Kerala Chicken Curry

Chicken
Non-Veg
Non-veg curry
Side dish for Roti
Side dish for Idli, Dosa
Lunch
Dinner
Kerala Special
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Today’s recipe is a simply exquisite dish, kerala chicken curry. The fresh cardamom flavor and the brilliant red gravy color absolutely tickles your tastebuds. Its one of my family favorite recipe and tastes excellent with kerala parotta. Try this traditional & easy recipe..!

Ingredients

To marinate:

Chicken pieces - ½ kg

Turmeric pwd - a pinch

Red chilly pwd - 1 tsp

Lemon juice - few drops

Curry leaves chopped - 1 tbsp

To make Paste:

Cumin seeds - ½ tsp

Fennel seeds - 1 tsp

Garlic pods -4

Red chilly - 1

Pepper - ½ tsp

Coriander seeds - 1 tbsp

Cinnamon - 1

Cloves - 4

Cardamom - 2

Grated ginger - 1 tsp

To make Curry:

Coconut oil - 2 tbsp

Cumin seeds - ½ tsp

Sliced onion - 1 cup

Tomato slices - 1 cup

Green chilly - 1 (optional)

Turmeric pwd - ¼ tsp

Red chilly pwd - ¼ tsp

Grated coconut - ½ cup

Salt to taste

Instructions

1.

Wash and slice the chicken to bite-sized pieces

2.

Marinate the chicken with turmeric pwd, kashmiri red chilly pwd, lemon juice, salt and curry leaves

3.

Heat a fry pan

4.

Add cumin seeds, fennel, garlic, red chilly, pepper, coriander seeds, cinnamon, cloves, cardamom and grated ginger

5.

Once roasted for a minute, turn off the flame

6.

Allow to cool and grind to fine paste by adding enough water

7.

Heat coconut oil in the frypan

8.

Add cumin seeds, wait to splutter

9.

Add curry leaves and onions

10.

Saute the sliced onions till transculent

11.

Saute the tomato slices and green chilly

12.

Add the ground masala ( step 6)

13.

Mix well and allow to cook for 4 to 5 mins in medium flame

14.

When the masala thickens add turmeric pwd and kashmiri red chilly pwd

15.

Add marinated chicken and stir along with the masala

16.

Add ½ cup of water and stir well

17.

Taste and adjust salt and seasonings

18.

Cook the chicken covered in low medium flame

19.

Take care the masala doesn’t stick to the bottom of the frypan

20.

After 5 mins, turn the flame to low and cook covered until the chicken is cooked tender

21.

Add the grated coconut to blender, add little water and grind it to fine paste

22.

Add the finely ground coconut paste and combine

23.

Keep the flame in simmer and cook the chicken curry for 5 mins

24.

Now you can see the masala starts oozing out of the oil

25.

That’s it kerala Chicken curry is ready

26.

Transfer to serving bowl and garnish with fresh coriander leaves

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