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Chicken Curry (from Kerala)


  • 1 medium size chicken
  • 1 1/2 cm cube ginger sliced fine
  • 4 to 5 green chillies sliced fine
  • 2 large onions sliced fine
  • 1 1/2 to 2 tsp salt
  • 4 tbs ghee or oil
  • 1 dessertspoon vinegar
  • 3/4 to 1 dessertspoon lime juice
  • 1 cup thick coconut milk
  • 2 to 3 cups thin coconut milk (extracted from 1 small coconut)
  • 1 sprig curry leaves


Spices to be ground fine: 1 tbs coriander 3 or 4 red chillies 6 to 8 pepper corns 1/2 tsp mustard 1/2 tsp jeera 1/2 teaspoon methe 2 tsp poppy seed 1 tsp turmeric powder 1 large onion 7 to 8 cloves garlic Spices roasted together: 2 cm cinnamon 3 cloves 6 to 8 aniseseeds Clean and joint the chicken and cut into medium size pieces. Heat oil in fairly large vessel. Fry sliced onion, garlic and ginger until the onions start turning brown. Add the finely ground spices and fry until the raw smell disappears and oil begins to separate. Add chicken and mix well. Fry for 2 to 3 minutes, stirring all the time so that the masala does not burn. Add salt, vinegar and curry leaves. Mix well and lower heat and allow the chicken to cook in its own juice for 15 to 20 minutes or until gravy is almost dry. Add thin milk to the curry and cook on lowered heat until the chicken is tender. Add thick milk, bring to boil and take off fire. Add lime juice and mix well. A few curry leaves may be added extra for flavour before the curry is taken off the fire.

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