Name: Kerala Chicken Curry Recipe
Total time: 60 min
Yield: 4
Cuisine: Indian

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Protein

Carbs

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

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Vitamin B6

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Vitamin B12

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Copper

Magnesium

Manganese

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Vitamins & Minerals

This luxuriously rich kerala chicken curry boasts a fierce heat from chillies, only slightly tempered by the rich coconut masala. If you prefer a milder curry, you can adjust the number of chillies to your liking. 

How to make Kerala Chicken Curry Recipe

Peter Joseph

Crawler

Indian

<p>This luxuriously rich kerala chicken curry boasts a fierce heat from chillies, only slightly tempered by the rich coconut masala. If you prefer a milder curry, you can adjust the number of chillies to your liking. </p>

Chicken

Bay leaves

Green chillies

Onion

Ground turmeric

Chopped Tomatoes

Coriander

Salt

Coriander seeds

Fennel seeds

Cumin seeds

Cinnamon

Cloves

Cardamom pods

Dried red chillies

Curry leaves

Fresh ginger

Garlic Cloves

Shallots

Freshly grated coconut

Toasted Coconut Flakes

To begin, make the roasted coconut masala. Heat 2 tbsp of the oil in a pan and once hot, add all of the dry spices, the dried chillies and the curry leaves. Cook until aromatic.

step 1

Add the ginger, garlic and shallots and cook for a few minutes. Add the coconut and turmeric powder and roast all of the masala ingredients together, sauting until golden-brown. Add a splash of water if required.

step 2

Remove from the pan, leave to cool then grind in a blender with a small splash of water to create a silky paste.

step 3

To prepare the curry, heat 2 tbsp of oil in a pan add the bay leaves, green chillies, onions and turmeric powder. Saut the onions until golden brown, then add the masala paste to the pan and cook for a few minutes.

step 4

Add the chopped tomatoes, stir well and leave the pan covered on a gentle heat until the tomatoes break down and the masala is fragrant.

step 5

Add a dash of oil to a clean pan, place over a medium heat and, once hot, add the chicken pieces. Stir-fry on a high heat until the chicken is golden, then reduce the heat and add the curry. Allow the chicken to simmer on a gentle heat for approximately 20 minutes the oil will eventually separate from the curry.

step 6

Check the seasoning and stir in the coriander. Once the chicken is fully cooked through, serve hot garnished with the fresh coconut and toasted coconut flakes.

step 7

Great British Chefs