Best 2 Kerala Chicken Curry Recipes

Tantalize your taste buds with the vibrant flavors of Kerala Chicken Curry, a culinary masterpiece that embodies the essence of South Indian cuisine. This delectable dish, originating from the verdant state of Kerala, boasts a harmonious blend of aromatic spices, creamy coconut milk, and tender chicken, resulting in a symphony of flavors that will leave you craving for more. Immerse yourself in the richness of this traditional recipe, which offers variations to cater to different dietary preferences and spice levels. Whether you prefer the classic chicken curry with its medley of spices, the coconut-based version with its creamy and subtly sweet flavor, or the quick and easy one-pot option, this article has it all. Unleash your inner chef and embark on a culinary journey to create an authentic Kerala Chicken Curry that will transport you to the heart of South India.

**Recipes included in the article:**

* Classic Kerala Chicken Curry: Experience the authentic flavors of Kerala with this traditional recipe that features a vibrant blend of spices, coconut milk, and tender chicken.

* Coconut Kerala Chicken Curry: Indulge in the creamy and subtly sweet rendition of Kerala Chicken Curry, where coconut milk takes center stage, creating a rich and flavorful gravy.

* One-Pot Kerala Chicken Curry: Embark on a hassle-free culinary adventure with this quick and easy one-pot version of Kerala Chicken Curry, perfect for busy weeknight dinners.

Here are our top 2 tried and tested 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: The fresher the ingredients, the better the curry will taste. This is especially true for the chicken, tomatoes, and onions.
Marinate the chicken: Marinating the chicken in a mixture of yogurt, spices, and herbs will help to tenderize it and give it more flavor.
Use a variety of spices: Kerala chicken curry is known for its complex flavor, which comes from a variety of spices. Be sure to include cumin, coriander, turmeric, chili powder, and garam masala.
Don't be afraid to adjust the heat: Kerala chicken curry can be made as mild or as spicy as you like. If you're not sure how hot you want it, start with a small amount of chili powder and add more to taste.
Serve with rice or naan: Kerala chicken curry is traditionally served with rice or naan. You can also serve it with other Indian breads, such as roti or paratha.

Conclusion:

Kerala chicken curry is a delicious and easy-to-make dish that is perfect for any occasion. With its complex flavor and variety of spices, it's sure to be a hit with everyone who tries it. So next time you're looking for a new chicken recipe, give Kerala chicken curry a try. You won't be disappointed!