This chicken curry was prepared lovingly by our very good family friend Deepa Chechy. Her husband, Rajesh anna, wanted his wife’s famous chicken curry to appear on Edible Garden so she made it and brought it over exactly as you see it in the picture above, in the same iron kadai used to make it in. I didn’t change a thing in the picture, not even the placement of the curry leaves. The Kerala chicken curry was steaming hot as I took pictures. So, huge thanks to Deepa chechy and Rajesh anna for this extra special dish and gesture 🙂 Note: Store-bought chicken masala (or meat masala) has been used in this recipe and it really makes the job simpler and tasty. You can make chicken masala at home too and I have left a note on how you can do that but if you get Eastern or Everest Chicken Masala or Meat Masala where you live, use it. Other Kerala chicken recipes on Edible Garden – layered chicken biryani, pepper chicken, Kerala chicken roast, chicken thoran. Note: If you want to make your own chicken masala powder, I have noted the main ingredients here. Dry roast the following and powder – 1 tbsp coriander seeds, 1/2 tsp cumin seeds, a few fenugreek seeds, 1 bay leaf, 2 cloves, 2 cloves of garlic, 1/2 tsp whole black pepper, small piece of cinnamon, some nutmeg powder, and curry leaves. Serve Kerala chicken curry hot with Kerala appam, chapatis, or rice. For Kerala chicken curry recipe in Malayalam, Hindi, Tamil, Telugu, Urdu, Kannada, etc please use the Google translate button in the sidebar.
