Kerala Chicken Curry
Kerala Chicken Curry is a flavorful dish prepared with chicken, coconut milk, and spices, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into medium pieces) | 1 | Kilogram |
| Coconut Oil (for cooking) | 4 | Tbsp |
| Onion (sliced) | 3 | Count |
| Tomato (chopped) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 5 | Clove |
| Green Chili (slit) | 3 | Count |
| Curry Leaves (fresh) | 2 | Bunch |
| Coriander Powder (for spice) | 2 | Tbsp |
| Turmeric Powder (for color) | 1 | Tsp |
| Red Chili Powder (for heat) | 1 | Tsp |
| Garam Masala (for aroma) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Coconut Milk (thick) | 400 | Milliliters |
| Water (for cooking) | 250 | Milliliters |
| Salt (or to taste) | 1 | Tsp |
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add sliced onions and sauté until golden brown.
- Add grated ginger, minced garlic, and slit green chilies. Sauté for 2 minutes.
- Add chopped tomatoes and cook until they soften.
- Stir in coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 2 minutes.
- Add chicken pieces and mix well with the spices. Cook for 5 minutes.
- Pour in water and salt. Cover and simmer for 20 minutes.
- Add coconut milk and curry leaves. Simmer for another 10 minutes.
- Sprinkle freshly ground black pepper and adjust salt if needed. Stir well.
- Serve hot with rice or bread.
Prep
- Thaw chicken if frozen
Kitchen equipment
Coconut OilCurry Leaves