Name: Kerala Style Chicken Curry With Coconut Cream Recipe
Total time: 30 min
Yield: 4
Cuisine: Kerala

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A quick and flavorsome low-carb chicken curry,  south indian style! succulent pieces of chicken and mushroom infused with a delicious blend of spices and a rich coconut gravy. A delicious hot dish,  no matter the season.

How to make Kerala Style Chicken Curry With Coconut Cream Recipe

Sahil Makhija

Crawler

Kerala

<p>A quick and flavorsome low-carb chicken curry,  south indian style! succulent pieces of chicken and mushroom infused with a delicious blend of spices and a rich coconut gravy. A delicious hot dish,  no matter the season.</p>

550 g skinless boneless chicken thighs

0.5 tsp salt

0.5 tsp ground black pepper

1 tsp red chili powder

1 tsp ground coriander seed

1 tbsp ginger garlic paste

2 tbsp coconut oil

2 bay leafbay leaves

1 cinnamon stickcinnamon

1 green chili peppergreen chili peppers

100 g white onionwhite onions

100 g mushrooms

425 ml coconut cream

20 curry leafcurry leaves

1 tbsp fresh cilantro, chopped

Chop the chicken into bite-sized pieces.  in a bowl,  combine the chicken with the salt,  pepper,  red chili powder,  ground coriander and ginger garlic paste.  allow to marinate for a few minutes. 

step 1

In a heavy bottom saucepan,  heat the coconut oil.  once it gets hot,  add the bay leaf and the cinnamon stick. 

step 2

Add the green chili pepper and chicken.  pierce the skin of the chili or chop it to prevent it from exploding.  sometimes they burst when cooked whole. 

step 3

Cook the chicken until it starts to get some color.  add the onions and mushrooms and stir well to combine. 

step 4

Once the mushrooms start to release their juice,  add the coconut milk and the curry leaves. 

step 5

Bring to a boil and simmer for about 5-6 minutes until all the flavors are well infused and the onions have softened. 

step 6

Season with salt and finish with a generous sprinkle of coriander. 

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