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Hello, my lovelies!!!! I am baaaaaack!!!! Ok, I do need to apologize for the extremely long hiatus...and no, I am not going to make any exc...

Thursday, June 21, 2012

Traditional Kerala chicken curry [Trissur style]!

Off late, I have been afflicted with a's called home sickness..:(. Symptoms are laziness, boredom, mood swings, sleepless nights, and the tendency to get a bear hug. I know, I know, I just came back from  vacation, but hey, I'm only human, right? I have feelings too. I so badly wanna see A. In this day and age, thanks to technology and a certain Mr. Steve Jobs, we have been able to see each other and talk regularly. Then comes the issue of the time difference. By the time I get home, he's fast asleep, miles away in Dubai. Oh well, enough already. I decided to buck up and do a bit of cooking to cheer myself up. Browsing through the net, I came across, run by Maya and Akhila, and thought that the curry looked pretty interesting. So, I decided to give it a try and am sure glad I did! So Maya and Akhila, this one's for you guys!

  • Chicken - 900 gms (almost 1 kilo)
  • Onions- 2 medium, thinly sliced
  • Ginger garlic paste- 1 teaspoon
  • Green chillies- 3 slit through the middle
  • Turmeric powder- 1/2 teaspoon
  • Red Chilly powder- 1 teaspoon
  • Coriander powder- 1 teaspoon
  • Black pepper powder- 1/2 teaspoon
  • Garam masala powder (All spice powder) - 1/2 teaspoon
  • Tomatoes - 1 medium or 2 small, chopped in cubes
  • 1/2 cup thick coconut milk
  • Shallots for garnish
  • Salt- As required
  • Curry leaves- garnish
  • Oil - 1 1/2 tablespoons

  • Marinate the chicken pieces with 1/2 teaspoon red chilly powder, pinch of turmeric powder and 1/2 teaspoon black pepper powder. Keep this aside for at least 1/2 an hour.
  • Heat oil in a sauce pan. Once the oil is sufficiently hot, add the finely sliced onions and saute till they turn golden. Add a little salt at this stage.
  • Add the green chilies and ginger garlic paste and saute till you get a nice aroma. 
  • Now add the remaining turmeric and chilly powders followed by the coriander powder and fry for a minute.
  • Now add the tomatoes and saute till they get mashed completely. If you want, you can add 2 tablespoons of water at this stage. Chicken releases water when it gets cooked. Check salt levels at this stage.
  • Add the chicken pieces, cover and cook on a low to medium flame for about 30 minutes or till the chicken is done.
  • Once the chicken is done, add the thick coconut milk and lower the flame. After one boil, switch off the flame.
  • In a  separate frying pan, heat oil, and fry chopped shallots(4-5) and curry leaves till the shallots turn brown.
  • Pour this over the gravy and close the pan immediately.
Superb chicken curry is ready. Here are the pics...

I tried to rotate the pics, but for some reason, it did not work :(. They're taken straight from the pan, for a more authentic feel. So, what do you think? Check it out n let me know, k?

Sending this over to "The Master Chef Contest" hosted by Rekha. Wish me luck! (

God bless!


  1. very delicious,I too make this often..Yummy yum!!
    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

  2. awesome..looks too good and delicious..

  3. Delicious chicken curry,loved it when I saw this at Maya's space,now seems I have to try this Trissur style curry.


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