Kerala style chicken curry

I can proudly claim that this recipe has a “Simi” twist to it…. I was tired of the regular chicken curry that I normally cook, all thanks to the free recipe that comes with the chicken masala powder you buy!!Usually for Kerala style chicken curry we use only coconut milk but I prefer using both coconut and coconut milk.This is how it goes;You Need

1. Chicken (Cut in to small pieces) – Half a chicken would be fine/500 gms
2. Grated Coconut- 1 cup (My mom shared with me this easy and amazing way to grate coconuts. Cut the coconut in to small pieces and then just grind it in your mixie/grinder and vola you have grated coconut. PS- It works well for me but your grinder is busted don’t blame me)
3. Coconut Milk- 1 cup (I use the Dabur ready to use coconut milk and it tastes well)
4. Onion- 1 cup (sliced)
5. Ginger- 1 tbsp (sliced)
6. Garlic- 1 tbsp (chopped)
7. Peppercorns- 1 tsp
8. Red Chilly powder- 1 tbsp
9. Coriander powder- 1tbsp
10. Cardamom pods- 10 nos
11. Curry leaves- 1 sprig
12. Mustard seeds- 1 tsp
13. Coconut oil- 1/4th cup
14. Water- 1/2 cup
15. Salt to taste

And this is how you make it :

1. Grind the coconut, coriander powder, chilly powder, cardamom pods, and peppercorn with 1/2 cup water. Keep aside.
2. Heat the oil in a deep pan.
3. And when you just start seeing the smoke from the oil, put the mustard seeds let it splutter.
4. Add the sliced onions, ginger, garlic and curry leaves. Sauté till the onion turns translucent and pink.
5. Now add the coconut-masala paste. Fry it till the oil separates.
6. Now add the chicken. Coat it well with the masala paste and cook for 15-20 minutes or till the chicken is cooked. Stir once in a while so that the chicken doesn’t stick to the bottom of the pan.
7. When the chicken is cooked, pour the coconut milk, simmer and remove from heat.

Note: The biggest mistake in cooking that everyone makes is cooking on high flame. It is good to heat up the pan but then when you are cooking, always cook on medium-low flame.This curry goes best with rice or appams.Reference: Kitchens of Kerala by Salim Pushpanath and Nimmy Paul 

Pic Courtesy- www.posiesplace.net