Kerala chicken curry is a delicious and aromatic dish from the South Indian state of Kerala. It is known for its rich flavors, creamy coconut-based gravy, and a perfect balance of spices. Here is a recipe for Kerala chicken curry:
Prep Time: 20 minutes
Cook Time: 40 minutes
Ready Time: 1 hour
Ingredients:
- 500 grams chicken, cut into pieces
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 sprig curry leaves
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit lengthwise
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup thick coconut milk
- Fresh coriander leaves, chopped (for garnish)
For the Spice Paste:
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 tablespoon whole black peppercorns
- 4-5 cloves
- 2-inch cinnamon stick
- 4-5 dried red chilies
- 1/2 cup grated coconut
Instructions:
- Dry roast the fennel seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and dried red chilies in a pan over medium heat for a few minutes until fragrant. Allow the spices to cool.
- In a grinder or blender, grind the roasted spices along with grated coconut to a fine paste by adding a little water. Set aside.
- Heat coconut oil in a large pan or kadai over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chilies to the pan. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and curry leaves to the pan. Cook until the tomatoes become soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well to coat the onions and spices evenly.
- Add the chicken pieces to the pan and cook for a few minutes until they are sealed and start to brown slightly.
- Pour the ground spice paste into the pan and mix well with the chicken and spices. Ensure that the chicken is well coated with the spice mixture.
- Reduce the heat to low and cover the pan. Let the chicken cook in the spice mixture for about 20-25 minutes, or until it is cooked through and tender. Stir occasionally to prevent sticking.
- Once the chicken is cooked, add the garam masala and mix well. Cook for another 2-3 minutes to let the flavors meld together.
- Pour the thick coconut milk into the pan and stir well. Simmer for a few more minutes until the curry is heated through.
- Remove the pan from heat and garnish the Kerala chicken curry with freshly chopped coriander leaves.
- Serve the Kerala chicken curry hot with steamed rice, appam, paratha, or any Indian bread of your choice.
Note: Cooking times may vary depending on the size and type of chicken pieces. Adjust the cooking time accordingly to ensure that the chicken is fully cooked and tender.
This recipe serves approximately 4 people. Feel free to adjust the quantity of ingredients based on your requirements. Enjoy the authentic and flavorful Kerala chicken curry!
