Kerala chicken curry
Kerala chicken curry is loved by people for its flavours, aromas and texture. Delight your loved ones with Kerala chicken curry as you prepare this dish with step-by-step instructions. Kerala chicken curry is best for beginners, who want to learn basics of cooking. You can also find this Kerala chicken curry at all popular restaurants. Curated by parveen, this tasty Kerala chicken curry is no less than soul food. Whenever you are feeling low, this amazing Kerala chicken curry will lift up your spirits. This Kerala chicken curry tastes awesome due to its rich ingredients. Also this Kerala chicken curry can be prepared within minutes. Try Kerala chicken curry today and start a cooking revolution!
Ingredients (240 ml cup used)
- 1 tbsp. lemon juice (optional)
- ¼ to ½ tsp red chili powder(less spicy variety like kashmiri or byadgi)
- salt as needed
- ¼ tsp turmeric
- ½ tsp garam masala powder
- 1/8 tsp of pepper powder
- ½ kg of chicken (500 grams)
Spices to roast and grind with enough water
- 1 ½ tbsp. coriander seeds
- 1 inch cinnamon stick
- 4 cloves
- 2 cardamom pods
- ¼ tsp. pepper corn
- ¾ tsp. fennel seeds
- ¼ tsp cumin (optional)
- 2 to 4 red chilies or ¼ tsp red chili powder (less heat variety like kashmiri or byadgi)
- 1 ½ to 2 tbsp. Coconut oil
- ½ cup of sliced onions
- 1 tbsp. of ginger garlic paste
- ¾ cup of thin coconut milk
- 1 ½ tsp coconut oil
- 1 red chili (break and remove the seeds)
- 3 to 4 pearl onions sliced thinly
- 1 sprig of curry leaves
How to make the recipe
Marinate chicken with the marinating ingredients and set aside for at least 30 to 45 mins.
Dry roast all the spices mentioned under to roast. Once cool add water and grind to a smooth paste.
Making kerala chicken curry
Heat coconut oil in a pan, add onions and fry till they turn translucent.
Add ginger garlic paste and fry till the raw smell goes off.
Add chicken and fry on a high flame till it turns white in color, for about 2 to 3 mins.
Pour the grinded spice mix. Mix well. Cover and cook till the chicken is done. Keep stirring in between. I did not use additional water, the moisture in the chicken and grinded spice mix was enough to cook.
Pour the coconut milk. Mix well. When the coconut milk begins to bubble cover and simmer for 5 mins. Check salt and adjust as needed. Off the heat
Heat a pan with coconut oil and fry onions till they turn pink; add curry leaves and red chili. When the leaves turn crisp. Pour this over the kerala chicken curry.