Note: I have not added any sour agent like tomato u may add it (1-chopped) while sauteeing in step 3 or vinegar(2 tsp plain rice wine vinegar preferably) towards the end. Also, note- 'It is also a no coconut chicken curry'. In spite of all this trust me u will not miss a thing in this kozhi curry I can vouch for it... its that damn delicious.
Chicken -1 lb ( 1/2 kg) (bone-in pieces) (I have used bone in,skin on pieces)
Potato - 2-3 medium size
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/3 tsp
Small onion -1, Garlic- 2, Ginger a small piece, green chili -1, 2-curry leaves - coarsely crushed
Garam masala - 1 tsp (given below)
Coconut oil - 2 tsp
Coconut oil -3- tsp
Red onion / sabala - thinly sliced - 2-3 medium
Small onion - finely chopped - 1/2 cup
Ginger - a small piece chopped
Garlic - 5-8 flakes chopped
Green chili -1 -2 sliced
Chili powder - 1 tsp
Turmeric powder - 1/3 tsp
Garam masala -1 to1 1/2 tsp store bought garam masala powder and 3 tsp coriander powder OR(homemade given below which includes fresh coriander seeds )
Curry leaves few
Salt to taste (remember potatoes will absorb some of it)
For garam masala;
Coriander seeds/ malli - 1 tbsp
Fennel seeds/ perinjeerakam -1 tsp
Cinnamon /patta - 1-inch piece
Cardamom /elakka- 3-4
Cloves /grambu-4 -5
Aniseed/thakkolam - 2 petals from the flower
Whole red chili/ mulagu - 1-2 or as per taste
Black peppercorns/kurumulagu - 1 tsp
Nutmeg /jadikka(scraped) and mace/jadipoo (2-strands)- very little (I used a pinch of nutmeg powder instead)
1.Marinate the chicken for 30 - 45 minutes with all the given ingredients in the marination list. Set aside meanwhile do rest of prep work.
2.Warm up the garam masala spices in a hot pan and fine powder it when cool.
3. Heat coconut oil in a wide mouthed pan add the curry leaves and green chili first let it emit a nice aroma then add the ginger, garlic, and small onion chopped when it turns golden brown then add the red onion sliced keep sauteeing until it turns pink and soft. Add the chili powder,turmeric powder, salt and all the garam masala (keep one pinch to add last). Add tomato -1 chopped if u like.Saute on a low flame until the masala turns nicely roasted and brown.
4. Put the chicken pieces into the gravy mixture coat well cover and cook for 7-8 minutes on medium heat. The chicken will ooze out water so allow it to cook in its own juices.
5. Meanwhile, boil 2 cups of water on the side. Pour it into the semi-cooked chicken (towards the sides of the pan and not on chicken directly) Boiling the water is done so the chicken can cook in even temp and it won't taste bland)
6. Give it a good mix and cook chicken on a medium to slow flame for another 20-25 minutes.
7. In another pan fry some thick slices of potato, some curry leaves and a green chili sliced and add towards the end into the curry along with garam masala pinch. stir gently. Cover and cook for a minute or two switch off the flame.
As the chicken curry sits it will darken and thicken a bit.
Serve Kerala Chicken curry with chappathi, appam, idiyappam, rice or Kerala porotta.
Goes well with anything that needs gravy.
Hope you like it.