KERALA STYLE CHICKEN CURRY

Ingredients (makes 1 large/2 medium servings)

Ingredients (466 KCal with 45 g of protein - serves 2)

200 g Skinless chicken thighs/ chicken breast

1 no Sliced onion or sliced shallots - 6-7 no

1 no Sliced tomato

2-3 Slit green chilli

2 tsp Ginger garlic paste

1.5 tsp Coconut oil

1 tsp Chilli powder

1 pinch Turmeric powder

1 tsp Black pepper powder

1 tsp Coriander powder

Salt to taste

Pinch of sugar

1/2 cup water

1 tbsp coconut milk

Chopped coriander leaves for garnish

Method

Mix everything together in a Kadhai except the coconut milk and coriander leaves.
Cook on a medium flame for 10-15 minutes.
Remove the chicken pieces and brown them on both sides on a non stick pan (without any oil) on high heat.
Add that back into the gravy and cook it on a high flame until the gravy thickens - for about 4-5 mins.
Reduce the flame, add the coconut milk, coriander leaves, mix, season with salt and sugar if necessary and take it off heat. Serve HOT! ❤️