Usha Upchar » Kerala chicken curry

Kerala chicken curry

Recipe Categories: Non-Vegetarian Curries or Side Dishes

Posted by Usha on September 26th, 2016

Preparation Time : 30 min Marination Time : 30 min Cooking Time : 30 min Serves : 4

Kerala chicken curry is a delicious chicken curry to enjoy as a side dish for roti or rice. Chicken curry is prepared wide variety, depending on the region and the culture of the people. Kerala chicken curry is a traditional chicken curry, adding spices fried in coconut oil and coconut milk makes truly special and delicious. An easy to make recipe with simple ingredients.

Ingredients:

Chicken – 750 gm

Onion – 2 no’s chopped roughly

Ginger garlic paste – 1 tbs

Curry leaves – 1 or 2 spring

Coconut milk – 2 cup

Oil – 2 tbs (preferably coconut oil)

Salt to taste

To fry –

Kashmir chilies – 5 to 6 no’s

Coriander – 2 tbs

Cumin – 1/2 tsp

Fennugreek – 1/2 tsp

Pepper – 1/4 tsp

Clove – 4 – 5 no’s

Cinnamon – 1 small stick

Cardamom – 2 no’s

To marinade –

Turmeric – 1/4 tsp

Chilly powder – 1 tsp

Pepper powder – 1/2 tsp

Coconut oil – 1 tsp

Salt

Method:

Rinse chicken in water for 2 to 3 times, drain the water in it completely. Add chicken pieces in a bowl add turmeric, chili powder, pepper powder, salt and a tsp of coconut oil, toss it well and keep aside 30 min.

Heat a pan , when it is hot add ingredients to fry,

Fry until it turns to light brown in color. (take care not to over roast the ingredients as it spoils the taste of the dish) remove from the flame and allow it to cool at room temperature. When it is ready transfer it to a mixer jar, make a powder without adding water to it, when all the ingredients gets powdered then add enough water to blend, blend it to a fine and smooth paste and keep ready.

Prepare coconut milk and keep all the ingredients handy to start, (To prepare coconut milk please click on the link – https://ushaupchar.in/coconutmilk-recipe-i-to-make-or-to-prepare-coconut-milk/)

Heat a pan by adding coconut oil in it, when it is hot add onion fry until it turns to translucent, then add ginger garlic paste, fry until raw smell evaporates from it.

Add marinated chicken into it, fry until the water gets absorbed completely . ( it take 8 to 10 min)

Add blended paste into it, fry for 2 min, add 1 cup of water and cook until done, cover the lid to cook, (cook it for 10 to 15 min in a medium flame and add water to your choice of consistency)

Once the chicken is done, add coconut milk, combine, stir. Bring it to boil for 5 min in a high flame. Switch off the flame, rest it for 5 to 6 min before you serve