Amma’s Kerala Chicken Curry
Amma’s Kerala Chicken Curry
Yield: 4-5
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
The chicken curry to my heart - my Amma's
Ingredients
- Chicken – 1 – 1-1/2 lbs. – cubed
- Carrots – 1 cup – diced
- Potatoes – 1 cup – diced
- White onion – 1 medium – sliced
- Tomato – 1 large – diced
- Curry leaves – 8-10 leaves
- Ginger – garlic paste – 1 tbsp.
- Whole red chilies – 1-2
- Ghee – 1 tbsp.
- Chicken broth – 1 cup
Spices:
- Coriander powder – 2 tsp.
- Kashmiri chili powder – 1 tsp.
- Garam masala – 1 tsp.
- Turmeric powder – 1/4 tsp.
- Salt – 1 tsp.
Instructions
- Gather all the ingredients together
- Heat ghee in a pot and add onion, curry leaves, and red chilies. Heat till golden brown – brown. Pro tip: browner the onions, tastier the dish.
- Add tomatoes and cook until they’re soft
- Once the tomatoes start to sweat, add the spices and fry for about 2-3 minutes until the smell disappears
- Add the chicken, carrots, and potatoes to the pot and mix well. Cook for 3-4 minutes.
- Add chicken broth once the chicken is cooked and close the pan. Let it simmer for about 7-10 minutes on low flame.
- Once the smell of the spices and veggies comes through, turn off the heat and serve with rotis or rice.
Gather all ingredients together and dice the chicken and veggies
Start with heating up ghee and once hot; adding the sliced onions, red chilies and curry leaves; fry till brown – golden brown. Tip: The browner the onions, the tastier the curry
Add tomatoes and cook till they get soft
Once the tomatoes start to sweat, add all the spices and fry till the smell goes away – about a minute or 2
Add the carrots and potatoes along with the chicken. Reduce heat and cook for about 3-4 minutes. Add chicken broth, close lid and let it cook
Add chicken broth, close lid and let it cook. This should be simmering for about 7-10 minutes in low
The final product smells like absolute heaven. Can be served with rotis, pooris, bread, and rice.
