Palakkadan Chicken curry

I was always wondering how my wife is able to prepare that delicious chicken curry, that I always wanted in the same mouth watering taste. I like kitchen adventures and yet I never tried to freeze a recipe of my one time favourite dish. That is the reason, I was never able to remake my hit chicken curry next time when my wife asks.

Hmm.... Recently my mother in-law visited us and stayed with us for quiet a long time. To my surprise, she makes the same delicious chicken curry that my wife always make.. Yes, Palakkadan chicken curry and it has got a recipe of cut to perfect shape.

Yes, I always do some adventures. So I have made some changes in the original perfect recipe to give it a killer punch of taste.

Friends... I am sure you will like Kerala Palakkadan chicken curry with variety of spices that gives a unique flavour and the delicious flavour of desi murgi. I wanted to share the secret recipe for all my friends here.. Try once, and you will never stop trying this again.

Ingredients

Desi Murgi (Local chicken)- 1Kg cut in to medium size pieces. (Broiler chicken is the second option but the original taste will come only with local chicken)
Chicken lever- 100g (This addition is my own invention to give the curry a killer punch)
Onion- 3 big ones finely chopped
Tomato- 4 medium sized, chopped
Ginger- 1inch pc mashed
Garlic- 10 cloves mashed
Turmeric powder- 1/2 tea spoon
Red chilli- 1 tea spoon full
Black pepper- 1 tea spoon
Coriander powder- 2 table spoon
Cumin powder- 1 tea spoon
Chicken masala- 1 tea spoon full (Everest chicken masala is better)
Lime- 1/2 pc cut juice
Coriander leaves- 3-4 stems chopped.
Salt- to taste
Oil- 3-4 spoons (Coconut oil/ Saffola/ Sunflower oil)
Mustard- 1 tea spoon
Curry leaves-  2 stems

Preparation

1. Wash and clean the chicken pieces and lever pieces. Marinate with lime juice, salt, turmeric, red chilli, pepper, coriander and cumin powder for 30 minutes.

2. Take a 5-6 litre size kadai or a big pressure cooker. Please ensure it is not too deep, you need a large base for good frying.Heat oil and add mustard when oil is hot. Add onions and fry till golden brown.
3. Add ginger and garlic paste. Fry for some time till a pleasing fragrance come to your nose..
4. Add tomatoes and fry them well. If required add oil and when the tomatoes are adequately fried, the oil will separate.
5. Add marinated chicken pieces and saute until the chicken pieces are slightly turning brown on all sides. This step is extremely important for its genuine taste. If you are cooking broiler chicken, take care not to break the pieces while sauteing hard.
6. When the chicken is slightly brown and you see the brown masalas separated in oil, add 250-300ml of water and cover the kadai.
7. When the water is boiled and steam is coming out steadily, simmer the stove and allow the chicken get sow cooked.
8. When the gravy becomes thicker, add chicken masala and saute. Check salt at this time and add if required.
9. Add fried curry leaves, coriander leaves to garnish.

Wow.. your great palakkadan chicken curry is ready and now you can enjoy it with chapati, appam, dosa or rice.