Kerala Chicken Curry
This traditional South Indian dish bursts with bold flavors of coconut, curry leaves, and aromatic spices. Tender chicken is simmered to perfection in a rich, creamy sauce, creating a truly irresistible blend of sweet, savory, and spicy notes that will leave your taste buds craving more.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken (cut into pieces)
- 3 tbsp Coconut Oil
- 2 Onions (finely chopped)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 2 Green Chillies (slit lengthwise)
- 2 Tomatoes (chopped)
- 1 sprig Curry Leaves
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Chilli Powder
- 400 ml Coconut Milk
- 1 tsp Salt
- 1 handful Coriander
Instructions
- 1
Heat coconut oil in a large pan over medium heat.
- 2
Add chopped onions and sauté until golden brown.
- 3
Stir in minced garlic, grated ginger, and slit green chillies. Cook for another 2 minutes.
- 4
Add chopped tomatoes and curry leaves. Cook until tomatoes are soft and oil starts to separate.
- 5
Lower the heat and add turmeric powder, coriander powder, cumin powder, garam masala, and red chilli powder. Stir well to combine.
- 6
Add the chicken pieces to the pan. Mix well to coat the chicken with the spices.
- 7
Pour in coconut milk and season with salt. Bring to a simmer.
- 8
Cover the pan and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- 9
Garnish with fresh coriander leaves before serving.