Easy Kerala-style Chicken Curry
Succulent Chicken pieces on the bone in a creamy Coconut Milk gravy flavored with Cilantro and Curry leaves is what makes this dish a HIT! Great with Indian flatbread, rice or even jacket potatoes.
Ingredients
- 1 kg Chicken on the bone cut, cleaned and marinated in 1 tsp red chilli powder, 1 tsp turmeric powder and 1 tsp salt. I used 500gm Chicken breast and 500gm drumsticks.
- 2 tbsp vegetable oil
- 4 medium-sized Onions finely sliced
- 6 cloves Garlic chopped or pressed
- 1" Ginger chopped or pressed
- 2 tbsp curry leaves
- 2 tsp mustard seeds
- 2 tsp Red chili powder for milder taste use Red Paprika powder
- 2 tsp Coriander powder
- ½ tsp Cumin/Jeera powder
- 1 tsp Garam Masala
- ½ tsp Fenugreek Powder
- 1 Tomato roughly chopped
- 1 can Coconut Milk
- 2-3 tbsp Cilantro finely chopped
- 2 tbsp coconut oil
- 2-3 Dried Red Chilli
Instructions
- Heat the vegetable oil in a pan. Once oil is hot add mustard seeds and half the curry leaves. Let it splutter.
- Add Onions. Once it starts to change color add the green chillies, ginger and garlic. Saute until the raw smell leaves
- Add the red chilli powder, coriander powder and jeera powder. Saute on low-medium heat for 3-4 minutes.
- Now turn the heat to high and add the marinated chicken. Saute on high heat for 3-4 minutes to seal the chicken with all the spices and the chicken gets a light brown color.
- Now add half cup of water to the chicken, scrape any bits stuck to the bottom of the pan, cover with lid and let the chicken cook for 5-8 minutes. Stir ocassionally making sure there is enough water.
- When the chicken is cooked half way through add the chopped tomato. Combine everything well, cover and cook until chicken is completely cooked and tomatoes are completely dissolved.
- Now add the Garam Masala and Fenugreek Powder. Combine well and add salt to taste.
- Add coconut milk and cilantro. Bring to boil and immediately switch off flame.
- To temper: In a small pan heat the coconut oil. Once hot add the mustard seeds, remaining curry leaves and dried red chilies. Let it splutter.
- Pour over the chicken curry, cover the lid and let it sit for 10 minutes before serving.