Kerala Chicken Curry

Ingredients

• Chicken drumstick

  Broilers or fryers, meat only, raw

  1000g

• Red Onion

  Freshdirect

  150g

• Ginger root

  Raw

  2 tbsp or 12g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Garlic

  Raw

  1 tbsp or 9g

• Salt

  Table

  1 tsp or 6g

• Chili powder

  Spices

  1 ½ tbsp or 11g

• Turmeric

  Spices, ground

  ⅓ tsp or 0.7g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Fennel seed

  Spices

  ½ tbsp, whole or 3g

• Cinnamon Sticks

  Canela - Don Enrique

  3g

• Spices Ground Coriander

  Compliments

  6 tsp or 24g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  2 pod or 0.4g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Star Anise

  Morton & Bassett Spices

  1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

Directions

1. Wash chicken water. Then wash it again in salt water
2. Remove skin from chicken
3. If the chicken piece is large, chop it up into smaller pieces
4. Rub salt and half of the chili powder and turmeric into the chicken.
5. OPTIONAL: Leave in fridge overnight to marinate if possible
6. Add olive oil to a pan on the stove at medium-high heat
7. Add the chopped onions once hot. Saute until onions begin to dry (soften). Approx 2 minutes
8. Add the minced ginger and garlic and saute until the onions, garlic, and ginger begin to brown. Approx 2 minutes
9. Lower heat to low. Add coriander powder to the pan and saute for 2 minutes. Stir in with the added veggies.
10. Add all the spices (chili powder, turmeric, pepper, fennel seed, cinnamon, cardamom, cloves, and star anise) to the pan to toast them in the pan for about 3 to 5 minutes. Add extra oil if needed. Do not burn spices.
11. Turn the heat to medium high. Add 1/4 cup water to prevent burning and create a liquid mixture. Cook for 2 minutes and mix the spices to create a paste.
12. Once the paste looks a little dry, add another 1/4 cup water
13. OPTIONAL: Add tomato if desired
14. Add the chicken to the pan. Mix it well with the mixture in the pan. Saute for a maximum 5 minutes while stirring frequently. Use medium high heat. Add 1/2 cup water to prevent drying
15. Once the water is boiling, ensure that there is just enough water to submerge the chicken halfway. Add enough water to reach this level
16. Adjust spices if needed
17. Cook the mixture at medium-high heat for about 5 minutes. Stir occasionally to ensure no burning and even cooking.
18. Close the lid at medium for about 5 minutes.
19. Check the internal temperature of the chicken. Once it has reached 75 degrees C, keep cooking for another 5 minutes.
20. Turn off the stove, but leave the chicken on the stove for another 10 minutes. Taste the chicken. Ready to serve.