Name: Kerala Chicken Curry Easy
Prep time: 40 min
Total time: 40 min
Ingredients: 1 kg Chicken; 2 nos Onion (chopped, small); 1/2 cup Small onion (cut into halves, Kunjulli); 3 nos Green chillies (slit); 1/2 cup Grated coconut; 1 no Tomato (chopped, big); 1 piece Ginger; 8 nos Garlic cloves; 1 1/2 tsp Chilly powder; 2 tsp Coriander powder; 1/2 tsp Turmeric powder; 1/2 tsp Black pepper powder; 1 tsp Chicken masala; Salt (As reqd); Cinnamon (a small piece, Karugapatta); 4 cloves Cloves (Grambu); 3 nos Cardamom (Elakka); 1 tsp Fennel seeds (Perinjeerakam)

Kerala Chicken Curry Easy

Tasty chicken curry with thick coconut milk gravy. The spicy flavor is captivating.

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Prep Time 40 mins

Total Time 40 mins

Cuisine Kerala

Servings people

Ingredients

1 kg Chicken
2 nos Onion chopped, small
1/2 cup Small onion cut into halves, Kunjulli
3 nos Green chillies slit
1/2 cup Grated coconut
1 no Tomato chopped, big
1 piece Ginger
8 nos Garlic cloves
1 1/2 tsp Chilly powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Black pepper powder
1 tsp Chicken masala
Salt As reqd

Fry and grind to a powder the following:

Cinnamon a small piece, Karugapatta
4 cloves Cloves Grambu
3 nos Cardamom Elakka
1 tsp Fennel seeds Perinjeerakam

Instructions

Cut chicken into small pieces.
Grind together ginger and garlic into a coarse form.
Extract 1 cup of coconut milk from the grated coconut and keep aside.
Heat oil in an non stick pan or kadai.
Add onions and saute in a low flame.
Cover and stir occasionally.
When it turns to golden brown, add green chillies and saute.
Add ground ginger and garlic and saute well.
Heat chilly and coriander powder together in another pan.
Add it to the kadai followed by turmeric, pepper powder and previously roasted spices powder.
Pour 1 tsp of oil into the pan.
Add chicken masala and saute for 2 minutes.
Add tomato and curry leaves.
When tomato becomes tender, add chicken and saute, until its color changes.
Add salt and half the coconut milk with little water(not too thick).
Cover and cook on a low flame.
When gravy thickens, add the remaining coconut milk and remove from fire.
Heat oil in a small pan.
Splutter mustard seeds.
Fry chopped small onions and a few curry leaves.
Pour it into the curry for garnishing and to enhance the taste and flavor.
:-Serve Kerala Chicken Curry hot.

Tried this recipe?Let us know how it was!

Response (8)

s

sajitha April 24, 2006

I tried, my husband and child enjoyed very much

Reply
k

kavya December 4, 2011

I tried.. very gud…

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a

ani August 4, 2008

Thnx.I tried.Excellent.Vowww.send more recipies sreekala

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a

ash January 28, 2008

SIMPLY SUPERB….!!!!!!!!! This was the first time I did a chicken curry and it came out so well tht I cudn`t really believe I did it… :)sure i would be trying this again.Thanx a lot for this wonderful recipe and keep posting.

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Load more replies (4)
a

akr January 17, 2007

Thanks for sharing this excellent dish… tried this and it turned to be excellent . In fact i tried almost all the high rated kerala chicken dishes mentioned in this site(curry/gravy) and this one turned out to be the winner . exactly the same taste of my sisters chicken dish .

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J

John February 11, 2007

Thank you for helping me to make my first chicken curry ,and it turned out great!!!Keep up the good work.

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r

rajasree arun October 31, 2006

it was really excellent. expecting more.thank you

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A

Aby December 17, 2005

Sreekala – You are the woman!, good recipe. This was my first attempt
to prepare a chicken gravy and it turned out to be THE BEST.

Thanks very much.

Aby.

Reply

Kerala Chicken Curry Easy