Kerala Chicken Curry with Quinoa Wheat Roti

Chicken curry is something of which you would find a million variations of. Here are a few. I can assure you that each and every one of the recipes here have a different taste, The newest recipe I have here is great again and it paired well with Quinoa Wheat Roti I made

Chicken Drumsticks curry with Aubergine
Malai Chicken curry
Basic Chicken Curry
Green Coconut Chicken Dry
Konkani Chicken curry
Kerala Chicken Curry (Chicken in spicy coconut gravy)

Kerala Chicken Curry

Quinoa Wheat Roti

Ingredients for Roasting:

1. 1 Bay leaf
2. 1 tablespoon coriander seeds
3. 6-7 black pepper corn
4. 1 inch cinnamon stick
5. 3 cloves

Ingredients for Tempering:

1. 1 teaspoon oil
2. 1/2 teaspoon mustard seeds
3. few dried red chillies
4. few curry leaves

Ingredients for the curry:

1. 1 lb chicken breast or your fav cuts of chicken
2.  2 tablespoons oil
3. 1 medium large onion sliced
4. 1 heaped tea spoon ginger garlic paste
5. 1 cup coconut milk
6. 1/2 teaspoon turmeric
7. 1 teaspoon or less salt
8. 1 teaspoon chilli powder

Dry roast the ingredients for dry roasting and set aside to cool. Grind into powder

In a pressure cooker heat the oil and fry the onions till they start turning brown. Add the chicken pieces and fry them for 5 minutes. Add all the other ingredients and also the dry roasted powder stir well and close the cooker and cook for 3 whistles. 

In another pan heat 1 teaspoon oil and fry the ingredients for tempering. Open the cooker after the steam has escaped and add the tempering to the curry and simmer until you get the desired consistency to the gravy. Enjoy with rice or plain roti or quinoa roti

Ingredients for Quinoa Wheat Roti: 

1. 1/2 cup quinoa soaked in water overnight
2. 4 cups whole wheat flour
3. 1/2 teaspoon salt
4. oil for frying roti

Drain the Quinoa and add it to the flour and salt. Use about 11/2 cup water to get a firm dough. Apply oil to the palm of your hand and roll the dough with it and cover and set aside for 20 minutes. Dive the dough into 8-10 parts. Roll each ball on a floured surface about 6-8 inches in diameter. Heat a griddle and fry the roti 1-2 minutes on each side until dark spots start appearing. Apply some oil and fry for 30 more seconds and enjoy