Kerala Chicken Curry
Ingredients:
Chicken- 2 Lbs. (wash & cut into pieces)
Fresh green peas or green and red bellpepper- 1/4 cup
Carrot- 1 (cut into thin strips)
Small baby potatoes- 7 boiled and peeled
Onions- 2 (chopped)
Grated ginger- 1.5 inch piece
Garlic- 6 cloves (chopped)
Green chilies- 3
Natco Coconut Milk- 1 1/2 cups
Spices
Natco Cinnamon Sticks - 1 piece
Natco Bay leaves- 2
Natco Cloves- 2
Natco Black Peppercorns- 1 tsp.
Natco Turmeric Powder- 1/2 tsp.
Natco Garam Masala Powder- 1/4 tsp.
Natco Mustard Seeds- 1/2 tsp.
Natco Butter Ghee- 2 tablespoons
Oil- 2 tablespoons
A bunch of curry leaves (optional)
Salt to taste
Method:
1. Grind the ginger, peppercorns, turmeric powder, onions and green chillies to make a coarse paste.
2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves.
3. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt.
4. Cover the pan and cook for 5 minutes.
5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken
is fully cooked.
