Chithar’s Kerala Chicken Curry

STEPS

  • Heat oil in a pan. Fry onion, ginger, garlic, whole cloves & green chilli until onions are golden in colour.
  • Add coriander, red chilli powder and turmeric to the pan & stir.
  • Add water and potatoes and cook for 5 minutes.
  • Add diced chicken and stir for few minutes.
  • Add cubed tomatoes, coconut milk, tomato paste and salt and stir. Cover the pan with lid & cook on medium heat for 20 minutes. Stir once in a while & when the potatoes are cooked & the curry thickens, remove from heat.
  • Serve Kerala Chicken Curry hot and enjoy with basmati rice or ghee rice and pappadums.

Chithar's method of cooking basmati rice
Allow about 60g basmati rice per person. Wash rice in sieve and drain. Bring water to boil in pan in ratio of 1 portion of rice to 2 portions of water. Add washed and drained rice to the boiling water. Cover pan with a lid and cook on a medium heat for about 20 minutes. The rice is ready when water is all absorbed and rice appears fluffy.

Chithar's method of cooking ghee rice

  • In a large bowl, wash the rice in many changes of water until the water no longer appears cloudy. Drain thoroughly.
  • In a heavy pot with a tight-fitting lid, heat the ghee. Add the onions, cinnamon, cloves, and cardamom. Fry until the onions are golden. Put in the drained rice and sauté for about 2 minutes.
  • Add 3¼ cups of boiling water and the salt and bring to a rolling boil. Reduce the heat to low, cover, and steam for 20 minutes.
  • Remove from the heat and allow to sit, covered, for 10 minutes. Serve warm.

YOU'LL NEED

  • 1 kg Diced Chicken
  • 2 medium potatoes, peeled & cubed
  • 1 tomato, cubed
  • 2 onions, cut in thin long slices
  • half tablespoon of turmeric powder
  • 5 garlic cloves or 1 tablespoon of garlic paste
  • 2 green chillies halved, include seeds
  • 1 to 1½ tablespoon red chilli powder
  • 2 tablespoon of ground coriander seed
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 3 or 4 whole cloves
  • ¼ inch root ginger thinly sliced
  • ¼ teaspoon salt
  • 400 ml coconut milk
  • 100 ml water

Ghee rice

Preparation time: 45 minutes
Serves: 6

  • 360g basmati rice
  • 3 – 4 tablespoons ghee
  • 2 cups thinly sliced onions
  • 2-inch piece cinnamon, broken in two
  • 4 whole cloves
  • 4 cardamom pods, crushed
  • 1½ teaspoons salt

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