Kerala Chicken Curry

• servings: 4

Ingredients

3/4 kg Chicken

1 1/2 tbsp Cooking Oil

1 1/2 tbsp Coconut Oil

4 Cloves

1 inch Cinnamon

4 Cardamom

1 tbsp Fennel Seeds

2 Bay Leaves

2 Medium Sized Onion Sliced Long

4 Garlic Pods Finely Chopped

1 inch Ginger Finely Chopped

1 Stem Curry Leaves

1 tsp Turmeric Powder

1/2 tbsp Chilly Powder

1/2 tbsp Kashmiri Chilly Powder

1 1/2 tbsp Coriander Powder

1 tsp Garam Masala

1 tsp Chicken Masala (Optional - Else add 1/2 tsp Garam Masala instead)

5 tbsp Coconut Milk Powder

1 cup Luke Warm Water

1/2 cup Coriander Leaves Chopped

4 Mint Leaves Chopped

1 tsp Salt (May Varies)

Directions

In a sauce pan add oil and add cloves, cardamom, cinnamon, bay leaves and fennel seeds stir slightly to infuse.

Add onions and stir until golden brown.

Add ginger, garlic and curry leaves until raw smell disappears.

Reduce flame and add turmeric, chilly powder, kashmiri chilly powder, garam masala, coriander powder and chicken masala. Stir until everything is mixed well and until raw smell disappears.

Add Chicken and mix everything until masala is coated evenly.

Add Salt to taste and mix well.

Mix 2 tbsp of coconut milk powder in 2/3 cup of luke warm water and add it to chicken.

Cover and allow to cook chicken in medium flame.

Once chicken is cooked (in 10-15 mins), mix 2 tbsp of coconut milk powder in 1/3 cup of water and to the curry.

Add coriander leaves, mint leaves and juice of lime and allow it to cook for 5 mins.

Curry is ready.