Kerala Chicken Curry Recipes

KERALA CHICKEN CURRY - INDIAN HOTEL STYLE

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.

CHICKEN CURRY-KERALA STYLE

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.

SOUTH INDIAN (KERALA) CHICKEN CURRY

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!