Indian

Kerala chicken churry

by:
June 20, 2022
0
0 Ratings
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 4-5
What You'll Need
Ingredients
  • 2 red onion, sliced very thin
  • 2.25 pounds boneless skinless chicken thighs, cut into cubes
  • 1 piece ginger
  • 6 cloves garlic
  • 1 teaspoon fennel seed
  • 1 teaspoon turmeric
  • 7 teaspoons kashmiri chili powder, divided (drop as low as 1.5 tsp, depending on heat)
  • 4 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 3 teaspoons chicken masala, divided
  • 1 teaspoon black pepper
  • 10 curry leaves
  • 1 tablespoon vinegar
  • 1 tablespoon salt
  • 2.5 tablespoons coconut oil, divided
  • 1 chopped tomato
Directions
  1. Make a paste with the ginger, garlic, and fennel seeds in a mortar and pestle.
  2. Add to a bowl with the chicken and all spices less 1 teaspoon each chicken masala and kashmiri chili powder. Add half a tablespoon coconut oil, vinegar, curry leaves, and chopped tomato. Marinate for at least 15m at room temperature or longer in the fridge.
  3. Sauté red onion in remaining 2tbsp coconut oil until very soft but not browned. Add reserved chicken masala and kashmiri chili powder. Cook for 30s or until fragrant
  4. Add chicken with all marinade and up to one cup water. Cover, reduce heat and simmer for 20m or until done
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