Mariam Venattu’s Keralan Chicken Curry with Cassava

1 kg fresh or frozen cassava root

For the curry:

1½ teaspoons Kashmiri chili powder 

1 teaspoon lemon juice

½ teaspoon salt 

¼ teaspoon turmeric 

1 lb bone-in chicken pieces, skin removed

2 Tablespoons coconut oil 

10 – 15 fresh curry leaves 

2 teaspoons garlic paste

1 teaspoon ginger paste

2 medium onions, thinly sliced

2 medium tomatoes, chopped

1 batch Keralan Chicken Curry Masala 

½ – 1 cup water

1 cup coconut cream

For the Keralan Chicken Curry Masala:

2 teaspoons coriander seeds

1 teaspoon Kashmiri chili powder – or to taste

1 small stick True Sri Lankan Cinnamon

2-3 cloves 

½ teaspoon black peppercorns

½ teaspoon cumin seeds

¼ teaspoon turmeric 

Pinch fenugreek seeds (too much turns bitter)

Pinch freshly grated nutmeg (optional but adds warmth)

Salt – to taste

For the cassava:

1. Peel and cut the cassava root into 2 by 3-inch wedges, then place them in a large pot with enough water to cover and boil for 20 minute or until tender when pierced with a fork. Add ½ teaspoon of salt halfway through. Drain and set aside when done.

For the curry:

1. 1. Combine the chili powder, lemon juice, salt, and turmeric in a bowl, add the chicken pieces and rub the spices into them. Marinate in this dry rub for at least 30 minutes or up to 2 hours in the refrigerator.
   2. Heat the coconut oil in a kadai (wok) on medium heat. Add the curry leaves, then the garlic and ginger pastes and cook until fragrant—about 30 seconds—then add the onions and cook until deep brown (this gives the masala its rich flavor).
   3. Stir in chopped tomatoes and cook until soft and oil separates. Add all of the Keralan Chicken Curry Masala and cook and stir on low heat for 2 to 3 minutes.
   4. Add the marinated chicken, mix well to coat with masala. Cover and cook on medium heat until chicken releases its juices. Add ½ to 1 cup hot water if you want gravy. Simmer until chicken is fully cooked and the oil starts to separate. Once the chicken is cooked, add the coconut cream and heat through. 
   5. Enjoy with the boiled cassava (as we did ) or Avial, rice, or fried potatoes.

For the Keralan Chicken Curry Masala:

1. Roast these spices ahead when you want to make Mariam Venattu’s Keralan Chicken Curry with Cassava or while the chicken is marinating. 
2. Add the coriander, chili powder, cinnamon, cloves, pepper, cumin, turmeric, fenugreek, and nutmeg to a dry skillet on medium heat and toast for 1 to 2 minutes or until fragrant. 
3. Remove from heat, cool, then grind them to a fine powder in a spice grinder. Set aside until needed in the curry.

Thanks for trying this facesplacesandplates.com recipe.