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Chicken Curry (Palakkad Style)

Chicken Curry (Palakkad Style) is a semi dry delicious chicken preparation pertaining to Palakkad region in Kerala. The spicy thick aromatic gravy is the specialty of the dish. Chicken Curry (Palakkad Style) is an easy to prepare dish that requires limited readily available ingredients. The dish goes well as a tasty side dish with almost anything. Chicken is nutritious rich in protein and other vital nutrients required for body. You can explore a well detailed chicken dish here that can be easily prepared at home.
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 2 people

Ingredients
  

  • 2lbs or 900 gm Chicken
  • 10 nos Shallots Kunjulli
  • Fenugreek seeds few, Uluva
  • 1 1/2 tsp Coriander powder
  • 5-6 nos Dry red chillies
  • 5 nos Whole pepper
  • 1 1/2 tsp Garam masala
  • Coriander leaves As reqd
  • 2 sprigs Curry leaves
  • 3 tbsp Oil
  • 1/2 tsp Turmeric powder
  • 1 no Big Onion cut length wise
  • Ginger a small piece
  • 4 cloves garlic
  • 2 nos Green chillies
  • Salt As reqd
  • 2 tbsp Coconut milk optional

Instructions
 

  • For preparing the delicious side dish, first cut the chicken into small pieces. First smear it with a pinch of turmeric powder and salt. Keep this aside.
  • In a frying pan, pour 1 tbsp of oil and heat the pan. Once it gets heated up, put the small onions and red chillies.
  • As they turn light brown in color keep it aside.
  • Then pour 1 tbsp oil and saute the coriander powder, pepper, garam masala, turmeric powder, salt and saute well. As the color changes, take it off the heat.
  • Grind this mixture well along with the small onions and red chillies kept aside earlier. Marinate this mixture in the chicken for 30 minutes(the longer u keep the better the spices will get into the chicken).
  • Now in the pan fry the big onion. When it turns golden brown, add the grated ginger , crushed garlic and saute well for 5 minutes. Then take it off.
  • Now cook the marinated chicken in a pressure cooker. As it boils, add the fried onion, ginger and garlic to the curry.
  • Do not pour much water into the gravy. Let it cool for few minutes.
  • Once cooked, garnish with coriander leaves and curry leaves on top.
  • Let the gravy get thicker. Increase or decrease the level of spices, oil and salt according to your taste buds. If u feel its too spicy, just add 2 tbsp of coconut milk at last. Serve Chicken Curry Palakkad Style hot with rice or Roti. Enjoy !!!!

Notes

You can visit this link Chicken Pepper Fry. You can also visit this link Kerala Chicken Biriyani.
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