Kerala Chicken Curry with Coconut Milk
A very big Hello to all…. Am back, and in action! We had an awesome vacation, and had a gala time with family and friends. Plenty of get togethers, fabulous food everywhere and our hearts and stomachs got filled beyond limits. We barely got time to sit at home and relax. It is after a long while that I got to celebrate Onam in Kerala, and it feels great. I met my sister after 4 years! Aarav and my sister’s younger daughter met for the first time. They did not become close buddies as we expected, and were constantly fighting with each other. 🙂 Akhil’s brother Ajay got married, and I got a new sister now, Pooja! Family is growing. 🙂
Another great news is that I got featured in a local newspaper, Kerala Kaumudi. The Kaumudi journalist, Meera who also happens to be a yummyoyummy follower messaged me to ask if I was interested for an interview. I was more than happy to oblige, and delightedly told Yes! She called me on the same day with a set of questions, and the write-up came up after a week. Our families were happy too! You can read it here. Thanks Meera for featuring me, and giving me a great review!
I have already posted some yummy food pictures that I have clicked in Kerala on YOY facebook page, and in the coming weeks I shall be posting the recipes. So gear up People !
We got back from India on wednesday. I am still tired and jet-lagged. I do understand that I have so many queries/ comments to answer to and will be doing so in the next few days.
Today I have the recipe for a yummy Kerala chicken curry with coconut milk. This recipe was shared by a friend who is also a fantastic cook, Dolly Padmaraj. This chicken curry is easy to make and has a smooth gravy that makes it a hit with children too! It goes well with rice, chapathi/porotta, pulav and appam/idiyappam.
1. Chicken – 1.5 – 2 kg, cut into medium-small pieces
Turmeric powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt – As required
2. Coconut oil – 2 – 3 tbsp
3. Onion – 1.5 large (Around 3 cups), thinly sliced
4. Ginger-garlic paste – 1 tbsp, heaped
5. Tomato – 2 medium-small, chopped
6. Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 1.5 – 2 tbsp
Coriander powder – 2 tbsp
7. Garam masala powder – 1 tsp
8. Thin coconut milk – 1.5 – 2 cups
9. Thick coconut milk – 1/2 cup
Curry leaves – 1 sprig
10. Salt – To taste
11. Coconut oil – 1 tbsp
12. Mustard seeds – 1/2 tsp
Coconut slices / thenga kothu – 3 tbsp
Pearl onions – 5, thinly sliced
Curry leaves – 1 sprig
1. Marinate chicken pieces with the remaining ingredients numbered 1. Place in the refrigerator overnight or for at least 2 hours.
2. Heat 2 tbsp coconut oil in a heavy-bottomed pan. Add thinly sliced onion, enough salt and saute until onion turns transparent. Add ginger-garlic paste and saute until everything turns lightly golden. Now add the tomato pieces and saute until they turn mushy. Add the spice powders – turmeric powder, kashmiri chilly powder, coriander powder and garam masala powder. Mix well and saute until their raw smell and taste is gone. Switch off the flame. When cooled, grind to a very fine paste. (You can add 1/4 cup thin coconut milk while grinding).
3. Heat 1 tbsp coconut oil in the same pan and add the marinated chicken pieces. Saute for 5 – 6 minutes stirring in between. Add the ground onion masala paste and thin coconut milk. Cover and cook for 30 – 40 minutes, stirring occasionally. If the gravy is very thick, add 1/2 – 1 cup hot water. When the chicken pieces are done, bring down the flame and add thick coconut milk and a few curry leaves. Cook for 1 minute at low flame. Switch off the flame.
4. Heat 1 tbsp coconut oil in a small pan. Splutter mustard seeds and fry coconut slices. When the coconut slices turn light golden, add sliced pearl onions. Stir until they turn brown. Add curry leaves and stir for a minute. Pour this seasoning over the curry. Cover with the lid for 15 minutes. Open and mix well. Serve with porotta, chapathi, rice, pulav or appam. Enjoy!