Chicken Curry from the Indian State of Kerala Recipe

Chicken- 2 Lbs. (wash & cut into pieces)

Fresh green peas or green and red bellpepper- 1/4 cup

Carrot- 1 (cut into thin strips)

Small baby potatoes- 7 boiled and peeled

Onions- 2 (chopped)

Grated ginger- 1 1/2 inch piece

Garlic- 6 cloves (chopped)

Green chilies- 3

Coconut milk- 1 1/2 cups

- Spices -

Cinnamon- 1 piece

Bay leaves- 2

Cloves- 2

Black peppercorns- 1 tsp.

Turmeric powder- 1/2 tsp.

Garam masala powder- 1/4 tsp.

Mustard seeds- 1/2 tsp.

Ghee- 2 tablespoons

Oil- 2 tablespoons

A bunch of curry leaves

Salt to taste

DIRECTIONS:

1. Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste.

2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves.

3. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt.

4. Cover the pan and cook for 5 minutes.

5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.