Name: Kerala Chicken Curry Recipe
Total time: 125 min
Yield: 6
Cuisine: Kerala

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Ann ittoop shares her mother's recipe, a family easter staple. 

How to make Kerala Chicken Curry Recipe

Crawler

Kerala

<p>Ann ittoop shares her mother's recipe, a family easter staple. </p>

Bone in,  skin on chicken thighs,  skin and most of the fat removed

Yellow baby new potatoes,  halved

Well shaken and stirred coconut milk

White Vinegar

Fennel seeds

Green cardamom pods

Whole cloves

Cinnamon ,  broken in 1/2

Medium size white onion,  thinly sliced

Small serrano chiles,  stems removed and chiles halved lengthwise

Garlic Cloves,  Minced

Fresh ginger,  peeled and minced

Ground coriander

Kashmiri red chili powder,  plus more for garnish

Ground turmeric,  plus more for garnish

Fresh curry leaves

Virgin Coconut Oil

Shallots,  thinly sliced

Brown mustard seeds

Fresh curry leaves,  plus more for garnish

Dried red chiles,  broken in 1/2 crosswise

Prepare the chicken:separate meatiest side of each chicken thigh from bone, and then cut each meaty piece of chicken in half. Leave whatever meat is left on bone as is. Transfer all chicken pieces to a large dutch oven.

step 1

Prepare the meat masala blend:place fennel seeds, cardamom pods, whole cloves, and broken cinnamon stick in a small skillet. Cook over medium, stirring often, just until fragrant, about 1 minute. Remove from heat. Cool completely, about 15 minutes. Transfer to a spice grinder. Process until a slightly coarse powder forms, about 40 seconds.

step 2

Prepare the marinade:add onion, serrano chiles, garlic, ginger, coriander, kashmiri red chili powder, turmeric, curry leaves, and 2 tablespoons of the meat masala blend to chicken pieces in dutch oven; toss together until evenly coated. Cover and chill at least 30 minutes or up to 12 hours.

step 3

Remove dutch oven from refrigerator. If you marinated chicken more than 4 hours, let stand at room temperature 1 hour. Scatter potatoes around chicken mixture in dutch oven; pour cup water on top. Place dutch oven over low heat. Cook, covered, until potatoes and chicken are tender, about 40 minutes, stirring every 10 minutes. During this time, moisture should naturally release from chicken mixture and cooking juices should rise up sides of dutch oven, partially covering chicken mixture. Stir in coconut milk and vinegar. Bring to a gentle simmer over low. Cook, stirring occasionally, until chicken easily pulls away from the bone and flavors meld, about 10 minutes. Remove from heat.

step 4

During final 5 minutes cook time for chicken mixture, prepare the tempering ingredients:heat coconut oil in a medium skillet over medium until hot and fragrant. Add shallots; cook, stirring often, until light golden brown, 4 to 5 minutes. Stir in mustard seeds, curry leaves, and dried red chiles. Cook, stirring constantly, until mustard seeds pop, 10 to 30 seconds. Remove from heat, and stir in remaining meat masala blend.

step 5

Stir about cup chicken curry liquid from dutch oven into tempering ingredients in skillet to gather all the spices. Stir mixture back into chicken curry in dutch oven. Season with salt to taste. Sprinkle a pinch of turmeric and kashmiri red chili powder on top for color. Garnish with curry leaves.

step 6

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