Kerala Chicken Curry (With Soy Sauce!)

I love Chinese food, and my parents used to take me out for Chinese even when growing up in Kerala. One of my favourite Chinese ingredient is SOY SAUCE... So I even use them in Kerala Dishes. This is a chicken curry that I have tweaked to make it Indo-Chinese. It got all the taste of a Kerala Chicken Curry, but with a twist!!...

Ingredients

Marinate:

Chicken pieces - 1 kg with/without bones

Red Chili Powder - 1 tbsp

Turmeric Powder - 1/2 tsp

Crushed Black Pepper - 1/2 tsp

Salt- to taste

For gravy:

Oil - 2 tbsp

Mustard Seeds - 1 tsp

Onion - 3-4 sliced

Green Chilies - 4 slit in the middle

Ginger - 1 tbsp chopped

Garlic - 2 large cloves chopped

Curry Leaves - 1 stalk

Dried red chili - 2 whole

Garam Masala - 2 tsp

Dark Soy Sauce - 2 tbsp

Coriander Powder - 2 tbsp

Tomato - 1 large chopped

Method:

Marinate the chicken with the marinate ingredients and let it sit for at least 30 mins in room temperature

In a deep pan heat the oil and when it is hot put the mustard seeds and let it sputter. Then add the dried red chilies and curry leaves.

Do not let the chili and curry leaves burn - as they tend to, very quickly - now add the onions, fresh chilies, ginger and garlic.

Once the ingredients have cooked and has a slight golden colour, put the coriander powder and fry until the raw smell of the powder has gone. (Be careful - as coriander can burn very quickly and if it is not cooked it can give a bad taste to the curry)

When the coriander powder has cooked, add the garam masala and then make a well in the middle of the mixture and pour in the soy sauce. Let it bubble away and leave a thick paste like consistency. 

Now mix all of the ingredients together. Add the tomatoes.

Add the chicken to this mixture and mix well. Then pour 1 cup of water and let it simmer until the chicken is cooked.

Check the seasoning. CHICKEN CURRY IS READY.

Serve with Rice or any Indian Breads..(Also can be eaten with English Bread  Loaf)