Indian Chicken Curry

Introduction and Origins

This recipe features a South Indian (Kerala) style chicken curry, distinctively prepared without coconut, offering a robust blend of spices that provide depth and heat. Kerala cuisine is known for its rich use of spices, reflecting the state's historical prominence in the spice trade. This particular dish, while omitting the commonly used coconut, maintains the aromatic and bold flavors typical of the region.

Portions

Serves: 4-6 people

Ingredients

Main Ingredients:

  • 1 kg Chicken, cut into medium-sized pieces
  • 3 Onions, finely sliced
  • 1 tbsp Ground Ginger
  • 1 tbsp Ground Garlic
  • 2 tbsp Kashmiri Chili Powder
  • 4 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Fennel Powder
  • 1 ½ tsp Curry Leaves, stemless
  • 2 Tomatoes, pureed or cut into small wedges
  • 355 ml Water
  • 3 tbsp Chopped Coriander Leaves (optional for garnish)
  • 3 tbsp Vegetable Oil
  • A pinch of Salt

Marinade Ingredients:

  • 1 tsp Pepper Powder
  • 3/4 tsp Turmeric Powder
  • 1 tsp Salt

Nutritional Information

This chicken curry is rich in protein and spices like turmeric and chili powder, which are known for their anti-inflammatory and antioxidant properties. The absence of coconut milk reduces the fat content, making it a lighter option.

Detailed Cooking Method

Step 1: Prepare the Marinade

  • Combine pepper powder, turmeric powder, and salt with a little water to form a paste. Coat the chicken pieces thoroughly with this marinade and set aside for at least 30 minutes to enhance the flavors.

Step 2: Sauté Onions and Spices

  • Heat vegetable oil in a deep saucepan or Kadai. Add sliced onions and sauté until they turn golden brown. Introduce curry leaves and a pinch of salt, continue stirring. Mix in the ground ginger and garlic and cook until aromatic.

Step 3: Spice it Up

  • Stir in Kashmiri chili powder, coriander powder, garam masala, and fennel powder. Add the tomato puree to the pan and sauté on medium heat for about 5 minutes until the oil starts to separate from the spices.

Step 4: Cook the Chicken

  • Pour in the water and bring to a boil. Add the marinated chicken pieces, stirring well to ensure the chicken is coated with the gravy.

Step 5: Simmer

  • Cover the pot and let the chicken simmer for approximately 20 minutes, or until it is fully cooked and tender.

Step 6: Final Seasoning

  • Taste and adjust the seasoning with salt if necessary. If using, sprinkle chopped coriander leaves over the curry and allow to boil for an additional 5 minutes.

Step 7: Serve

  • Serve the flavorful Kerala-style chicken curry hot, accompanied by steamed rice or any Indian bread like naan or roti.

Suggested Pairings

This curry pairs beautifully with fluffy basmati rice, which complements the spices without overpowering them, or with Malabar parotta for a truly Keralan dining experience.

Variations and Substitutions

  • For a vegetarian version: Substitute chicken with paneer or mixed vegetables.
  • Adjust the heat: Scale the amount of Kashmiri chili powder up or down according to your spice preference.

Personal Suggestions

To enhance the flavor, let the curry sit for a couple of hours or overnight in the refrigerator. This allows the spices to meld together more harmoniously.

This Kerala-style chicken curry recipe offers a delicious taste of South Indian cuisine, perfect for anyone seeking to explore bold and aromatic flavors in their cooking.

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