Calicut Chicken Curry

Calicut Chicken Curry

Calicut style chicken curry with coconut milk.
Prep Time: 15 minutes
Cooking Time: 60 minutes
Serves: 4 to 5
Recipe adapted from: Pachakam
Ingredients:

1. Chicken,cut into medium pieces- 450 to 500 gms
2. Kashmiri chili powder – 1.5 to 2 tbsp( see notes)
3. Coriander powder – 2 tbsp
4. Ginger,finely chopped- 2 tsp
5. Garlic,finely chopped- 4 tsp
6. Curry leaves- 2 to 3 sprigs
7. Onion,finely chopped- 1.5 cups
8. Tomato,finely chopped- 1 cup
9. Black pepper powder- 1/2 tsp
10. Thick coconut milk- 1 cup
11. Salt- to taste
12. Coconut oil- as required
13. Water- as required
14. Garam masala- 1/4 tsp

For tempering:

1. Mustard seeds – 1/4 tsp
2. Dry red chilies – 1 or 2
3. Shallots ,sliced- 8 to 10
4. Coconut ,sliced- 2 tbsp
5. Curry leaves- 1 or 2 sprigs
6. Coconut oil- as required

Instructions:

Dry roast the kashmiri chili powder and coriander powder over medium low flame,stirring continuously until the color turns slightly darker.Transfer onto a plate and set aside.

Heat oil in a pan,add ginger,garlic,curryleaves and onion.Saute until onion turns golden brown.

Now reduce the flame to low and add the roasted chili and coriander powder,tomato and black pepper powder.Cook until tomato turns mushy. 

Next add the chicken and salt to taste.Mix well until combined. 

Add sufficient quantity of water,cover and cook until chicken turns tender.Next add the thick coconut milk and mix well. 

Bring this to just under a boil.For tempering,heat oil in a pan,add mustard seeds,let it splutter,add dry red chilies,shallots,coconut slices and curry leaves.Saute until shallots turns golden brown.

Add this to the curry along with garam masala, mix gently and switch off the stove.Serve with rice /appam/pathiri . 

NOTES

• Adjust the amount of kashmiri chili powder and black pepper powder according to your taste.