Kerala Style Kudampuli Chicken Curry
Kerala Style Kudampuli Chicken Curry
Ingredients
- • 500 g Chicken (bone-in, cut into pieces)
- • 2 tbsp Coconut Oil
- • 150 g Onions (2 medium, finely sliced)
- • 1.5 tbsp Ginger-Garlic Paste
- • 2-3 Green Chilies (slit)
- • 1 sprig Curry Leaves
- • 0.5 tsp Turmeric Powder
- • 1.5 tbsp Kashmiri Chili Powder
- • 2 tbsp Coriander Powder
- • 1 tsp Garam Masala
- • 1 tsp Black Pepper Powder
- • 3-4 pieces Kudampuli (Gamboge, soaked in 50 ml warm water for 15 mins)
- • 100 g Tomatoes (1 medium, chopped)
- • 200 ml Water
- • Salt to taste
Cooking Steps
Clean and wash chicken pieces. Marinate with 0.5 tsp turmeric powder, 1 tsp chili powder, 1 tsp salt, and 1 tbsp ginger-garlic paste for 15 minutes.
Soak kudampuli in 50 ml warm water.
Heat coconut oil in a pressure cooker or heavy-bottomed pot. Add sliced onions and sauté until golden brown.
Add remaining ginger-garlic paste, green chilies, and curry leaves. Sauté for 2-3 minutes until fragrant.
Add chopped tomatoes and cook until soft and mushy.
Reduce heat, add turmeric powder, remaining chili powder, coriander powder, garam masala, and black pepper powder. Sauté for 1-2 minutes until aromatic, ensuring spices don't burn.
Add the marinated chicken pieces and mix well with the spices. Sauté for 5-7 minutes until the chicken changes color.
Add the soaked kudampuli along with its water, and 200 ml of fresh water. Add salt to taste.
If using a pressure cooker, close the lid and cook for 2-3 whistles (approx. 10-12 minutes). If using a pot, cover and simmer for 20-25 minutes until chicken is tender and gravy thickens. If needed, add a splash more water during simmering.
Release pressure naturally or manually. Serve hot.