Kerala Chicken Curry Made Easy Wish This 7 Step Guide

Kerala Chicken Curry is a rich and aromatic South Indian dish featuring tender chicken simmered in a luscious coconut milk-based sauce. Infused with a blend of spices such as turmeric, coriander, and garam masala, and seasoned with mustard seeds, fennel seeds, and curry leaves, this curry offers a harmonious balance of heat, sweetness, and depth. The use of coconut oil adds a distinctive flavor, making it a comforting and flavorful meal that's perfect with steamed rice, appam, or paratha.

Here's a flavorful recipe for Kerala Chicken Curry, a traditional South Indian dish known for its aromatic spices and rich coconut flavor:

1. Ingredients

For the Marinade:

- 1 lb (450g) chicken, cut into pieces

- 1/2 tsp turmeric powder

- 1/2 tsp red chili powder

- 1/2 tsp black pepper powder

- Salt to taste

For the Curry:

- 2 tbsp coconut oil (or vegetable oil)

- 1 large onion, finely sliced

- 1-2 green chilies, slit lengthwise (adjust to taste)

- 1 tbsp ginger-garlic paste

- 2 medium tomatoes, chopped

- 1 cup coconut milk

- 1 cup water

- 1 tbsp coriander powder

- 1/2 tsp turmeric powder

- 1 tsp garam masala

- 1/2 tsp fennel seeds

- 1 tsp mustard seeds

- 8-10 curry leaves

- Fresh cilantro for garnish

2. Instructions

Step 1- Marinate the Chicken:

- In a bowl, mix the chicken pieces with turmeric powder, red chili powder, black pepper powder, and salt. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Step 2- Cook the Base:

- Heat coconut oil in a large pan or Dutch oven over medium heat.

- Add the mustard seeds and fennel seeds. When they start to splutter, add the sliced onions and green chilies.

- Saut until the onions are golden brown.

Step 3- Add Aromatics:

- Add the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.

- Stir in the chopped tomatoes and cook until they break down and become soft.

Step 4- Cook the Chicken:

- Add the marinated chicken pieces to the pan. Stir well to coat the chicken with the onion-tomato mixture.

- Cook for about 5 minutes, allowing the chicken to brown slightly.

Step 5- Add Spices:

- Add coriander powder, turmeric powder, and garam masala. Stir to mix the spices evenly with the chicken.

- Pour in the water and bring it to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Step 6- Finish the Curry:

- Add the coconut milk and curry leaves. Stir well and cook for an additional 5-10 minutes, allowing the curry to thicken slightly and the flavors to meld together.