Kerala-style dry-roasted chicken curry made with fresh onion, ginger, garlic, and Indian spices. Then it is double-fried in seasoned oil with mustard seeds, shallots, and curry leaves. The curry has an authentic aroma and taste.
Cuisine: Kerala
Course: Side dish
Prep Time: 15 minutes
Cook time: 20 min
Servs: 6-8
Ingredients for Dry-Roasted Chicken Curry
- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 2 onions, sliced
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 3 sprig curry leaves, stem removed
- 1 tomato, sliced
- 1 tablespoon coriander powder
- 1 tablespoon paprika powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon pepper powder
- 4 pounds (2 kg) of skinless, boneless chicken breast halves cut into cubes
- Salt as needed
Cooking Directions for Dry-Roasted Chicken Curry
- First, heat oil in a pan on a medium flame. Then add mustard seeds and cover with a lid. Allow the mustard seeds to pop. Immediately add onions, ginger, garlic, and curry leaves. Sauté until the onions are soft.
- Bring down the flame before adding the spices; the low fire will prevent all the spice powders from burning. Then add coriander powder, paprika, garam masala, turmeric powder, and paper powder. Soon combine all ingredients to prevent the spices from burning.
- Next, add chicken and salt. Soon after, mix everything well and cover it with a lid. Bring the flame high during this time and cook for ten minutes. After ten minutes, add tomato and mix everything well. Cover with a lid and cook for ten more minutes.
- After ten minutes, if you still have water in your chicken, keep the flame high and wait for the water to evaporate. Turn off the stove, and the chicken curry is ready to be served.
Tips
Add a teaspoon of chile powder if you want your chicken curry to be very spicy.
