Kerala Chicken.

I have grown extremely fond of Keralite cuisine. My knowledge was limited to the Appam and Beef Stew you find here in Kolkata. Now, I have savored everything from Iddiyappam to Kappa and Kanava! Back home for the winter vacations, I decided to try out one of the most ubiquitous recipes found in a Malayali kitchen. I had my close friend Priscilla(Jolly) share her mother's recipe here. 

Ingredients:

1) 1 kg Chicken chopped into fine pieces.
2) 4-6 onions finely chopped.
3) A spice mix ( some cloves, cardamom, cinnamon, jeera and pepper corn taken together)
4) 1 tbsp ginger and garlic paste
6) 1 tsp turmeric powder
7) 2 tsp chili powder
8) 1/2 a coconut grated
9) 10 curry leaves

Recipe:

1) Toast the spice mix until it releases a nice fragrance. Grind the toasted mix into a fine powder. Keep aside.
2) Toast the grated coconut with the curry leaves, stirring constantly. The coconut will become dark brown in colour. Grind it into a paste and keep aside.
3) In a heavy bottom vessel, saute the onions until translucent. Add the ginger garlic paste followed by the chili and turmeric powder.
4) Now, add the toasted spice mix followed by the chicken pieces. Stir well so that the meat is properly coated with the spices. Add water and salt as per requirement. The coconut paste goes in at the very end, when the chicken is almost cooked. Sprinkle fresh grated coconut and curry leaves on top. Serve hot with rice/Appam!

Leave a comment @Oishiibites

Use #oishiibites in the picture caption if you decide to try the recipe out and upload photographs. Enjoy!