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Main Course

Yummy Kerala Chicken Curry

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.

30 min total|Prep 30 min|Cook 20 min|3 servings|hard

Ingredientsfor 3 servings

1 kg Chicken
4 - Shallots (Kunjulli)
2 nos Onion
1 nos Tomato large
1 cup Coconut — grated
1 tsp Aniseeds (Perinjeerakam)
4 tsp Chilly powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1 nos Green chilly
Ginger garlic paste - 1 tsp
Coriander leaves A small bunch
1 sprig Curry leaves
Oil, to taste
Salt, to taste

Preparation

Step 1
Cut and clean the chicken. Set aside to dry.
Step 2
Heat a little coconut oil in a pan.
Step 3
Add coconut, aniseeds and shallots and fry until brown.
Step 4
Turn off the heat and add the coriander powder and Stir everything together thoroughly.
Step 5
Once cool, grind to a smooth paste.
Step 6
Heat a little oil in another pan or cooker.
Step 7
Fry the onions and once they turn light pink, add the ginger-garlic paste and fry for a few minutes.
Step 8
Add the chilly powder, garam masala and the turmeric powder.
Step 9
Add the tomato pieces and fry for a few minutes on low heat.
Step 10
To this gravy, add the ground masala and Stir everything together thoroughly.
Step 11
Add the chicken pieces and Stir everything together thoroughly and cook until done.
Step 12
Once done, add coriander & curry leaves.
Step 13
Goes well with rice or chappathis.This recipe can be replaced with mutton or beef.

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

Yummy Kerala Chicken Curry

30 min total|Prep 30 min|Cook 20 min|3 servings|hard

Ingredientsfor 3 servings

1 kg Chicken
4 - Shallots (Kunjulli)
2 nos Onion
1 nos Tomato large
1 cup Coconut — grated
1 tsp Aniseeds (Perinjeerakam)
4 tsp Chilly powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1 nos Green chilly
Ginger garlic paste - 1 tsp
Coriander leaves A small bunch
1 sprig Curry leaves
Oil, to taste
Salt, to taste

Preparation

Step 1
Cut and clean the chicken. Set aside to dry.
Step 2
Heat a little coconut oil in a pan.
Step 3
Add coconut, aniseeds and shallots and fry until brown.
Step 4
Turn off the heat and add the coriander powder and Stir everything together thoroughly.
Step 5
Once cool, grind to a smooth paste.
Step 6
Heat a little oil in another pan or cooker.
Step 7
Fry the onions and once they turn light pink, add the ginger-garlic paste and fry for a few minutes.
Step 8
Add the chilly powder, garam masala and the turmeric powder.
Step 9
Add the tomato pieces and fry for a few minutes on low heat.
Step 10
To this gravy, add the ground masala and Stir everything together thoroughly.
Step 11
Add the chicken pieces and Stir everything together thoroughly and cook until done.
Step 12
Once done, add coriander & curry leaves.
Step 13
Goes well with rice or chappathis.This recipe can be replaced with mutton or beef.

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.