hattyfoods
Chicken curry with coconut milk / Kerala chicken curry / Thengapal chertha varutha kozhi kari / Chicken curry recipe with detailed instruction and step by step photos. Mostly i learned chicken recipes from my mom though she does not eat any non veg(including eggs) she makes the best chicken curry and chicken fry. You can see many non veg recipes in this blog because i make non veg not only during weekend sometimes during weekdays too. This chicken curry is one such dish i made during weekday for lunch to pair it with plain white rice. Coconut milk chicken curry has lots of flavor from freshly ground masala in this.
Actual recipe include potato in this but i did not add it and just made only with chicken. So if you like potatoes in chicken curry then go ahead and add 1 large potatoes cut into cubes. Kerala chicken recipe was shared to me by one of my friend. She makes good chicken curry so when i asked her for the recipe she happily shared this. Coconut chicken curry is best when served with hot rice but you can also serve it with idli, dosa and appam.
Few tips to make Chicken curry
I had used coconut oil in the recipe but you can use any vegetable oil instead
Marination helps to tender the chicken so do not skip it
Coconut milk used here is thin. If using store bought readymade coconut milk then dilute it with water and then add it to the curry.
Chicken curry with coconut milk / Kerala chicken curry
Ingredients
For ground masala
- 3-4 Dried red chili
- 2 Cloves
- 2 tsp Pepper corns
- 1 tsp Cumin / jeera
- 1 tsp Fennel / sombu
- 2 tsp Coriander seeds
- 1 stick Cinnamon
- 1 Cardamom
- 2 tsp poppy seeds
To make Chicken curry
- 500 gms Chicken curry cut
- 3 tbsp Coconut oil
- 2 medium Sliced onions
- 2 spring Curry leaves
- 1 tbsp Ginger garlic paste
- 1 tbsp Chopped coconut pieces optional
- 1/2 cup Tomato chopped or puree optional
- 1/2 tsp Chili powder
- 1 tsp Curry masala powder
- 1/4 tsp Turmeric powder
- Salt
- Water
Instructions
To make ground masala
- Dry roast red chili, pepper corn, cinnamon, cardamom, cumin, coriander, fennel
- Add them to a blender jar with little and blend it to fine paste and keep aside
To make Chicken curry
- Wash and clean the chicken pieces and take them in bowl, add salt, chili powder, turmeric and mix it well and cover and rest for 30 minutes
- Heat a pan with coconut oil and mustard seeds, add sliced onion, curry leaves and fry them till they turn translucent
- Add ginger garlic paste, coconut bits and saute it till the raw smell leaves
- Then add the marinated chicken, add salt and cover and cook on medium to high flame till the chicken is half cooked
- Add ground paste, curry masala and cook
- Once the chicken is cooked, add finely chopped tomato or puree and cook 3-4 minutes
- Now add Coconut milk simmer for 2 minutes and switch of the flame
- Garnish with coriander leaves and serve hot
