Kerala Chicken Curry

This recipe Kerala chicken curry was adapted from the old Indian recipes cookbook.

Curry is a variety of Indian dishes that use a complex combination of spices and herbs. Usually curry including ground turmeric, cumin, coriander, ginger, chilies.

Kerala chicken curry is an Indian dish. It is chicken stewed in an onion- and curry-based sauce. You can cook this dish with pre-made curry powder.

Heat the oil in a large pan and gently fry the shallots till crisps but not burnt. Remove and set aside. Fry the curry leaves for 2 minutes and set aside. Fry the white onion gently until translucent and then add garlic, ginger, turmeric, garam masala, chili, mustard seeds, coriander seeds, cloves and peppercorns.

Fry the mixture till fragrant (about 2 minutes) then adds the chicken. Stir briefly then pour the chicken stock and coconut milk into the pan. Simmer gently, stirring from time to time for 20 minutes until chicken is cooked through. Season with salt and pepper.

Serve Kerala chicken curry with the fried shallots and curry leaves scattered over the top of the dish.

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Kerala Chicken Curry

Kerala Chicken Curry
  • Author: Hoohla
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Category: Dinner
  • Cuisine: Indian
Scale

Ingredients

  • 2 shallots, finely sliced
  • 16 curry leaves
  • 1 white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 thumb-size ginger, peeled and finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 red chili peppers, deseeded and finely chopped
  • 1 teaspoon mustard seeds, crushed/pounded
  • 1 teaspoon coriander seed, crushed/pounded
  • 4 cloves, crushed/pounded
  • 1 teaspoon peppercorns, crushed/pounded
  • 4 chicken breasts, skinned and cut into chunks
  • 1/2 cup chicken broth/stock
  • 1/2 cup thick coconut milk
  • salt and pepper to taste
  • 6 tablespoon cooking oil

Instructions

  • Heat the oil in a large pan and gently fry the shallots till crisps but not burnt. Remove and set aside.
  • Fry the curry leaves for 2 minutes and set aside.
  • Fry the white onion gently until translucent and then add garlic, ginger, turmeric, garam masala, chili, mustard seeds, coriander seeds, cloves and peppercorns.
  • Fry the mixture till fragrant (about 2 minutes) then adds the chicken. Stir briefly then pour the chicken stock and coconut milk into the pan. Simmer gently, stirring from time to time for 20 minutes until chicken is cooked through. Season with salt and pepper.
  • Serve with the fried shallots and curry leaves scattered over the top of the dish.

Keywords: Kerala Chicken Curry, Curry Chicken

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