Kerala Chicken Curry has a delectable taste and aroma from the spices and curry leaves. The addition of coconut oil and the curry leaves along with the kerala spices brings out the flavors of this dish.
To prepare the Kerala Chicken Curry, get prepared with all the ingredients and marinate chicken with yoghurt, turmeric powder and salt for about 2 hours.
Dry roast the spices for the masala mixture over medium heat for a few minutes till crackling and fragrant. Grind to a powder when cool.
Heat oil in kadai/wok, add mustard seeds. When it splutters, add onion and curry leaves. Sauté.
When onions are lightly brown, add ginger and garlic, and sauté for a minute.
Add chicken, half of the ground masala mixture, and salt. Mix them, add 1/2 cup of water, cover with a lid, simmer and cook till the chicken is almost done, for about 15 to 20 minutes at least. Keep sautéing occasionally to avoid charring.
Once the chicken is cooked, add the oats and add 1-1/2 cups of more water and cook the chicken until the curry thickens a little (about 5 minutes).
Lastly, add the reserved half of the ground masala and give it a nice stir.
Keep it covered for 5 to 10 minutes before serving, to help the flavours combine well.
This dish really goes well with Whole Wheat Lachha Parathas, Steamed Rice or Tawa Parathas.