Kannur Chicken Curry
A special, rich chicken curry made with a fried onion paste. Great with Porotta.
The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.
Ingredients:
| Chicken, cut into small pieces | 1 kg | |
| Medium-large onions, chopped up finely | 4 | |
| Ripe tomatoes | 3 | |
| Curry leaves | A handful | |
| Fresh Coriander, finely chopped( to sprinkle over the curry ) | 3 Tbsp | |
| Cooking oil (Coconut oil for authenticity) | ¼ cup |
For marinating the chicken:
| Chilli powder | 1 tsp | |
| Turmeric powder | ½ tsp | |
| Salt | 1 tsp | |
| Lime juice | 1 tsp |
For the masala paste:
| Bright Red Chilli Powder | 1 Tbsp | |
| Coriander Powder | 1 Tbsp | |
| Garlic | 1 tsp | |
| Ginger | 1 tsp | |
| Cinnamon | 1 small stick | |
| Cardamom pods | 3 | |
| Black Pepper Corns (adjust to taste) | 1 - 2 Tbsp |
Method:
- Clean the chicken well. Cut into small pieces.
- Drain well. Apply all the Ingredients for Marinade and Set aside while you fry the onions.
- 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.
- 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.
- 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.
- Remove most of the oil that we used in the wok to your pressure cooker now.
- Leave a tiny bit in the wok and fry the chopped up tomatoes in this oil till pulpy and almost like a sauce.
- Heat the remaining oil in the pressure cooker. (Do not add extra oil for this curry).
- 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.
- Add the marinated chicken to the pasted and toss in the masala, to thoroughly coat the chicken as well as fry the pieces slightly.
- Now add curry leaves, The fried onion paste and the fried tomatoes and stir well.
- Add a very small amount of water – ½ cup or so. and bring to boil.
- Add salt to taste.
- Close the pressure cooker. Cook on high till you hear the first steam whistle.
- Reduce heat and wait for the next whistle.
- JUST BEFORE the 3rd steam whistle escapes, turn off the cooker and leave to cool completely. (This step gives a very tender chicken).
- Garnish with the finely chopped coriander leaves and the reserved fried onions.
- Serve with Porotta, Ghee rice, Pathiri / Idiyappam etc.
Kannur Chicken Curry
Notes:
- The most important part of this dish is the frying of 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 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.
EAT AND TELL!!! Let us know if you tried – Kannur Chicken Curry
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