Kerala style chicken curry

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Ingredients:

Marination
  • ½ kg of chicken (500 grams)
  • ⅛ tsp of pepper powder
  • 1 tbsp. lemon juice (optional)
  • ½ tsp red chili powder
  • ¼ tsp turmeric
  • ½ tsp garam masala powder
Spices to roast and grind with enough water
  • 1 ½ tbsp. coriander seeds
  • 1 inch cinnamon stick
  • ¼ tsp cumin (optional)
  • 4 cloves
  • 2 cardamom pods
  • ¼ tsp. pepper corn
  • ¾ tsp. fennel seeds
  • 4 to 5 red chilies or ½ tsp red chili powder
For gravy
  • 1 ½ to 2 tbsp. Coconut oil
  • ¾ cup of thin coconut milk
  • ½ cup of sliced onions
  • 1 tbsp. of ginger garlic paste
Tempering
  • 1 ½ tsp coconut oil
  • 3 to 4 pearl onions sliced thinly
  • 1 sprig of curry leaves
  • 1 red chili (break and remove the seeds)
 Method:
  1. Marinate chicken with the marinating ingredients. Set aside for at least 30 to 45 mins.
  2. Dry roast all the spices and grind to a smooth paste.
  3. Heat oil in a pan and fry onions till they turn golden brown.
  4. Add ginger garlic paste. Then add chicken and fry on a high flame for about 2 to 3 mins.
  5. Pour the grinded spice mix. Mix well. Cook till the chicken is done.
  6. Pour the coconut milk. Mix well and simmer for 5 mins.
  7. Heat a pan with oil and fry onions till they turn pink; add curry leaves and red chili till it turns crisp.
  8. Pour this over the curry. Kerala style chicken curry is ready to serve.