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Chicken Marination

Chicken                      – 750 g, cut into small pieces
Garlic                         – 5 cloves
Coriander powder      – 2 tbsp
Red chili powder        – 2 tbsp
Turmeric powder        – 1 tsp
Fennel seed                 – 1 tsp
Lime juice / vinegar    – 1 tsp


For the gravy

Tomato                         – 2, big sized (or 3 medium sized), sliced, use red ripened tomatoes for this curry
Chili powder                – half tsp, for a reddish color only
Shallots                        – 2 tsp, chopped, for tempering
Coriander leaves
Curry leaves



  • Make a fine paste of all those ingredients given under chicken marination in a grinder. Marinate the chicken pieces with this marinade and set aside.
  • Now heat a non stick vessel and add oil. When hot, add the thinly sliced tomatoes to it and saute for a while. Close the lid and let it cook well until mushy or oil separates ( it means the oil must float on the top of the gravy) . When done, add chili powder ,salt and give a fine mix. Transfer it to a plate.
  • Now to the same vessel, add the marinated chicken and let it cook in a medium flame (no need of adding water and oil). When chicken is 90% done, add the prepared tomato gravy and mix well. Let it cook again for 10 minutes or until oil separates.
  • Check for salt and add chopped coriander leaves.
  • Heat oil in a pan, saute chopped shallots until golden and then add curry leaves to it. Pour this tempering over the prepared curry.
  • Delicious, quick, no onion tomato curry ready.
  • Serve along with dosa, puri, roti, or any Indian bread.