Chicken
Kerala Style Chicken
Kerala style chicken curry is an amazingly rich curry made with freshly ground roasted spices and coconut milk . It is perfectly balanced with subtle yet sharp flavours. Have made this numerous time now and is a family favourite. I serve them with roti or pratas however it goes well with steamed rice as well. It is traditionally prepared in coconut oil however any other oil works just fine. I made it using olive oil :)
- Prep
- 60 min
- Cook
- 15 min
- Serves
- 4 people
- Total
- 75 min
Ingredients
- Dry roasted Freshly ground spices
- 3 tspCoriander seeds (Dhania)
- 10 nosBlack pepper (Kali Mirch)
- 1 inch pieceCinnamon (Dalchini)
- 5-6Green Cardamom (Hari Elaichi)
- 3-4cloves
- 1/2 tspFennel seeds (Saunf)
- 1/2 tspCumin ( jeera)
- 3-4kashmiri chillies
- Chicken marination
- 400 gms ( boneless or with bones)Chicken
- 1/4 tspGinger Garlic paste
- 1 tspKashmiri red chilli powder
- 1 tspgaram masala
- 1/4 tspTurmeric powder ( Haldi)
- 1/4 tspsalt
- For the Gravy
- 2 onions ( medium sized finely chopped)Onion
- 2 small ( finely chopped)tomatoes
- 1/2 tspginger garlic paste
- 1 sprigcurry leaves
- 200 ml ( diluted with water if using thick milk)coconut milk
- For tempering
- oil
- 4-5 ( chopped)small onions ( sambar onions)
- 2-3red chillies
- 10-15 leavesCurry Leaves
Method
- Marinate the chicken
Marinate the chicken with all the ingredients mentioned for marination and keep aside for 15- 20 mins.
- Prepare the spice paste
Dry roast all the mentioned spices on a very low flame and keep aside until it cools down. Grind it into a fine paste with some water. ( not a very runny paste but should be thick)
- Cook the curry
In a pan heat oil , add curry leaves and onions and saute until they turn translucent. Add ginger garlic paste and saute until the raw taste is gone. Then add the chicken and cook for 2-3 mins. Then add the ground spice mix and cover and cook until the chicken is cooked well. ( Boneless chicken should cook faster compared to the one with bones) Add the tomatoes and mix well until they turn mushy. Add a little water around 1/4 cup ( not too much though). Add the coconut milk and add salt to adjust the seasoning. Cover and cook for 2-3 mins.
- Finish with the tempering
Take out the chicken in a serving bowl. In a separate tadka pan heat oil and add the onions and mix add the curry leaves and 1 red chilli and slightly roast and pour it over the the chicken and serve hot.
- Serve
This Kerala style chicken curry tastes amazing with Roti, Pratas or plain simple rice.
