Ingredients: grams Chicken - cut into medium sized pieces, cup Curd (Dahi / Yogurt), teaspoon Turmeric powder (Haldi), teaspoon Sunflower Oil, teaspoon Mustard seeds, Curry leaves, Onion - roughly chopped, inch Ginger - grated, to 7 cloves Garlic - finely chopped, - as per taste, grams Instant Oats (Oatmeal) - Masala one, tablespoon Whole Black Peppercorns, teaspoon Coriander (Dhania) Seeds, inch Cinnamon Stick (Dalchini), teaspoon Fennel seeds (Saunf), Dry Red Chillies, Non Vegeterian diet
Instructions: To prepare the Kerala Chicken Curry, in a mixing bowl, marinate the chicken with curd, turmeric powder and salt for about 2 hours.To make the masala for the Kerala Chicken curry Heat a skillet on medium low flame and dry roast the peppercorns, coriander seeds, cinnamon stick, fennel seeds and dried red chilies. This will take about 4-5 minutes. Once the aroma of the spices begins to waft in the air, turn off the flame and allow it to cool down. Transfer to a mixer jar and grind to a corse powder. Heat oil in kadai/wok, add mustard seeds. When it splutters, add onion and curry leaves. Sauté.When onions are lightly brown, add ginger, garlic, and sauté for a minute.Add chicken, half of the freshly ground masala, 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. 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.Serve Kerala Chicken Curry along with Kerala Style Appam Recipe (Without Yeast) and a side of Seer Fish Fry Recipe for a lip smacking Sunday lunch.