A special, rich chicken curry made with a fried onion paste. Great with Porotta.
Kannur Chicken Curry
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Prep time: 20min Cook time: 15min Serves 6.
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Kannur Chicken Curry
Description
The Kannur Chicken Curry featuring a fried onion paste is a distinctive and highly flavorful preparation from the Malabar region of Kerala. It’s a classic example of how frying or toasting an ingredient and then grinding it into a paste can create a unique depth of flavor in a curry.
Ingredients:
For marinating the chicken:
For the masala paste:
Instructions
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Clean the chicken well. Cut into small pieces.
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Drain well. Apply all the Ingredients for 'Marinade' and set aside while you fry the onions.
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Add all the ingredients for the masala paste to a small mixer jar and grind to a smooth paste. Remove from jar and set aside. See notes.
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Heat the oil in the small wok /pan and fry the finely chopped onion in this till golden and crispy. This will take a good 10 minutes or so on medium heat. Keep an eye on it or it will burn towards the end. The onion should not turn black.
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Remove the crisp golden onions and add to the same grinder jar in which we made our masala paste ( Reserve a few Tbsp of the fried onion for garnish first). Grind the fried onions to a smooth paste as well. Set aside.
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Remove most of the oil that we used in the wok to your pressure cooker now.
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Leave a tiny bit in the wok and fry the chopped up tomatoes in this oil till pulpy and almost like a sauce.
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Heat the remaining oil in the pressure cooker. (Do not add extra oil for this curry).
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When the oil is hot, add the masala paste and cook, while continuously stirring till the oil separates, the masala turns a darker shade in colour, and no longer smells raw.
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Add the marinated chicken to the paste and toss in the masala to thoroughly coat the chicken as well as fry the pieces slightly.
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Now add curry leaves, the fried onion paste, and the fried tomatoes, and stir well.
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Add a very small amount of water - ½ cup or so. and bring to a boil.
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Add salt to taste.
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Close the pressure cooker. Cook on high till you hear the first steam whistle.
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Reduce the heat and wait for the next whistle.
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JUST BEFORE the 3rd steam whistle escapes, turn off the cooker and leave to cool completely. (This step gives a very tender chicken.)
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Garnish with the finely chopped coriander leaves and the reserved fried onions.
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Serve with Porotta, Ghee rice, Pathiri / Idiyappam, etc.
Note
- The most important part of this dish is the frying of the onion. Stay in the kitchen and keep an eye on it. If the onion turns black, it will ruin the dish. Golden and crispy is what you are looking for.
- While frying the spice paste, ensure that the heat is on medium so that the paste does not stick to your cooker. Stir continuously till the oil separates.
- Although the spice paste and onion paste may be ground separately and added to the curry separately, sometimes I make the paste together as I demonstrate in the video. Both methods may be used.
- Key Ingredients for Kannur Chicken Curry: Chicken, Onions, Oil, Ginger, Garlic, Tomatoes, Curry leaves, Coriander leaves, Spices, Lime, Salt.
