Kerala Chicken Curry Recipe

If you are you are a chicken lover and you love the flavours of Kerala, then you are sure to love this Kerala chicken recipe. The flavours are very authentic and are sure to tickle your taste buds. Especially the final tempering is like a cherry on top. Here is a step by step recipe of the same.

Also Read: Chicken Chettinad Recipe

Marinate:

• Lemon juice- 1 tbsp.
• Red chilli powder- ½ tsp.
• Turmeric- ¼ tsp.
• Garam masala powder- ½ tsp.
• Pepper powder- 1/8 tsp.
• Chicken- 500 grams
• Whole spices:
• Coriander seeds- 1 ½ tbsp.
• Cinnamon stick- 1 inch
• Cloves- 4
• Cardamom- 2
• Pepper corns- ¼ tsp.
• Fennel seeds- ¾ tsp.
• Dry red chillies- 4-5
• For the gravy:
• Oil- 2 tbsp.
• Onion- ½ cup (sliced)
• Ginger garlic paste- 1 tbsp.
• Coconut milk (thin)- ¾ cup
• Tempering:
• Oil- 1 ½ tsp.
• Red chilli- 1
• Pearl onion or small onion- 2 tbsp. (thin slices)
• Curry leaves- 1 sprig

Procedure:

1.  To a bowl add the lemon juice, red chilli powder, turmeric powder, garam masala and black pepper powder. Mix all the ingredients really well.
2.  Now add the chicken to the prepared marinade and mix really well. Keep the chicken aside and let it sit for around 30-45 minutes.
3.  In a pan dry roast all the whole spices. Transfer the spices to a bowl and allow them to cool down. Once the spices have cooled down, add water and grind it to get a smooth paste.
4.  Heat oil in a pan and add the sliced onions to it. Cook the onions until golden in colour.
5.  Add the ginger garlic paste and cook until the raw aroma fades away.
6.  Now add the marinated chicken and cook on a high flame for about 2-3 minutes or until the chicken starts turning white in colour.
7.  Add the roasted spice paste and salt to the chicken. Put on a lid and cook the chicken on a medium flame until cooked and tender.
8.  Now remove the lid and turn the flame to low. Add the coconut milk and stir well.
9.  Put on the lid again and simmer the gravy for 5 more minutes. Turn off the flame.
10.  In a small pan, heat oil for tempering.
11.  Sauté the onions until translucent.
12.  Add the red chilli and the curry leaves. Cook until the leaves are crisp.
13.  Pour the prepared tempering over the chicken curry and stir.
14.  Your Kerala style chicken curry is ready to be served with steamed rice, appam or neer dosa.

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