Go Back
Thengapal chertha varutha kozhi ka

Chicken curry with coconut milk / Kerala chicken curry

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. 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 busts with lots of flavor from freshly ground masala in this.
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 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
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, South indian
Servings 4 people

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
    Thengapal chertha varutha kozhi ka
Keyword Chicken curry, Chicken curry with coconut milk, chicken kurma for rice, idli, and dosa, Chicken recipes, coconut milk curry, Kerala chicken curry, non veg recipes, Side dish recipes