Chicken is definitely the most versatile meat. And this preparation is one of the most common ones all around Kerala. Almost every would blog has a version of this recipe. I have followed my Mom’s recipe.
- Chicken 1kg, medium to small pieces
- Coriander powder 3 tbsp
- Chilli powder 1 tsp
- Turmeric ½ tsp
- Pepper-Saunf powder* 1 tsp
- Cumin powder ½ tsp
- Cloves, cardamom, cinnamon, a little of each
*’Pepper-Saunf powder’ :
Take black pepper and saunf (fennel seeds) in equal proportions and grind and store in an airtight jar. This masala can be added to almost any non-vegetarian preparation. It improves the taste immensely.
Grind all the above spices together with a few drops of water and marinate the chicken in it for an hour.
- Ginger 2” piece, chopped
- Garlic 10-12 cloves, crushed
- Shallots, 10-15, sliced
- Apple cedar vinegar 1 tbsp (You can substitute with normal vinegar if you don’t get this one)
- Water 3 cups
- Salt 1 tsp
Cook the above ingredients together with the marinated chicken, until the chicken becomes tender. Then take the chicken pieces from the gravy and keep both aside.
- Coconut oil 4-5 tbsp
- Onion 1, sliced thinly
- Chili powder 1tsp
- Curry leaves, a few
Heat the oil in a deep skillet and fry the onion and curry leaves in it. When the onion turns golden brown in color, add the chili powder and sauté for a minute. Now add the chicken pieces and fry well for about 10 minutes on a medium heat. The chicken shouldn’t get scrambled. Now add the gravy which was kept aside and mix well into the fried chicken. Keep cooking on a medium to low flame till the gravy becomes thick. Goes well with Rice, Chapatti, Vellayappam etc.