Kerala Chicken Curry
Tasty chicken curry with thick coconut milk gravy. The spicy flavor is captivating.
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.
Notes
You can visit this link Easy Chicken Roast. You can also visit this link Varutharacha Chicken Curry.
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