Keralan Chicken Curry

My recipe for this Keralan Chicken Curry takes you to the state of Kerala in India, known as Gods Own Country. Known for its rich history and cuisine, Keralan food is rich with spices and therefore has some really interesting local recipes. This quick and easy recipe is made with some really interesting flavour combination, curry leaves add a unique twist. Coconut milk brings all the other ingredients together and acts as the perfect base for the curry bringing out the both the rich and fairly simple flavours out.

You can easily replace chicken with your choice of favourite vegetables and turn this into a vegan Keralan vegetable curry. I normally use sweet potato, courgettes, aubergine and potatoes.

Serve this curry with Keralan parothas or rotis. You can even have this with neer dosas – a Keralan thin rice pancake. Or just serve alongside some steamed white rice.

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Keralan Chicken Curry

Fragrant Keralan Chicken curry recipe with curry leaves and coconut milk

Course

Main Dish

Cuisine

Indian

Prep Time

15 mins

Cook Time

30-40 mins

Servings

people

Ingredients

• 1 tbsp vegetable oil
• 1-2 bayleaves
• 1 tbsp cumin seeds
• 1 tsp turmeric powder
• 1 green chilli slit lengthwise
• 5-6 curry leaves Fresh or dried will do
• 1/2 inch Ginger finely chopped
• 2-3 pods garlic finely chopped
• 1-2 tsp red chilli powder
• 2 medium onions cut into juliennes
• 1 can coconut milk
• 1 tbsp Eastern chicken masala powder If you dont have chicken masala powder, just add garam masala powder
• 250 gms boneless chicken
• 1-2 medium potatoes cut into medium sized cubes
• Salt to taste

Course Main Dish Cuisine Indian Prep Time 15 mins Cook Time 30-40 mins Servings people Ingredients 1 tbsp vegetable oil 1-2 bayleaves 1 tbsp cumin seeds 1 tsp turmeric powder 1 green chilli slit lengthwise 5-6 curry leaves Fresh or dried will do 1/2 inch Ginger finely chopped 2-3 pods garlic finely chopped 1-2 tsp red chilli powder 2 medium onions cut into juliennes 1 can coconut milk 1 tbsp Eastern chicken masala powder If you dont have chicken masala powder, just add garam masala powder 250 gms boneless chicken 1-2 medium potatoes cut into medium sized cubes Salt to taste

Recipe Notes

1. Heat vegetable oil in pan over medium heat. Add in the bayleaves when oil is hot, saute for 1 min, add in the cumin seeds and roast till they crackle a little.
2. Tip in the curry leaves and roast till oil coats the leaves and you can smell the aroma of the curry leaves.
3. To this add the green chilli, ginger and garlic and saute till they go a little soft.
4. Add the turmeric powder and the onions. Add a pinch of salt this helps cook the onions down easily. Saute the onions till slightly brownish.
5. Add in the cut potatoes and mix well.
6. Now add in the chicken and the spices - red chilli powder, chicken masala/garam masala and salt.
7. Mix thoroughly and let the chicken cook for 5 mins with a lid on the pan.
8. Take the lid off, give a good mix and then add in the coconut milk. Mix well so all the spices and the coconut milk cover the chicken and the potatoes.
9. Put the lid back on and cook on a medium heat until the chicken is cooked, roughly 15-20 mins.
10. Serve hot with rotis/parothas or rice.

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