This is a popular dish in South Kerala which goes well with rice as well as appam, roti, chappathy, parathas etc. It is an easy and quick dish which does not need much ingredients . It uses the normal masala powders we always stock at homes. The gravy for this is according to ones needs, you can make it thick or thin as your wish.
Serves 4
INGREDIENTS:
- Chicken pieces - 10 nos. (I used boneless)
- Potato- 1 medium , chopped into big cubes
- Onion- 2 medium -thinly sliced
- Tomato- 2 medium- chopped lengthwise
- Ginger- an inch piece -chopped lengthwise
- Garlic- 3 pods- sliced lengthwise
- Green chillies- 3 -slit lengthwise
- Turmeric powder- 1 teaspoon
- Red chilly powder- 2 tablespoons
- Coriander powder- 2 tablespoons
- Garam masala - 1 tablespoon
- Chicken masala - 1 tablespoon (Optional)
- Salt as needed
- Curry leaves- 10 nos.
- Sliced coconut- 1/4 cup
- Cumin seeds- 1 tablespoon
- Mustard seeds- 1 tablespoon
- Pearl onions/shallots/cheriya ulli- 1/4 cup
How to Prepare:
Step 1: Marinate the chicken pieces with turmeric powder, red chilly powder , coriander powder and salt. Keep for 30 minutes.
Step 2: Heat oil , add mustard seeds and let it splutter. Add cumin seeds and let it turn brown. Add the sliced coconut pieces and saute till it turns brown. Add the ginger , garlic and green chillies and saute till its raw smell leaves and it is cooked well.
Step 3: Add the sliced onions ,shallots and 5 curry leaves and saute well till the onions turns transparent and light brown.
Step 4: Add the marinated chicken pieces and potatoes and stir well with the masala.
Step 5: When the chicken is almost cooked and the gravy becomes thick remove the lid and cook uncovered till done. Garnish with curry leaves and serve hot.
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