- Yield: 4 people
- Prep Time: 60 minutes
- Cook Time: 15 minutes
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 :)
Ingredients
- Dry roasted Freshly ground spices
- Coriander seeds (Dhania) - 3 tsp
- Black pepper (Kali Mirch) - 10 nos
- Cinnamon (Dalchini) - 1 inch piece
- Green Cardamom (Hari Elaichi) - 5-6
- cloves - 3-4
- Fennel seeds (Saunf) - 1/2 tsp
- Cumin ( jeera) - 1/2 tsp
- kashmiri chillies - 3-4
- Chicken marination
- Chicken - 400 gms ( boneless or with bones)
- Ginger Garlic paste - 1/4 tsp
- Kashmiri red chilli powder - 1 tsp
- garam masala - 1 tsp
- Turmeric powder ( Haldi) - 1/4 tsp
- salt - 1/4 tsp
- For the Gravy
- Onion - 2 onions ( medium sized finely chopped)
- tomatoes - 2 small ( finely chopped)
- ginger garlic paste - 1/2 tsp
- curry leaves - 1 sprig
- coconut milk - 200 ml ( diluted with water if using thick milk)
- For tempering
- oil
- small onions ( sambar onions) - 4-5 ( chopped)
- red chillies - 2-3
- Curry Leaves - 10-15 leaves
Instructions
Marinate the chicken with all the ingredients mentioned for marination and keep aside for 15- 20 mins.
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)
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.
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.
This Kerala style chicken curry tastes amazing with Roti, Pratas or plain simple rice.
