One of the most common dish from Kerala. This curry goes well with Indian roti’s/breads/appam/idiappam etc. You may keep the consistency of the gravy as you like.
Chicken – 500gms washed and cleaned
To make the onion masala (Fry this with little oil and keep it aside)
Big Onions – 1 big size
Green chillies – 2nos
Garlic - 5 – 6 pcs
Ginger – 1 inch
Coriander leaves – about 2 strings
Fresh coconut - half of the coconut grated
Red chilli powder - as per your taste
Coriander – 2 tbsp
Whole garam masala – clove – 3 nos, cinnamon one small pc, elachi 1
Tomatoes – 1 big size
Turmeric - 1/4tsp
Salt – to taste
Oil – about 2 tbsp (coconut oil or any cooking oil u prefer)
Coriander and curry leave – 2 sprigs each
Small onion – 4 – 5 nos.
· Clean and wash the chicken with turmeric and keep aside
· Use a pan add some oil and fry the coconut brown then add coriander powder and fry just for 1 min and keep aside.
· Take a pot add the chicken pieces, whole garam masala, turmeric, curry leaves, salt, red chillie powder and cook the chicken almost 75% done like.
· Grind the coconut with the onion masala to a very fine paste add this to the chicken and put in the tomato and let it get cooked well.
· Finally check the salt at this stage
· Add some coconut oil in a pan put the chopped small onions, curry leaves, fry well and put on the chicken masala.
· Garnish with coriander leaves if required
PS: Whilst frying the coconut the more you fry the colour of the curry will turn dark. For this curry we don’t have to make it very dark.