“Warming to taste, lightly spiced and naturally sweet, this comforting keralan chicken curry is Indian comfort food at its best!”
Unsurprisingly, in Kerala a keralan chicken curry is simply known as chicken curry. Sounds obvious I know! However, what mainly sets this chicken curry apart from other regional curries is its use of the coconut, of which the region is famous for.
Traditionally, the curry would be made from ingredients which could be easily sourced from one’s own backyard. So don’t expect to come across a certified standard recipe as every household will have their own take on classic curry.
This curry is warming to taste, lightly spiced and naturally sweet from the addition of coconut milk. Resulting in a curry that sits in the upper echelons of Indian comfort food at its best!
Keralan Chicken CurryCourse: MainCuisine: IndianDifficulty: Easy
Warming to taste, lightly spiced and naturally sweet, this comforting keralan chicken curry is Indian comfort food at its best!
2 tbsp coconut oil
3 medium white onions, sliced thinly
4 garlic cloves, diced finely
2 inch ginger, diced finely
10 curry leaves
1 tsp fennel powder
1 tsp turmeric powder
1 tbsp red kashmiri chilli powder
1 tbsp coriander powder
1 tsp garam masala
2 large tomatoes, roughly chopped
1 kg chicken, whole chicken cut into pieces
1/2 cup thick coconut milk
2 tsp sea salt flakes, or as per taste
- On a medium flame, heat coconut oil in a pot and add to it onions, sautéing until the onions turn translucent. Then add ginger and garlic and sauté for another 1-2 minutes.
- Turn the heat down low and add the turmeric powder, red chilli powder, coriander powder, fennel powder, garam masala powder, curry leaves and sauté for a further 3-5 minutes. Be sure to stir constantly to avoid the spice mix from catching the bottom of the pot and burning.
- Add the diced tomatoes and allow the tomatoes to cook through and disintegrate into the onion spice mix. Add the chicken pieces and coat well in the onion spice mix. Stir for around 5 minutes.
- When the gravy begins to boil, cover the pot and let the curry simmer for 30-35 minutes, stirring occasionally. Finally add 1/2 cup of thick coconut milk and bubble for another minute or so. Remove from the flame and taste for salt – adding as required. Serve with rice or flatbread.
Let the curry stand for 10-15 minutes before serving to ensure all the flavours fully mingle with one another.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.
If you love this comforting keralan chicken curry, then why don’t you check out our other delicious meaty recipes? Like this yummy chargrilled indian chicken kebabs.
Recipe adapted from: nadan kozhi curry from yellowthyme