Easiest Way to Prepare Yummy Kerala Coconut Chicken Curry

Kerala Coconut Chicken Curry. Browse Our Range of Snacks at Holland & Barrett. Food is a great medium to understand culture. It brings people, nations, and their traditions together.

This recipe is a Malabari delicacy. It goes well with pathiri, kerala porotta, any sort of rice variants (ghee rice, pulao, normal rice), chapathi, appam or any other Indian breads. For more Kerala chicken recipes, check out: For the Keralan curry, put the turmeric, yoghurt and a pinch of salt in a bowl and mix well. You can cook Kerala Coconut Chicken Curry using 29 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Kerala Coconut Chicken Curry

1. It's of kg Chicken.
2. Prepare of To marinate.
3. It's of Pepper.
4. You need of Salt.
5. Prepare of Vinegar.
6. It's of Turmeric powder.
7. It's of To grind.
8. Prepare of Pearl Onions.
9. Prepare of Garlic cloves.
10. You need of Ginger.
11. It's of Fennel Seeds.
12. It's of for curry.
13. You need of Thick coconut milk.
14. You need of Coconut oil.
15. You need of small Onions chopped.
16. It's of Curry Leaves.
17. Prepare of Green Chillies slit.
18. It's of medium Tomatoes chopped.
19. Prepare of Salt.
20. It's of Water.
21. Prepare of Turmeric.
22. Prepare of Coriander powder.
23. You need of Cumin powder.
24. It's of Garam masala or chicken masala.
25. It's of Red chilli powder - adjust.
26. Prepare of For Seasoning.
27. Prepare of Coconut oil.
28. It's of pearl onions sliced.
29. Prepare of Curry leaves.

Add the chicken pieces and leave to marinate for an hour. Heat coconut oil in a pan, add onions and fry till they turn golden. Add ginger garlic paste and fry till the raw smell goes off. Then add the ground spices or kerala masala & mix well.

Kerala Coconut Chicken Curry instructions

1. Marinate chicken with pepper turmeric vinegar and salt keep it aside for 1 hour.
2. Crush coarsely all the ingredients mentioned under grind section.
3. Heat oil in earthen vessel or heavy bottom pan. Add onion, green chillies and curry leaves. Stir fry until onions brown.
4. Add ground mixture, saute until raw aroma goes away.
5. Add spice powders and salt. Mix well for few seconds.
6. Add tomatoes and cook until tomatoes are tender and mushy.
7. Add chicken with 1/3 cup water. Mix well. Cover and cook until done stirring occasionally.
8. Cook on high heat until gravy thickens. Add coconut milk, stir well. Switch off and cover the vessel.
9. Heat oil in a small pan, add sliced pearl onions and curry leaves. Stir fry until onions are crispy.
10. Add seasoning to curry. Mix well. Cover and rest for 15-20 minutes to allow flavours to set in.
11. Serve with roti, appam, idiyappam, pulao.

Kerala chicken curry, also known as kozhi rarutha, is a popular south Indian chicken curry recipe. A dry-roasted masala blend made from a mixture of spices, chillies and coconut adds fantastic flavour to the dish, as well as giving the sauce its inviting deep brown colour. Marinate the cleaned chicken pieces with the ingredients listed under marination. Slice onion into very small pieces so that it would be easy for it to get mashed into the gravy while chicken gets cooked. In a kadai, heat the oil.