Kerala Chicken Curry

Instructions

1. Prepare the chicken
   Clean the chicken pieces thoroughly and pat them dry with paper towels. Toss them with 1/2 teaspoon turmeric powder and a pinch of salt. Set aside for 10 minutes.
2. Make the tempering
   Heat coconut oil in a large, deep pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves and sauté for 30 seconds until fragrant.
3. Cook the aromatics
   Add sliced onions to the pan and sauté until they turn golden brown, about 8-10 minutes. Add minced garlic, grated ginger, and green chilies. Sauté for another 2 minutes until fragrant.
4. Add the spices
   Add the Kerala curry powder, remaining turmeric powder, and chopped tomatoes. Cook until the tomatoes soften and oil starts to separate, about 5-6 minutes.
5. Cook the chicken
   Add the marinated chicken pieces to the pan and stir well to coat them with the spice mixture. Cook for 5 minutes on medium-high heat, stirring occasionally, until the chicken starts to brown slightly.
6. Add coconut milk
   Pour in the coconut milk and 1/2 cup of water. Stir well and bring to a gentle simmer. Reduce heat to low, cover, and cook for 20-25 minutes until the chicken is tender and cooked through.
7. Finish the curry
   Uncover, add the garam masala, and adjust salt to taste. Increase heat to medium and simmer for 5 more minutes until the gravy thickens to your desired consistency.
8. Serve
   Garnish with fresh coriander leaves and serve hot with steamed rice, appam (rice pancakes), or parotta (layered flatbread) for an authentic Kerala meal experience.