Kuttanadan chicken curry

While I was deciding what  to make  for  dinner my first thoughts were making something like creamy and thick coconut base curry . I was planning to make it during Ramadan itself  since we always had chicken and beef and  something I'm  not proud of. I  would rather have veggies but as during the month no one would like vegetarian   it would be easier to finish it off with a yummy curry  rather than make something that I am not sure my family  would eat. After creamy curry was ready Aj messaged me that he would be late as he had a wedding to attend ..it's a usual thing.  Last minute reminders.

I do make chicken curry occasionally, which is either a mullagu curry or a thin  coconut based.  We had porotas and this curry was a perfect match . While the rainy season is on its way and some parts it's almost here such curries are so welcomed to my folks.

MARINATION:

1 kg Chicken

1 tablespoon Kashmiri Chilli Powder

1 teaspoon Turmeric Powder

2 teaspoon Garam Masala Powder

Salt to taste

2 tablespoon Ginger Garlic Paste

FOR GRAVY:

1/4 cup Coconut Oil

1 teaspoon Mustard Seeds

Curry leaves a handful

2 Onions  chopped finely

2 to 3 slit Green Chillies

2 tablespoon Ginger Garlic Paste -

4 Tomatoes large chopped finely

2 tablespoon Kashmiri Chilli Powder

2 tablespoon Coriander Powder

1 teaspoon Cumin Powder

1 tablespoon Garam Masala Powder

2 teaspoon Black Pepper Powder

Salt to taste

2 cups Thick coconut milk 

Instructions

Take chicken in a bowl, add all ingredients for marination to it and mix well. Leave aside for 30 mins.

Now heat oil in a pot. Add in mustard and curry leaves.

Add in onions and cook till golden brown.

Add chilies and ginger garlic paste and mix well. Saute for 2 mins.

Now add in spice powders,salt and mix well.

Add chicken and coat well in spices.

Add in tomatoes and cook that till it is mushy.

Cover and cook the chicken for 25 to 30 mins.

Now add in coconut milk and mix well.Cover and simmer till oil floats on top.

Serve with rice.