Kerala Chicken Curry

INGREDIENTS

       Marinade

• 2 lb Chicken (try with skin half a chicken so you get all types of pieces)
• 1/2 medium size Red Onion, diced
• 1 tbsp. chopped Ginger
• 4 Green Chillies, sliced lengthwise
• 1 Curry Leaves
• 3 tbsp. Coriander Powder
• 1 tbsp. Chilly Powder
• 1 tsp Turmeric Powder
• 2 tbsp. Vegetable Oil

      
       Finishing Ingredients

• 1 Cup Water
• 1 Can or 2 Cups of Coconut Milk
• 1 tsp Garam Masala
• 1 tsp Salt (or salt to taste)
• 1/2 Red Onion, sliced thin
• 2 tbsp. Vegetable Oil
• 2 Potatoes

METHOD

1. Fry the sliced onion in 2 tbsp. of oil until dark brown and set aside.
2. Microwave or cook potatoes well and cut into inch cubes and set aside.
3. Cut the chicken into 2 or 3 inch chunks
4. Wash and drain the chicken for 5 minutes.
5. Transfer chicken to a large cooking pan
6. Add all the marinade ingredients and mix well
7. Let the marinade sit for 30 minutes, at room temperature
8. Add water in chicken, cover and and cook on medium heat for 30 minutes
9. Add salt and gently stir slowly for a few seconds
10. Add cooked potato (proceed to next step immediately)
11. Add coconut milk gently stir a bit and cook for not more than 5 minutes
12. Sprinkle the fried onions on top, turn off the stove and cover the pan.
13. Let sit for 5 minutes and the Chicken Curry is ready to serve.