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Main Course

Chicken Curry For Breakfast

A traditional Kerala curry where chicken simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 4 servings

1/2 Of Chicken — cut into small pieces and cleaned
500 g Curd
1 cup Coconut milk
1 - Water
2 nos Onion — chopped
Ginger garlic paste - 5 - 6 tsp
1 tsp Chilly powder
1 tsp Pepper powder
3 - Green chillies
4 nos Potato — cut into small cube pieces
Coriander leaves A little
2 tbsp Oil
Mustard seeds A little
Salt, to taste

Preparation

Step 1
Marinate the cleaned chicken pieces with ginger-garlic paste and set aside for 30 minutes.
Step 2
Make a paste with the green chillies.
Step 3
Mix together the curd, green chilly paste, pepper powder, chilly powder,coriander leaves and salt and apply this paste on the chicken pieces. Set aside for one hour.
Step 4
Heat the oil in a pressure cooker.
Step 5
Let the mustard seeds crackle.
Step 6
Add the sliced onions and fry till slightly brown.
Step 7
Add the chicken to this along with the diced potatoes and enough water to stay slightly above the chicken and Stir everything together thoroughly.
Step 8
Close the pressure cooker and cook for half an hour.
Step 9
Open the pressure cooker and add the coconut milk and Stir everything together thoroughly.
Step 10
Cook again for 15 minutes.
Step 11
Tips: 1)In place of pressure cooker, deep pan can also be used.
Step 12
Goes well with chappathis, idli, dosa etc.
Step 13
This curry does not require the addition of turmeric powder.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Chicken Curry For Breakfast

Ingredientsfor 4 servings

1/2 Of Chicken — cut into small pieces and cleaned
500 g Curd
1 cup Coconut milk
1 - Water
2 nos Onion — chopped
Ginger garlic paste - 5 - 6 tsp
1 tsp Chilly powder
1 tsp Pepper powder
3 - Green chillies
4 nos Potato — cut into small cube pieces
Coriander leaves A little
2 tbsp Oil
Mustard seeds A little
Salt, to taste

Preparation

Step 1
Marinate the cleaned chicken pieces with ginger-garlic paste and set aside for 30 minutes.
Step 2
Make a paste with the green chillies.
Step 3
Mix together the curd, green chilly paste, pepper powder, chilly powder,coriander leaves and salt and apply this paste on the chicken pieces. Set aside for one hour.
Step 4
Heat the oil in a pressure cooker.
Step 5
Let the mustard seeds crackle.
Step 6
Add the sliced onions and fry till slightly brown.
Step 7
Add the chicken to this along with the diced potatoes and enough water to stay slightly above the chicken and Stir everything together thoroughly.
Step 8
Close the pressure cooker and cook for half an hour.
Step 9
Open the pressure cooker and add the coconut milk and Stir everything together thoroughly.
Step 10
Cook again for 15 minutes.
Step 11
Tips: 1)In place of pressure cooker, deep pan can also be used.
Step 12
Goes well with chappathis, idli, dosa etc.
Step 13
This curry does not require the addition of turmeric powder.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.