Chicken Curry- Kerala Style

Chicken Curry- Kerala Style

A typical Kerala style recipe for chicken curry known to be “തേങ്ങാ വറുത്തരച്ച കോഴിക്കറി“. This is a well-accepted side dish for main courses like  Malabar Parotta, Appam & Chapati. The richness given by its ingredients makes this a tasty- mouthwatering side dish.

Ingredients

For marinating  (Bowl 1)

  1. Chicken :                  1 kg
  2. Chilli powder :         1 Tsp
  3. Turmeric powder : ½  Tsp
  4. Ginger garlic paste :   1 Tsp
  5. Salt : ½  Tsp

For masala  (Bowl 2)

  1. Coconut :               1C
  2. Chilli powder :      3 Tsp
  3. Coriander powder :  2 ½  Tsp
  4. Turmeric powder : ½  Tsp
  5. Chopped garlic : 3 cloves

Whole spices

  1. Fennel seeds : ¼  Tsp
  2. Cardamom :        2
  3. Cloves.        :        2
  4. Star anise  (തക്കോലം )  :        1
  5. Cinnamon:          1

For gravy  (Bowl 3)

  1. Sliced  onion       :            2
  2. Chopped garlic :              2 ½  Tbsp
  3. Chopped ginger :            1 Tbsp
  4. Chopped green chilly :  3
  5. Chopped tomato :         1
  6. Curry leaves :                 3 sprigs
  7. Oil                            :       1 ½  Tbsp
  8. Salt for taste

 

Chicken Curry Ingredients

Chicken Curry Ingredients

Method :-

  • Marinate the chicken with ingredients in Bowl 1 & keep it for minimum 1/2 hour.

Preparing Masala

  • Heat kadai/ pan on the stove and dry roast the coconut ( I used to keep roasted coconut as it can be stored for months )
  • Once the color changed to light golden brown, add the garlic and whole spices.
  • Fry it for another 4 to 5 minutes and then add the chilli, coriander and turmeric powder.
  • Fry it for another 5 to 6 minutes or until the color will become golden color.
  • Once it get cooled, put it in a mixie or blender and powder it in dry.
  • Then pour some water and make it as a fine paste.

 

Masala

Masala

  • Keep one kadai on the stove and pour the oil, once it heated add the bowl 3 ingredients except the tomato.
  • Fry the ingredients and once the color change to light brown,  add the marinated chicken
  • Saute the chicken for another 5 to 6 minutes.
  • Add the ground masala paste along with approximate 1/2 Cup of water and the right amount of salt.
  • Close the lid and allow it for boil
  • Once boiled well, add the chopped tomato.
  • Close the lid again and cook until the chicken became tender and the gravy will become thick.
Preparation

Preparation

Tips: According to your taste you can adjust the amount coconut , spices, oil  etc
While frying the coconut keep the flame on medium ,  to avoid over burning of the same. Over burned coconut will make the  gravy  bitter.

 

2 Responses to Chicken Curry Kerala Style

  1. Meena P says:

    Well explained…. Thanks

     
  2. […] For Chicken Curry recipe for this dish follow this link […]

     

Leave a Reply

Your email address will not be published. Required fields are marked *

Contact Us

Follow Me in Facebook