Kerala Village Style Chicken Curry is a spicy and aromatic recipe. The highlight of this typical recipe is its ground paste and preparation.
Back home my grandmother used to prepare this dish with the original ingredients and she grind whole spices with the help of arakallu/traditional grinding stone. After the grinding process, she makes this aromatic curry in a big clay pot/mannchatti in traditional wooden fire stove (viraku aduppu), that village style of preparation gives the curry a special aroma and texture. Those times I was always around with her and watching the whole process. When the curry is boiling in the pot, she fried some onions, chili and curry leaves in the coconut oil in an irumbu chatty (Traditional Iron pan) and poured over to the tempting chicken curry. That moment the old traditional kitchen filled with an awesome aroma and my mouth already flooded with water 🙂 knowing my grandma took a small amount of gravy in a coconut Shell Spoon (Chiratta Thavi) and blew of the steam with lot of care and poured in my little palm 🙂 then ask “mole uppum eriyum puliyum oke othonu nokkiye ? 😀 “ ( dear, please check all the flavours are correct ?) With feeling proud I tasted it graciously and give some immature comments with licking my palm again and again 😀 🙂 Hmmm I am really missed her and her recipes with love 🙁 Now days my mom and we granddaughters also follow her recipe with the help of modern equipment’s 😉 it also tastes good and enjoying with my grandma’s curry’s memories 🙂
This spicy and watery textured curry well goes with Kerala porotta or prata, appam, idiyappam, pathiri, puttu etc.. make a try and enjoy the typical yummy taste 🙂

Ingredients for Chicken Curry

Ingredients For Ground Paste.

Ingredients For Tempering Chicken Curry

Method For Kerala Village Style Chicken Curry

• In a blender (small Jar), place cinnamon stick, cardamom, Cloves and Fennel Seeds grind and make a crushed form.
• Add spice powders and 3 tablespoon water, grind and make a smooth paste form.
• Heat 2 tablespoon oil in a wide pan. Fry ginger, garlic, onion and curry leaves until light golden brown.
• Add ground paste and stir until its raw smell disappears.
• Add tomato, stir until soft.
• Add water for gravy (as per your taste) and salt to taste. Mix well and allow boiling.
• When its boil, add chicken pieces, make sure all pieces are well covered in the gravy.
• Close and cook until chicken done and the gravy thicken. Keep aside.
• In a frying pan, heat oil and pop mustard. Add shallots/small onion, green chili, and dry chili and curry leaves. Fry until golden brown. Pour over it to chicken curry, mix well.
• Keep chicken curry few hours to set, serve with porota, chappathi, appam, idiyappam, pathiri etc and enjoy 🙂

Notes and Tips

It is a spicy dish, adjust spices as per your taste.

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