This is a spicy and flavorful dish which can be prepared easily with the normal masalas used for Kerala style non vegetarian cooking. It uses the kaanthari mulaku as the main ingredient , so you can judge the spice level with that very item. But it is not as scary as it sounds, the spiciness of the chilly will be disturbuted in the gravy as well as the chicken pieces and the ultimate result would be a real tasty treat which goes well with parathas, chappathy, puttu , pathiri, appam as well as our normal boiled rice. You can adjust the number of green chillies to bring the spice level to suit your tastebuds. Here I have given the recipe for an average spice level that can be tolerated by majority of non veggies , because chicken curry needs an optimum spice level , if it goes below that point the pieces would taste bland.
Serves 4
INGREDIENTS:
- Chicken pieces- 10 nos. (I used the thigh pieces with bones for this recipe)
- Potato- 1 medium sized chopped to big cubes
- Onion- 1 medium sized - sliced thin and long
- Tomato- 1 medium -sliced in chunks
- Green chilly- 5 (Ground to fine paste)
- Whole red chilly- 4
- Mustard seeds- 1 tablespoon
- Fennel seeds- 1/2 tablespoon
- Ginger -garlic paste- 2 tablespoons
- Turmeric powder- 1 tablespoon
- Red chilly powder- 2 tablespoons (I used Kashmiri red chilly powder to give the color. I did not want the flavor of red chilly powder to mask the spiciness and the unique flavor of green chillies)
- Coriander powder- 3 tablespoons
- Garam masala powder- 1 tablespoon
- Salt as needed
- Shallots/pearl onions/cheriya ulli- 3 chopped
- Curry leaves- 20
- Sliced coconut pieces- 1 tablespoon
How to Prepare:
Step 1: Heat oil and saute the onions till they turn transparent.Add the fennel seeds.
Step 3: Add the ginger garlic paste and saute till done.
Step 4: Add the green chilly paste and saute well.
Step 5: Add the masala powders and saute well.
Step 5: Add the chicken and potato pieces and mix it with all the masala powders . Add required amount of salt and stir well. Add 10 curry leaves.
Step 6: Add little water and mix well. Cover with lid and cook till gravy thickenes.
Step 7: In a small pan, heat coconut oil, splutter mustard seeds. Add the coconut slices and saute till it turns light brown. Add the sliced shallots and saute till it turns light brown. Add the remaining 10 curry leaves. Add the Chopped tomatoes and saute till it just gets heated and little mushy. Switch off flame.
Step 8: Add this seasoing to the cooked gravy and mix well. Bring to a boil and switch off flame. Let the chicken remain in the vessel for about 30 minutes , keep covered.
Step 9: Transfer to the serving dish and serve hot with rice/chappathy/parathas/pathiri/appam or puttu.
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