This favorite, stunning, vibrant chicken curry recipe was taught to me by my Amma/mom. Again this traditional authentic curry is recipe of my grandma, so this is my home style cooking. Here all kinds of food recipes presented in an easy, step by step process so that you can cook an authentic meal in your kitchen, following my website. Each post also adds a little background about the history of the recipe. I love cooking from my childhood, so my grandma taught me how to make the authentic traditional recipes of her. I simply love her style of cooking. My mom and aunties still following her cooking style. This chicken curry is one of my favorite curry from my childhood. So lets see the detailed recipe with step by step cooking pictures follows.
Coconut oil and coconut milk imparts the country flavor to this curry along with potatoes and fresh curry leaves. This is one of the best chicken curry which has perfected over the years and making this always reminds me of my grandma. This gravy is mild spicy and goes great with rice, appam, idiyappam, chapati, dosa, parotta, pulao and pathiri. A very flavorful and thick curry.
Tips- Coconut oil is must to get the authentic taste. It tastes the best with chicken with skin or chicken with fat. My grandma and amma used to make this curry with country chicken, here I have used broiler one. If you have country chicken you can use that too. If using country chicken, cook chicken in pressure cooker and add it to the curry. Here I have used less spicy light green big green chilies, (thondan mulaku/sambar mulaku) If you want you can substitute it with normal green chilies. Fresh coconut milk enhance the taste of the recipe.
How to Make Kerala Special Chicken Potato Curry Recipe- Grandma Style Chicken Potato Curry
Heat a pan with 2 tbsp oil, add roughly chopped garlic and ginger. Saute until it turn slightly brown in color.
Add slice onions and saute until it turns slightly brown.
Keep the flame low and add kashmiri chilly powder, chilly powder, coriander powder and turmeric powder. Saute until raw smell fully goes on.
Add tomatoes and saute until it turns soft and mushy. Off the flame and allow it to cool.
After cooling add onion masala into a mixer jar and ground it to a fine paste. Don't need to add water, if the masala is too dry pour little thin coconut milk.
Heat the same pan with remaining oil, add mustard seeds and allow it to splutter. Then add dry red chilies and curry leaves, saute for a couple of seconds. After that add whole spices like bay leafs, cardamom, cloves, cinnamon stick and star anise. Stir and saute until nice aroma arrives.
Add washed and cleaned chicken pieces, potatoes and green chilies. Saute for 2-3 minutes in medium flame.
Add ground masala paste and add salt to taste. Mix well until masala combined with the chicken pieces.
Pour thin coconut milk and mix well. Allow it to boil, then cover the pot with a tight lid and cook for 15 minutes in medium flame.
Keep the flame on low and add thick coconut milk. Mix gently and adjust salt, drizzle coconut oil on top and add curry leaves. Off the flame and serve warm along with rice or any indian bread of your choice.
Enjoy!! Happy cooking and stay healthy.