Kerala style chicken curry with potatoes

 

Today, I am going to share with you my most favorite chicken curry recipe which I have enjoyed since my childhood. Back when I was a kid, chicken, mutton or any other non-veg dish other than fish, was always considered a special item that was prepared only on Sundays. So I used to look forward to that day  when my mom used to make these special dishes and would enjoy them to my heart's content.

Curries of Kerala typically contain grated coconut paste or coconut milk. Seasoning, tempering or tadka is part of almost every dish in Kerala and has mustard seeds, pearl onions, curry leaves, and dried red chilies. These are added to hot oil where they first sizzle and then splutter. Most of the non-vegetarian dishes are heavily spiced and can be mellowed down by adding coconut milk or coconut paste.

INGREDIENTS:

Chicken - 4 breast pieces (cleaned and cut into small cubes)

Onion - 1 1/2 ( chopped into big cubes)

Potato - 3 (cut into cubes)

Ginger - 1" piece (chopped and mashed)

Garlic - 3-4 cloves (mashed)

Grated coconut - 1 cup

Coriander/cilantro leaves - handful (chopped) 

Mint leaves - 3-4 sprigs

Coconut oil - 2-3 tsp

Vegetable oil

Salt - to taste

Seasoning:

Mustard seeds - 1 tsp

Curry leaves -1 sprig

Dried red chillies (thin variety) - 3-4

Spice powders:

Turmeric - 1/4-1/2 tsp     

Chilli powder - 1-2 tsp

Coriander powder - 2-3 tsp

Garam masala powder - 1 tsp

Pepper - 1-2 tsp

PREPARATION:

1.Pressure cook the chicken, mashed ginger, garlic, chopped coriander leaves, mint leaves, turmeric, pepper, salt and half a cup of water. Allow it to cook for one whistle. Switch of the stove and let it rest.

2.On a low flame, dry roast the chilli, coriander, and the garam masala powders until you get a nice aroma.  Be careful not to burn it.  Keep it aside. 

3. Grind one cup of grated coconut with 3-4tsp of the roasted masala powder to a fine paste. Add water in small quantities while grinding or else it will not grind to a fine paste. 

4.On a medium flame, heat 3 tsp of vegetable oil in a shallow pan.  Once it is heated, add the mustard seeds and let it splutter. Then add 3-4 whole dried red chillies and curry leaves.  To this, add the onions and saute them till they become translucent. Now add the potatoes, salt, and turmeric and saute them.

  

5. Open the pressure cooker and  add the chicken stock from there to the pan. Also add the remaining roasted masala powders to it. Mix it well. Close the lid and let this cook for a couple of minutes till the masala gets incorporated well.

6.Now add the chicken to this mixture.  Mix them well.  Check the salt in the curry.  Add some water if it is too thick.  Let it simmer for 5-10 minutes until you see an oily layer on the top.

7.Once you feel it is done, lower the flame and add the ground coconut paste.  Stir it slowly. Allow it to cook to 5 more minutes till you see a dark reddish-brown gravy. At this point, add the coconut oil. Switch off the stove.  Here I have served this spicy chicken curry with Puttu. Enjoy !!