KERALA CHICKEN CURRY
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
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
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Abu Eusuf
[email protected]This is one of my favorite chicken curry recipes. It's always a hit with my friends and family.
Melvin Jackson
[email protected]I'm a vegetarian, but I made this recipe with tofu instead of chicken and it was delicious!
Chris Kenon
[email protected]This is a great recipe for a special occasion. It's a bit more time-consuming than your average weeknight meal, but it's worth the effort.
Oyshe Momo
[email protected]The instructions were a bit unclear in some places, but I was able to figure it out. The curry turned out great!
Cassandra Bill
[email protected]This recipe was a bit too spicy for me, but I was able to tone it down by adding some yogurt to the sauce.
Dvj sealcon
[email protected]The chicken was a bit dry for my taste, but the sauce was delicious. Next time I'll try cooking the chicken for a shorter amount of time.
Gecho Sanietayzer
[email protected]I'm not a huge fan of spicy food, but this curry was the perfect level of heat for me. It was flavorful without being overpowering.
Efaz
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. I served it with rice and it was a hit with my family.
Riaan Latola
[email protected]I love the use of coconut milk in this recipe. It gives the curry a creamy and rich flavor that is unlike any other chicken curry I've had before.
Boota Sing
[email protected]This recipe was easy to follow and the results were amazing. The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making this again!
Rikttik Ahamed
[email protected]I followed the recipe exactly and it turned out great! The chicken was cooked perfectly and the sauce was thick and flavorful. I served it with rice and vegetables and it was a delicious meal.
Uzochukwu Okonnaji
[email protected]This is the best chicken curry I've ever had! The flavors are amazing and the chicken is so tender. I will definitely be making this again and again.
Star Moon
[email protected]I'm a big fan of Kerala cuisine and this chicken curry did not disappoint. The use of coconut milk and spices created a creamy and flavorful sauce that paired perfectly with the tender chicken. I'll definitely be making this again!
Eshan Roy
[email protected]This Kerala chicken curry was an absolute delight! The flavors were rich and complex, with a perfect blend of spices. The chicken was fall-off-the-bone tender and the sauce was incredibly flavorful. I served it with basmati rice and it was a hit with