Palakkad Chicken Curry – Kerala Style

Step 1: Prepare Masala Powder

Add cumin seeds, fennel seeds, and black pepper (1/2 tbsp each) to a grinder and grind into a fine powder. Set aside.

Step 2: Marinate Chicken

Take 500 gms of chicken pieces, add salt as needed and 1/2 tspn of turmeric powder. Mix well to coat the chicken evenly and set aside.

Step 3: Sauté Whole Spices and Onions

Heat 2 tbsp of oil in a pan. Once hot, add 2 inches of cinnamon sticks, 3 cloves, 3 cardamoms, 2 sprigs of curry leaves, and 2 chopped green chillies. Sauté for a few seconds. Then add 2 chopped large onions and sauté for 2 minutes until they are translucent.

Step 4: Add Shallots and Ginger Garlic Paste

Once the large onions are translucent, add 100 gms of chopped shallots and sauté until they become soft and translucent. Then add 1 tbsp of ginger garlic paste and sauté until its raw smell disappears.

Step 5: Add Dry Spices

Add the freshly ground masala powder (from Step 1), 1 tbsp garam masala, 1 tbsp red chilli powder, and 1 tbsp coriander powder to the pan. Sauté for 1 minute to cook the spices.

Step 6: Cook Tomatoes

Add 2 chopped tomatoes to the pan. Sauté well until the tomatoes are completely cooked and mashed into the spice mixture.

Step 7: Add Marinated Chicken

Add the marinated chicken pieces to the pan. Mix thoroughly with the spice and tomato mixture, ensuring all chicken pieces are well coated.

Step 8: Simmer the Curry

Add enough water to achieve your desired gravy consistency. Cover the pan with a lid and cook for about 5 to 10 minutes, or until the chicken is tender and cooked through.

Step 9: Garnish and Serve

Once the chicken curry is cooked, remove the lid and garnish with freshly chopped coriander leaves. Serve hot with rice or bread.

• Ensure onions are sautéed until translucent for a good gravy base.

• Cook the ginger-garlic paste until its raw smell disappears to enhance flavor.

• Chicken is a complete protein food that helps maintain a healthy body weight.

• For a richer and creamier curry, add 1/2 cup of coconut milk towards the end of cooking.

• Adjust the amount of green chillies and red chilli powder to suit your spice preference.