Kerala Chicken Curry

Chicken - 1 kg
Shallots(Kunjulli) - 4 - 5 nos
Onion - 2 nos
Tomato(large) - 1 no
Grated coconut - 1 cup
Aniseeds(Perinjeerakam) - 1 tsp
Chilly powder - 4 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Green chilly - 1 no
Ginger-garlic paste - 1 tsp
Coriander leaves - A small bunch
Curry leaves - 1 sprig
Oil - As reqd
Salt - As reqd


1)Cut and clean the chicken. Keep aside to dry.
2)Heat a little coconut oil in a pan.
3)Add coconut, aniseeds and shallots and fry until brown.
4)Turn off the heat and add the coriander powder and mix well.
5)Once cool, grind to a smooth paste.
6)Heat a little oil in another pan or cooker.
7)Fry the onions and once they turn light pink, add the ginger-garlic paste and fry for a few minutes.
8)Add the chilly powder, garam masala and the turmeric powder.
9)Add the tomato pieces and fry for a few minutes on low flame.
10)To this gravy, add the ground masala and mix well.
11)Add the chicken pieces and mix well and cook until done.
12)Once done, add coriander & curry leaves.
:- Serve with rice or chappathis.This recipe can be replaced with mutton or beef.