KERALAN CHICKEN CURRY
A creamy South Indian coconut chicken curry recipe that's packed with flavour and served with zingy rice for freshness.
Provided by Maunika Gowardhan
Categories Main course
Yield Serves 4
Number Of Ingredients 32
Steps:
- For the Keralan curry, put the turmeric, yoghurt and a pinch of salt in a bowl and mix well. Add the chicken pieces and leave to marinate for an hour.
- Meanwhile, make the curry paste. Place a frying pan over a low heat and add the oil, followed by the ginger and garlic. Fry for about a minute, then add the remaining paste ingredients and fry for 5-6 minutes, or until lightly coloured. Leave to cool, then transfer to a blender, add 3-5 tablespoons water and blend to a fine paste. Set aside.
- To finish the Keralan chicken curry, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil. When hot, add the chillies and let them sizzle for about 10 seconds. Add the onion and a pinch of salt and fry for 10-12 minutes, or until browned. Stir in the blended tomatoes and cook for 3 minutes. Add the spice paste and fry for 4-5 minutes, stirring well, until the sauce thickens slightly. Increase the heat and add the marinated chicken pieces, stirring well to coat them with spice paste. Fry for 4 minutes, or until lightly coloured. Add 100ml/3½fl oz water and season with salt and pepper. Cover with a lid and simmer for 25 minutes, or until the chicken is cooked through. Add the coconut milk, stir well and simmer for a further 4-7 minutes, or until the sauce is slightly thickened.
- For the raita, in a small bowl, add the mint, coriander, yoghurt, ginger, spring onions and 100ml water to a blender. Blend to a smooth paste, then transfer to a bowl and sprinkle over the crushed cumin seeds, black salt and sea salt. Set aside.
- For the lime and coriander rice, season the cooked rice with salt and pepper. Fork lightly to loosen the grains and set aside.
- Place a large heavy-based saucepan over a medium heat and add the oil. When hot, add the chopped chilli and fry for a few seconds. Add the rice and heat through, stirring well. Add the lime zest and fresh coriander. Mix well and turn off the heat. Stir through the lime juice.
- To serve, garnish the curry with chilli flakes or coriander and serve in bowls with the rice and raita alongside.
KERALAN CHICKEN COCONUT ISHTU
Anjum Anand adds green beans and spinach to this creamy chicken curry to make a flavourful one-pot meal - serve alongside rice, paratha, naan or rice noodles for a special supper
Provided by Anjum Anand
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 21
Steps:
- Heat the oil in a wide pan (a karahi or wok is ideal), then add the cinnamon stick, cardamom pods, cloves, peppercorns and star anise. Once the seeds have stopped popping, add the curry leaves and the onion and cook over a medium heat until translucent. Add the ginger, garlic and green chillies, and sauté gently for 1-2 mins or until the garlic is cooked.
- Grind the fennel seeds to a fine powder in a spice grinder or with a pestle and mortar, then add to the pan with the turmeric, ground coriander and a pinch of salt. Add a splash of water and cook for 2 mins. Put the chicken in the pan and cook in the spice paste for 2 mins. Add water to come a third of the way up the chicken, bring to a boil, then reduce the heat and cook, covered, for 1 hr, stirring occasionally.
- Once the liquid has reduced, add the green beans and coconut milk (including the thin milk that collects at the bottom of the can), cover and cook for another 10 mins. Uncover and cook off most of the excess liquid, stirring occasionally. Check the chicken is cooked all the way through. Stir in the coconut cream, vinegar and spinach, and bring to a simmer. Taste and adjust the seasoning, and serve topped with the coriander.
Nutrition Facts : Calories 538 calories, Fat 39 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
KERALAN CHICKEN CURRY WITH MANGO
Make and share this Keralan Chicken Curry With Mango recipe from Food.com.
Provided by rainna
Categories Curries
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine coriander seeds, black peppercorns and turmeric powder. Grind to a paste with a little water and set aside.
- Heat oil and saute the mustard seeds until they crackle. Add the onion, garlic, ginger and curry leaves, and saute until the onions become translucent. Add the chicken and saute until golden brown.
- Add the curry paste mix, and saute for another minute, stirring constantly to avoid sticking. Add the vinegar and 1/2 cup of water and simmer for 2 minutes. Add the coconut milk and mango cubes and salt to taste.
- Gently simmer for a further 5 minutes, taking car not to allow the coconut milk to boil.
- Serve with rice.
Nutrition Facts : Calories 1466.4, Fat 68.7, SaturatedFat 33.6, Cholesterol 320, Sodium 365.7, Carbohydrate 103.4, Fiber 4.6, Sugar 95.5, Protein 108.3
More about "keralan chicken curry recipes"
KERALA CHICKEN CURRY RECIPE | HOW TO MAKE CHICKEN CURRY …
From recipes.timesofindia.com
4.4/5 (2)Total Time 40 minsCategory LunchCalories 459 per serving
- To prepare this delicious Kerala-style chicken curry, first, saute all the whole spices in some coconut oil. This will give your curry a distinct flavour. Keep aside when done.
- Next, in the same pan, add some more oil and let it heat. Then, add grated coconut in it and let it fry. Once done, let it cool down at room temperature and add in a grinder jar along with the roasted whole spices. Grind to a fine coconut powder. Also, grind the whole roasted spices as well. (Note: You can also use coconut powder in this recipe)
- Now, put some coconut oil in a deep pan over medium flame and add the chopped onions in it. Fry for a minute and then add fennel seeds in it. Let them cook for about 1-2 minutes.
- Now, add chicken in the frying pan and cook for about 3-5 minutes. Then, add the ginger-garlic paste along with the garam masala and powdered coconut. Mix well and cook for about 2-3 minutes. Next, add the chopped tomatoes and mix. Then, sprinkle a little water in the kadhai and cook the chicken for about 10-15 minutes. Make sure that the masalas are cooked well and the chicken is tender.
KERALAN CHICKEN CURRY | A RECIPE FROM COOKEATBLOG.COM
From cookeatworld.com
5/5 (5)Total Time 1 hrCategory Main CourseCalories 870 per serving
KERALAN CHICKEN CURRY — CO-OP
From coop.co.uk
Cuisine ['Indian']Total Time 45 minsCategory ['Dinner']Calories 682 per serving
KERALA STYLE EASY CHICKEN CURRY | KERALA CHICKEN CURRY
From pachakam.com
4.7/5 (91)Servings 4Cuisine KeralaTotal Time 30 mins
SPEEDY KERALAN CHICKEN CURRY RECIPE | WOOLWORTHS
From woolworths.com.au
KERALAN COCONUT CURRY RECIPE | TILDA
From tilda.com
KERALAN FRIED CHICKEN - STONED SOUP
From stonedsoup.net
3 EASY RECIPES FOR CHICKEN CURRY KERALA (NADAN KOZHI CURRY)
From alienrecipes.com
KERALAN FISH CURRY - AUTHENTIC SOUTH INDIAN CURRY - THE ... - THE …
From greatcurryrecipes.net
KERALA – NADAN CHICKEN CURRY - RECIPES ARE SIMPLE
From recipesaresimple.com
KERALAN GREEN CHICKEN CURRY | DINNER RECIPES | WOMAN
From womanandhome.com
KERALAN COCONUT CURRY RECIPE WITH CHICKEN - OLIVEMAGAZINE
From olivemagazine.com
KERALAN CHICKEN KORMA CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: KRICKET'S KERALAN FRIED CHICKEN - WILL BOWLBY RECIPE
From countryandtownhouse.com
KERALA CHICKEN RECIPE WITH COCONUT MILK - SWASTHI'S RECIPES
From indianhealthyrecipes.com
KERALAN FISH CURRY RECIPE | JAMIE OLIVER CURRY RECIPE
From jamieoliver.com
KERALA CHICKEN CURRY (NADAN KOHZI) – INDIAN HOTEL STYLE
From glebekitchen.com
KERALAN-STYLE ROAST CHICKEN CURRY - GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
KERALA CHICKEN CURRY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
KERALAN COCONUT CURRY | INDIAN CURRY KITS | THE SPICE TAILOR
From thespicetailor.ca
KERALA CHICKEN CURRY | NADAN CHICKEN CURRY RECIPE
From nisahomey.com
KERALAN CHICKEN CURRY WITH GREEN BEANS | THE GUT EXPERTS
From thegutexperts.com
KERALAN CHICKEN CURRY RECIPE - YUMMY TUMMY
From yummytummyaarthi.com
KERALAN FRIED CHICKEN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
KERALAN CHICKEN CURRY - BELLY ON MY MIND
From bellyonmymind.com
KERALAN COCONUT CHICKEN CURRY - BAKING BY DONNA
From bakingbydonna.com
KERALAN CHICKEN CURRY
From gardengourmet.co.uk
RECIPES | QUICK AND EASY DINNER IDEAS | GOUSTO
From gousto.co.uk
MARIAM VENATTU’S KERALAN CHICKEN CURRY WITH CASSAVA
From facesplacesandplates.com
KERALAN CURRY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
KERALAN KOZHI KUTTAN (CHICKEN CURRY WITH CHILLIES AND COCONUT …
From caferidan.com
CHICKEN CURRY RECIPES
From recipes.servegame.org
KERALAN CHICKEN CURRY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
KERALAN CHICKEN KORMA CURRY RECIPE - THE TELEGRAPH
From telegraph.co.uk
KERALAN CHICKEN CURRY - STONED SOUP
From stonedsoup.net
KERALAN STYLE CHICKEN CURRY RECIPE BY KATE CARLESS - COOKPAD
From cookpad.com
KERALAN CURRY | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
KERALAN COCONUT CHICKEN CURRY - GLUTEN FREE/VEGAN AUTHENTIC …
From mamanagis.ie
KERALAN FISH CURRY JAMIE OLIVER BEST RECIPES
From findrecipes.info
BBC RADIO 4 - WOMAN'S HOUR, 24/05/2011 - KERALAN CHICKEN CURRY
From bbc.co.uk
KERALAN COCONUT CURRY RECIPE | THE SPICE TAILOR
From thespicetailor.ca
KERALAN COCONUT CURRY RECIPE WITH CHICKEN - FOOD NEWS
From foodnewsnews.com
KERALAN EGG CURRY RECIPE | FOOD & WINE
From foodandwine.com
KERALA CHICKEN CURRY - 'THATTUKADA CHICKEN CURRY' - RECIPES 'R' …
From recipesaresimple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love