Chicken Curry Kerala Style Recipes

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CHICKEN CURRY-KERALA STYLE



Chicken Curry-Kerala Style image

Kerala is one of the south Indian states of India. Coconut is a main ingredient in almost all the recipes belonging to this region. Sometimes it is used scraped, sometimes as a paste, sometimes the milk of coconut is extracted and added to the dish and some other times it is dry roasted and then ground into a paste before adding it to any dish. Each way of adding coconut gives a distinctive flavour to the dish. Here in this curry the coconut is roasted and then made to a paste before finally adding it to the gravy.

Provided by udita

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 kg fresh whole chicken, cut into medium pieces
to taste salt
2 teaspoons turmeric
1 teaspoon red chili powder
1/4 teaspoon black pepper
1 onion, chopped
6 garlic flakes
2 inches piece gingerroot, chopped
4 green chilies, slit
2 sprigs curry leaves
3 tablespoons coriander seeds
5 round red chilies
1 cup scraped coconut
2 tablespoons scraped coconut
1 teaspoon mustard seeds
1 onion, sliced
2 sprigs curry leaves

Steps:

  • Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
  • Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
  • Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
  • Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
  • Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
  • Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
  • Keep cooking on low(covered) after this, while stirring ocassionally.
  • When the chicken is done add the coconut paste and cook for some more time.
  • Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
  • Serve after some time with Kerala Parottas.

Nutrition Facts : Calories 527, Fat 38.3, SaturatedFat 17.4, Cholesterol 121.7, Sodium 135.2, Carbohydrate 15.8, Fiber 5.8, Sugar 6.4, Protein 32

KERALA CHICKEN CURRY - INDIAN HOTEL STYLE



kerala chicken curry - Indian hotel style image

Kerala chicken curry is loaded with big South Indian flavours. A final tempering gives this curry an extra kick.

Provided by romain | glebekitchen

Categories     Main Course

Time 40m

Number Of Ingredients 26

1 1/2 tbsp black peppercorns
1/2 tsp cumin seed
2 tbsp coriander seed
1 tsp fennel seed
1 inch cinnamon bark (also known as cassia)
1 star anise
8 cloves
8 green cardamom pods
2 1/2 tsp kerala masala (- the ground spice. See above)
1 1/2 tsp kashmiri chili powder
1/2 tsp kasoor methi (- dried fenugreek leaves)
1/4 tsp turmeric
1/2 tsp kosher salt
3 tbsp coconut oil (- any neutral oil will also work or even 1/2 and 1/2 coconut and neutral oil)
1 tbsp garlic ginger paste (- recipe link below)
the spice mix from above
2-3 finger hot (jwala) green chilies (cut into 1 inch pieces)
5 fresh curry leaves
1 cup Indian hotel curry gravy (- don't worry if it seems too thick. The juices from the chicken will thin it out. )
1/2 tsp tamarind paste
3 boneless, skinless chicken thighs (cut into 4 pieces each)
3 tbsp coconut milk
1 tbsp coconut oil
1/2 tsp mustard seeds
10 fresh curry leaves
1/2 shallot (thinly sliced)

Steps:

  • Pre-heat a small skillet over medium-low heat.
  • Add the spices to the skillet.
  • Toast, shaking the pan, until they start to get fragrant. This should take a two or three minutes.
  • Let cool and grind to a fine powder. I like a coffee grinder for this. The old ones with the blade work well. Bad for coffee. Great for spices.
  • You won't need anywhere near all of it so transfer it to a jar with a tight fitting lid and store in a cool, dark place. Use it as a funky peppery garam masala if you like.
  • Measure out your spice mix. Stem your curry leaves. Prep your chicken. Measure out a cup (237 ml) of Indian hotel curry gravy. Cut up your green chilies. Slice your shallot.
  • Have your garlic ginger paste, tamarind and coconut milk handy. You're good to go now.
  • Heat 1 tbsp of coconut oil over medium low heat in the same little pan you used to toast the spices.
  • Add the shallots and cook until the shallots start to brown.
  • Add the mustard seed and about 10 curry leaves and cook until the shallots are nicely brown. Set aside.
  • Heat the oil in a medium sized frying pan until the oil just starts to shimmer.
  • Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This can get a little messy.
  • Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn.
  • Add the green chilies. Cook another 30 seconds or so.
  • Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.
  • Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and cook about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.
  • Add the tamarind paste and coconut milk. Stir well to combine.
  • Look at the consistency. If you are happy with it, cover and simmer for 2 minutes. If it's too thick, add a bit of water and stir to combine. If it's too thin don't cover it to let it reduce.
  • While the curry is in it's final simmer, warm up the tempering over low heat.
  • Transfer the kerala chicken curry to a serving dish and drizzle/sprinkle it with the tempering.
  • Kerala chicken curry is great with rice and chapatis or parathas.

Nutrition Facts : ServingSize 2 servings, Calories 745 kcal, Carbohydrate 30 g, Protein 38 g, Fat 56 g, SaturatedFat 34 g, Cholesterol 161 mg, Sodium 1261 mg, Fiber 11 g, Sugar 7 g

SOUTH INDIAN (KERALA) CHICKEN CURRY



South Indian (Kerala) Chicken Curry image

This is a yummy medium spicy chicken curry in a thick sauce. I have attempted to modernize it a bit without taking away from the authentic taste, hope you enjoy this as much as DH & I do!

Provided by SweetnSpicy Chef

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 1/2 teaspoons coriander powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/8 teaspoon pepper
1/4 cup oil (I like canola)
1/2 teaspoon mustard seeds
1/2 cup onion, cut in thin long slices
5 garlic cloves or 5 teaspoons chopped garlic
2 teaspoons gingerroot, thin slices or 2 teaspoons crushed gingerroot
4 green chilies, slit at one end
4 -5 curry leaves
1 medium tomatoes, cubed
1 teaspoon vinegar
1 kg skinless chicken, with bone cut up in pieces
1/2 teaspoon salt (to taste)
1 cup coconut milk
1/2 cup water (or alternatively use 2/3 cup of coconut powder & 1 1/2 cup of water)
2 medium potatoes, washed, peeled & cubed
3 teaspoons tomato paste
chopped fresh coriander, for garnish (optional)

Steps:

  • Heat oil in a deep pan.
  • Mix/Grind coriander, chili, turmeric and pepper together in a bowl - set aside.("A").
  • Fry mustard in hot oil and sauté onion, garlic, ginger, chili and curry leaves ("B") till onions are golden.
  • Once done - remove onion mixture from oil to another frying pan & add tomatoes and keep over low heat till tomatoes dissolve from their skins.
  • Meanwhile in the deep pan, add chicken, vinegar, salt, and spice mixture ("A") - stir for a few minutes . Mix coconut milk & water and add. Cover the pan with lid & cook over med-low heat ("C").
  • When the meat is cooked through, add the potatoes. Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from "B" and add the tomato paste.
  • Leave uncovered & stir once in awhile. When the potatoes are cooked through & the curry thickens, remove from heat & garnish with chopped coriander & enjoy with jasmine or basmati rice!

Nutrition Facts : Calories 804.6, Fat 36.2, SaturatedFat 16.3, Cholesterol 212.5, Sodium 564.8, Carbohydrate 35.3, Fiber 6, Sugar 10, Protein 83.7

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