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Main Course

Kerala Cuisine Chicken Curry

This homestyle chicken curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 6 servings

Chicken pieces approx 1 kg
1 cup Fresh grated coconut
2 nos Onion
1 tsp Turmeric powder
2 tsp Chilly powder
2 tsp Black peppercorns
1 nos Garlic pod
2 tsp Raw coriander powder
1 tsp Cumin seeds (Jeerakam)
Salt, to taste
3 - Ghee
Curry leaves A, a few

Preparation

Step 1
Heat 3 tsp of ghee in a pan.
Step 2
Add garlic and fry till slightly brown.
Step 3
Add cumin, peppercorns and fry for a few seconds.
Step 4
Add the coconut and fry for 5 - 7 minutes or till slightly golden.
Step 5
Add the turmeric, coriander and chilly powders and fry for a few more seconds.
Step 6
Cool and grind to a fine paste adding enough water.
Step 7
Heat remaining ghee in the pan.
Step 8
Add finely chopped onions and cook until golden brown.
Step 9
Add the chicken pieces, the ground paste and enough water and salt and cook till chicken is tender and the gravy is thick.
Step 10
Garnish with curry leaves.
Step 11
Serve while still hot with any type of rice dish or Indian bread.

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

Kerala Cuisine Chicken Curry

Ingredientsfor 6 servings

Chicken pieces approx 1 kg
1 cup Fresh grated coconut
2 nos Onion
1 tsp Turmeric powder
2 tsp Chilly powder
2 tsp Black peppercorns
1 nos Garlic pod
2 tsp Raw coriander powder
1 tsp Cumin seeds (Jeerakam)
Salt, to taste
3 - Ghee
Curry leaves A, a few

Preparation

Step 1
Heat 3 tsp of ghee in a pan.
Step 2
Add garlic and fry till slightly brown.
Step 3
Add cumin, peppercorns and fry for a few seconds.
Step 4
Add the coconut and fry for 5 - 7 minutes or till slightly golden.
Step 5
Add the turmeric, coriander and chilly powders and fry for a few more seconds.
Step 6
Cool and grind to a fine paste adding enough water.
Step 7
Heat remaining ghee in the pan.
Step 8
Add finely chopped onions and cook until golden brown.
Step 9
Add the chicken pieces, the ground paste and enough water and salt and cook till chicken is tender and the gravy is thick.
Step 10
Garnish with curry leaves.
Step 11
Serve while still hot with any type of rice dish or Indian bread.

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.