Best 2 Kerala Chicken Curry Recipes

Kerala Chicken Curry is a delightful dish that originates from the vibrant state of Kerala, located along the southwestern coast of India. This curry is characterized by its rich and flavorful gravy, which is typically prepared using a combination of aromatic spices, fresh coconut, and tangy tamarind. The chicken is marinated in a mixture of yogurt, ginger-garlic paste, and a variety of spices, resulting in tender and succulent pieces that absorb the delectable flavors of the curry. Served with fluffy rice or flatbreads, Kerala Chicken Curry embodies the essence of Kerala's culinary heritage and is sure to tantalize your taste buds.

Let's cook with our recipes!

KERALA CHICKEN CURRY

Kerala Chicken Curry image

I learned to cook food from Kerala, South India, from my in-laws. This is a fantastic main dish for a South Indian meal, which should always be served with several dishes - see the footnote for suggestions.

Provided by Anne-Marie

Categories World Cuisine Recipes Asian Indian

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 teaspoon black mustard seeds
1 teaspoon whole cumin seeds
1 red onion, thinly sliced
1 tablespoon minced fresh ginger root
8 fresh curry leaves
1 (15 ounce) can diced tomatoes
3 teaspoons ground coriander
2 teaspoons red chili powder
1 teaspoon ground turmeric
1 cinnamon stick
1 ½ pounds chicken breasts, cut into large chunks
water to cover
1 teaspoon salt

Steps:

Heat olive oil in a large skillet with a lid over medium heat until hot but not smoking. Drop in mustard seeds and cumin seeds, cover skillet, and wait until the mustard seeds have all popped. Add onion, ginger, and curry leaves. Saute over medium heat for about 5 minutes. Add tomatoes, coriander, red chili powder, turmeric, and cinnamon stick; stir well.
Add chicken and enough water to barely cover the chicken. Bring to a boil, cover, and simmer over medium or medium-low heat for about 45 minutes, checking every 10 minutes to make sure there is enough moisture in the skillet to keep the chicken from burning. Add more water if necessary. When the chicken is tender, season with salt and serve.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 7.8 g, Cholesterol 67.6 mg, Fat 11.9 g, Fiber 2.2 g, Protein 25.8 g, SaturatedFat 2.5 g, Sodium 568.7 mg, Sugar 2.7 g

CHICKEN CURRY-KERALA STYLE

Chicken Curry-Kerala Style image

Kerala is one of the south Indian states of India. Coconut is a main ingredient in almost all the recipes belonging to this region. Sometimes it is used scraped, sometimes as a paste, sometimes the milk of coconut is extracted and added to the dish and some other times it is dry roasted and then ground into a paste before adding it to any dish. Each way of adding coconut gives a distinctive flavour to the dish. Here in this curry the coconut is roasted and then made to a paste before finally adding it to the gravy.

Provided by udita

Categories Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 kg fresh whole chicken, cut into medium pieces
to taste salt
2 teaspoons turmeric
1 teaspoon red chili powder
1/4 teaspoon black pepper
1 onion, chopped
6 garlic flakes
2 inches piece gingerroot, chopped
4 green chilies, slit
2 sprigs curry leaves
3 tablespoons coriander seeds
5 round red chilies
1 cup scraped coconut
2 tablespoons scraped coconut
1 teaspoon mustard seeds
1 onion, sliced
2 sprigs curry leaves

Steps:

Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
Keep cooking on low(covered) after this, while stirring ocassionally.
When the chicken is done add the coconut paste and cook for some more time.
Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
Serve after some time with Kerala Parottas.

Nutrition Facts : Calories 527, Fat 38.3, SaturatedFat 17.4, Cholesterol 121.7, Sodium 135.2, Carbohydrate 15.8, Fiber 5.8, Sugar 6.4, Protein 32

Tips:

Use fresh ingredients: This will make a big difference in the flavor of your curry.
Don't be afraid to experiment with different spices: There are many different spice blends that can be used to make a Kerala chicken curry, so feel free to try different combinations until you find one that you like.
Be patient: A good Kerala chicken curry takes time to simmer, so don't rush the process. The longer you simmer it, the more flavorful it will be.
Serve with rice or bread: A Kerala chicken curry is traditionally served with rice or bread, but it can also be served with other sides, such as vegetables or yogurt.

Conclusion:

A Kerala chicken curry is a delicious and flavorful dish that is perfect for a special occasion or a simple weeknight meal. With its unique blend of spices and creamy coconut milk, this curry is sure to please everyone at the table. So next time you're looking for a new chicken recipe to try, give Kerala chicken curry a try. You won't be disappointed!