Step-by-Step Instructions

1. 1.Prepare Vegetables

   Peel 4-5 small onions and slice them. Peel 5-6 green chilies and slice them. Chop 2 small tomatoes into small pieces. Peel a 2-inch piece of ginger and about 10-12 cloves of garlic.

2. 2.Grate Coconut

   Break open one coconut and grate half of it into a fine texture.

3. 3.Roast Spices and Coconut

   Place a pan on a wood-fired stove. Add 2-3 tablespoons of coconut oil. Once hot, add 1 small piece of cinnamon stick, 2-3 cardamom pods, 1 star anise, 1 teaspoon of black peppercorns, and 1 teaspoon of fennel seeds. Sauté for about 30 seconds until fragrant. Add the grated coconut and roast, stirring continuously, until it turns light golden brown, approximately 5-7 minutes. Then, add 2 tablespoons of chili powder, 1 tablespoon of coriander powder, and 1/2 teaspoon of turmeric powder. Mix well and roast for another 2-3 minutes until the raw smell of the powders disappears and the mixture turns a rich brown color. Transfer the roasted mixture to a plate.

4. 4.Grind Roasted Mixture

   Transfer the roasted coconut and spice mixture to a traditional grinding stone. Add a little water and grind it into a smooth, thick paste. Transfer the paste to a bowl.

5. 5.Crush Ginger and Garlic

   On the same grinding stone, crush the peeled ginger and garlic until it forms a coarse paste. Transfer the crushed ginger-garlic to a separate bowl.

6. 6.Sauté Aromatics

   Place a clay pot on the wood-fired stove. Add 2-3 tablespoons of coconut oil. Once hot, add 1 teaspoon of fennel seeds. When they splutter, add the sliced onions. Sauté until the onions turn translucent, about 3-5 minutes. Add the crushed ginger-garlic, sliced green chilies, and curry leaves. Sauté for another 2-3 minutes until fragrant.

7. 7.Add Tomatoes and Salt

   Add the chopped tomatoes and salt to taste. Mix well and cook, stirring occasionally, until the tomatoes soften and blend into the mixture, approximately 3-4 minutes.

8. 8.Incorporate Coconut Paste and Water

   Add the ground coconut paste to the pot. Mix thoroughly with the sautéed vegetables. Add about 1 cup of water (rinse the grinding stone with water to get all the remaining paste) and mix well to form a gravy. Add more water if needed to achieve desired consistency. Bring the gravy to a boil, stirring occasionally.

9. 9.Cook the Chicken

   Once the gravy is boiling, add the fresh chicken pieces to the pot. Stir gently to ensure all chicken pieces are coated with the gravy. Cover the pot with a lid and let it cook over medium heat for 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.

10. 10.Serve

    Once the chicken is cooked and the gravy has thickened to your liking, remove the pot from the fire. Serve the hot Kerala Chicken Curry in a serving bowl. Garnish with fresh curry leaves if desired. Enjoy with rice, appam, or chapati.