Kerala Chicken Curry Recipe

• 1 kg Chicken
• 1½ tsp Chili Powder
• ¼ tsp Turmeric Powder
• 3 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Pepper Powder
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• ½ tsp Aniseed
• 6 Cardamoms (grounded)
• Salt (to taste)
• 2 tsp Coriander Leaves
• Few Curry Leaves
• 2 tbsp Oil
• 2 Onions (chopped)
• 3 Green Chilies (chopped)
• 1 Tomato (chopped)
• 2 cups hot Water

• Slice chicken into bite-size pieces.
• Mix chicken with red chili powder, turmeric powder, coriander powder, pepper powder, garam masala, and cardamom powder. Rub well to blend the pieces equally with the spices. Keep aside for 30 minutes.
• Heat oil in a pan and fry ginger-garlic paste until golden brown.
• Add in onions, green chilies, coriander leaves, and curry leaves. Stir and cook until the onions turn light brown.
• Stir in tomato and stir until it turns tender.
• Add aniseed and mix.
• Add chicken and hot water.
• Flavor with salt and cook until the curry thickens.
• Serve hot.