Ingredients: 400 grams Chicken – cut into medium sized pieces,1/2 cup Curd (Dahi / Yogurt),1 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,10 Curry leaves,1 Onion – roughly chopped,1 inch Ginger – grated,6 to 7 cloves Garlic – finely chopped,Salt – as per taste,40 grams Instant Oats (Oatmeal) – Masala one,1 tablespoon Whole Black Peppercorns,1 teaspoon Coriander (Dhania) Seeds,1 inch Cinnamon Stick (Dalchini),1 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies

Time in minutes: 70 Servings: 4 Course: Lunch Diet: Non Vegeterian

Instructions: To prepare the Kerala Chicken Curry, in a mixing bowl, marinate the chicken with curd, turmeric powder and salt for about 2 hours.To make the masala for the Kerala Chicken curry Heat a skillet on medium low flame and dry roast the peppercorns, coriander seeds, cinnamon stick, fennel seeds and dried red chilies. This will take about 4-5 minutes. Once the aroma of the spices begins to waft in the air, turn off the flame and allow it to cool down. Transfer to a mixer jar and grind to a corse powder. Heat oil in kadai/wok, add mustard seeds. When it splutters, add onion and curry leaves. Sauté.When onions are lightly brown, add ginger, garlic, and sauté for a minute.Add chicken, half of the freshly ground masala, and salt. Mix them, add 1/2 cup of water, cover with a lid, simmer and cook till the chicken is almost done, for about 15 to 20 minutes at least.Keep sautéing occasionally. Once the chicken is cooked, add the oats and add 1-1/2 cups of more water and cook the chicken until the curry thickens a little (about 5 minutes).Lastly, add the reserved half of the ground masala and give it a nice stir.Keep it covered for 5 to 10 minutes before serving, to help the flavours combine well.Serve Kerala Chicken Curry along with Kerala Style Appam Recipe (Without Yeast) and a side of Seer Fish Fry Recipe for a lip smacking Sunday lunch.