Kerala Chicken Curry Recipe

Step 1: To prepare the Kerala Chicken Curry, in a mixing bowl, marinate the chicken with curd, turmeric powder and salt for about 2 hours

Step 2: To make the masala for the Kerala Chicken curry Heat a skillet on medium low flame and dry roast the peppercorns, coriander seeds, cinnamon stick, fennel seeds and dried red chilies

Step 3: This will take about 4-5 minutes

Step 4: Once the aroma of the spices begins to waft in the air, turn off the flame and allow it to cool down

Step 5: Transfer to a mixer jar and grind to a corse powder

Step 6: Heat oil in kadai/wok, add mustard seeds

Step 7: When it splutters, add onion and curry leaves

Step 8: Sauté

Step 9: When onions are lightly brown, add ginger, garlic, and sauté for a minute

Step 10: Add chicken, half of the freshly ground masala, and salt

Step 11: Mix them, add 1/2 cup of water, cover with a lid, simmer and cook till the chicken is almost done, for about 15 to 20 minutes at least

Step 12: Keep sautéing occasionally

Step 13: Once the chicken is cooked, add the oats and add 1-1/2 cups of more water and cook the chicken until the curry thickens a little (about 5 minutes)

Step 14: Lastly, add the reserved half of the ground masala and give it a nice stir

Step 15: Keep it covered for 5 to 10 minutes before serving, to help the flavours combine well

Step 16: Serve Kerala Chicken Curry along with Kerala Style Appam Recipe (Without Yeast) and a side of Seer Fish Fry Recipe for a lip smacking Sunday lunch