 kg
Onions, sliced		2 large
Ginger-Garlic paste		2 Tbsp
Ripe Tomato, chopped		1 large
Small (hot) Green chillies, slit		2-3
Fresh Curry leaves		2 sprigs
Coconut oil		2-3 Tbsp
Salt		To taste(1 tsp)

Whole Spices:

Fenugreek seeds		1/4 tsp
Fennel seeds		1/2 tsp
Cloves		4
Green Cardamom		3 pods
Cinnamon		2 very small sticks

Spice Powders:

Coriander powder		2 Tbsp
Kashmiri Chilli powder		2 Tbsp
Kerala Garam Masala - see notes		1 Generous tsp
Turmeric powder		1 tsp
Pepper powder		1/4 tsp

Method:

1. The chicken should be cleaned, skinned, cut into medium pieces, then rinsed and kept drained.
2. Heat a pressure cooker on medium heat.  Add the coconut oil to the warmed-up cooker, and wait for the oil to come up to heat as well.
3. Add the fenugreek seeds (first) and wait till they start to sizzle. Add the remaining ‘whole spices’ now and wait for them to get fragrant.
4. Add the fresh curry leaves also.
5. Now add the sliced onion and saute briefly.
6. Add the ginger-garlic paste next and saute well, adding more oil if you need to.
7. Saute, stirring frequently – till the raw smell of ginger and garlic is gone and the ingredients turn light golden.
8. Add all the spice powders and mix well on a low flame. Stir till very aromatic, without burning the spices.
9. Add the slit green chilies and the drained chicken pieces. Toss well in the sauteed ingredients on a medium flame till the pieces are nicely coated and colored with the spices and the flesh is lightly fried in the process. Chicken changes color from pink. Again, add a little extra oil, here if you need to.
10. Add chopped tomatoes and toss through, till the tomatoes have softened.
11. Season to taste with salt(1tsp) and stir to incorporate.
12. Add recently boiled water(1/2 – 3/4). Stir once more. Close the cooker. Apply the weighted regulator.
13. I cook my chicken(regular Farm fresh broiler chicken) on a medium flame till just before the 3rd steam whistle is heard.  Cook according to the type of chicken. Country fowl will need more cooking time, and a little more water added. Oftentimes, Frozen Packed Chicken will usually cook too soon and hardly even needs the pressure cooker.
14. This curry is ready! Goes great with Porotta, Poori , Ghee Rice etc..

Easy Kerala Chicken Curry

 

Notes:

• Ginger-Garlic paste, is just equal amounts of fresh garlic and ginger, that is ground together to a paste(little or no water added).  Indian kitchens make larger amounts of this paste to be stored. Watch the video – Ginger Garlic Paste.
• Fenugreek seeds, add a whole different flavor depth to this curry. Please don’t skip it!
• Kerala Garam Masala is a unique blend of Spices used in traditional Kerala cooking. Get my recipe here.

Key Ingredients: Chicken, Onion, Tomato, Garlic, Ginger, Green Chilli, Curry leaves, Whole spices, Powdered spices, Coconut Oil, Salt.

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