If you’re a fan of spicy and flavorful dishes, you’re in for a treat with this Kerala Style Chicken Curry recipe with Coconut Milk.
This classic South Indian dish is known for its rich and aromatic flavors. Thanks to a blend of spices and herbs typical of the region. Adding coconut milk also gives the curry a creamy and luxurious texture. That pairs perfectly with the tender chunks of chicken.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and sure to impress. So, grab your apron and get ready to savor the flavors of Kerala in the comfort of your own home!
What is Kerala-style chicken curry made of?
Kerala curry is a delectable mix of tastes and spices that elevates it to the status of culinary genius. The center of this curry is frequently protein-rich, including components such as chicken, fish, or even vegetarian choices like lentils. The harmonic mix of fragrant spices, coconut milk, and fresh herbs creates enchantment. The natural sweetness of coconut milk balances the fiery taste of Kerala curry.
How to make Kerala Style Chicken Curry
The traditional Kerala-style chicken curry preparation. You’ll start with a whole chicken weighing around 1 kilogram, which you can cut into whatever pieces you want, whether it’s breasts, back, wings, drumsticks, or neck. It’s perfectly fine if some bones are included – they enhance the flavor.
Place these chicken pieces in a dish and season with an intriguing combination of ingredients: 1 teaspoon curry powder, 1 teaspoon black pepper powder, 1 teaspoon salt, 1 teaspoon lemon juice, and a handful of aromatic curry leaves. Mix these ingredients thoroughly with the chicken, seal the bowl, and leave it to marinate for at least 30 minutes, though a longer marination will only improve the overall flavor.
Next, heat 3 tablespoons coconut oil in a skillet and add 4 medium-sized chopped onions, fresh green chilies, and curry leaves. After a while, add 1 teaspoon of salt, finely chopped ginger, 10 minced garlic cloves, one diced tomato, and a critical component – 1/4 cup of coconut pieces. After around 10 minutes, add the marinated chicken to the pan and thoroughly combine it with the boiling ingredients. Cover the pan and simmer for 30 minutes over low to medium heat, allowing the flavors to mingle delightfully.
Final steps:
When the chicken is halfway cooked, it’s time to add the creamy richness of coconut milk. Pour around 2 cups of coconut milk, ensuring it’s appropriately combined with the other ingredients. Cook for a further 30 minutes over medium heat.
To intensify the flavors, roast 2 1/2 tablespoons coriander powder, 3 tablespoons red chili powder, and 1/2 teaspoon curry powder in a separate skillet over low heat for 1-2 minutes while stirring. Blend this spice combination into the main dish well.
Just before serving, pour 1/2 cup of thick coconut milk and garnish with a handful of fresh curry leaves. Allow the dish to cool slightly, and it’s now ready to savor the delicious Kerala-style chicken curry.
Kerala Style Chicken Curry with Coconut Milk
Equipment
- Pan
Ingredients
- 1 kg Chicken
- 1/2 tsp curry powder
- 1 tsp black pepper powder
- 1 tsp lemon juice
- salt
- Few curry leaves
- 4 onions
- 8 fresh green chilies
- ginger
- Garlic cloves
- 2 1/2 tbsp coriander powder
- 3 tbsp red chilly powder
- 1/2 tbsp curry powder
Instructions
- The first thing you need for this dish is 1 kilogram of chicken. You can use breasts, back, wings, drumsticks, neck… Whatever you like. Meat can freely contain bones. It is even desirable. Basically, you need a whole chicken that has been chopped into pieces.
- Put the chicken pieces into a bowl. Add to it the following seasoning:+1/2 teaspoon of curry powder+1 teaspoon of black pepper powder+1 teaspoon of salt+1 teaspoon of lemon juice+Few curry leaves
- Mix all these ingredients together with the meat. Close the bowl and leave it to marinate for at least 30 minutes. You may marinate it even longer. It will make the meat just tastier.
- Add 3 tablespoons of coconut oil to a pan. Chop 4 middle-sized onions and add them to the pan. Also, add a few fresh green chilies and a few curry leaves.
- Simmer all this while stirring constantly. In the meantime, you may add 1 teaspoon of salt and a bit of chopped ginger, and 10 chopped garlic cloves.
- You may also chop one tomato and add it. Now comes a very important part: 1/4 cup of coconut pieces.
- After about 10 minutes, you can add previously prepared marinated meat. Mix it all together well. Close the pan, and cook it for 30 minutes of low to middle heat.
- After 30 minutes, it will be half-cooked. That’s the time when we add coconut milk. Pour about 2 cups of coconut milk into the cooking dish. Mix it and cook it on medium heat for 30 minutes.
Browned flour
- Now, let’s prepare the browned flour. Add the following ingredients to a separate pan:+2 1/2 tablespoons of coriander powder+3 tablespoons of red chilly powder+1/2 tbsp of curry powder
- Roast it on low heat while constantly stirring for 1-2 minutes. Add it to the main dish and mix it all together.
- Just before the meal is cooked, pour 1/2 cup of thick coconut milk and add a few more curry leaves.Leave the dish aside to cool a little, and it is ready to serve.
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What is Kerala-style cooking?
Kerala cookery primarily uses fresh, locally sourced products and a well-balanced spice blend. Because of ingredients like red chilies and black pepper, the tastes are robust and rich, typically leaning towards the hotter side.
In most Kerala meals, coconut, in various forms, adds a creamy texture and a tinge of sweetness. The cooking methods available range from frying and sautéing to steaming and boiling.
Where does Keralan curry come from?
Kerala, sometimes known as “God’s Own Country,” is a coastal state in India’s southern region. It is well-known for its verdant green scenery, tranquil backwaters, and excellent food. Keralan curry has strong origins in the region’s culture and traditions. The usage of coconut, which is abundant in Kerala, is a distinguishing feature of this cuisine. The peculiar aromas of Keralan curry result from the mix of coconut and spices introduced by traders from the ancient spice route.
Is Kerala food spicy?
Yes, Kerala cuisine is well-known for its heat. Kerala food has a hot bite because of the extensive use of red chilies, black pepper, and other fragrant spices. On the other hand, the spiciness is generally well-balanced by the smoothness of coconut milk and the freshness of herbs like curry leaves. So, even if you’re not a lover of spicy cuisine, Kerala meals offer a delectable range of tastes to satisfy your palate.
Which spice is Kerala famous for?
Kerala is well-known for its black pepper. Indeed, since antiquity, Kerala has been a significant spice trading center, and black pepper was one of its most valuable commodities. Kerala’s temperature and soil conditions suit cultivating high-quality black pepper, prized for its bold flavor and scent. So, when you eat a Kerala meal, you probably get a whiff of this world-famous spice.
What does coconut milk do to curry?
When added to curries, coconut milk provides a rich and creamy texture that balances out the spice and heat of the dish. It also adds a subtle sweetness and nuttiness that enhances the overall flavor profile of the curry.
If you’ve enjoyed the Kerala Style Chicken Curry with Coconut Milk, check out our other recipes to your taste!
It’s not easy to suggest such a fantastic dish! I’m just joking, of course. There are plenty of super chicken recipes around. I will single out 2 of them here—first, something from the Chinese kitchen: Chinese Chicken Fingers Recipe with Tartar Sauce. For those more oriented to pasta, I have the Easy Marry Me Chicken Recipe With Pasta. I’m sure that you won’t regret checking out these dishes and preparing them yourself!