Delicious Keralan inspired chicken curry which has an addition of coconut milk in the end which makes it very creamy and delicious. This tastes great with appam, dosa, idiyappam, parota, and rice.
This spicy chicken curry has coconut milk added in this for creaminess and has a hint of black pepper in it. Will share another version that has not many tomatoes added to the curry. This one is my favourite because it has a tanginess from the tomatoes.
Kuttanadan Chicken Curry Recipe
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Recipe type: Side
Cuisine: Indian
Serves: 5 to 6 servings
Ingredients
FOR MARINATION:
Chicken - 1 kg
Kashmiri Chilli Powder - 1 tablespoon
Turmeric Powder - 1 tablespoon
Garam Masala Powder - 2 tablespoons
Salt to taste
Ginger Garlic Paste - 2 tablespoons
FOR GRAVY:
Coconut Oil - ¼ cup
Mustard Seeds - 1 tsp
Curry leaves a handful
Onions - 2 large chopped finely
Green Chillies - 2 to 3 slit
Ginger Garlic Paste - 2 tablespoons
Tomatoes - 4 large chopped finely
Kashmiri Chilli Powder - 2 tablespoons
Coriander Powder - 2 tablespoons
Cumin Powder - 1 teaspoon
Garam Masala Powder - 1 tablespoon
Black Pepper Powder - 2 teaspoon
Salt to taste
Thick coconut milk - 2 cups
Instructions
Take chicken in a bowl, add all ingredients for marination to it and mix well. Leave aside for 30 mins.
Now heat oil in a pot. Add in mustard and curry leaves.
Add in onions and cook till golden brown.
Add chillies and ginger garlic paste and mix well. Saute for 2 mins.
Now add in spice powders, salt and mix well.
Add chicken and coat well in spices.
Add in tomatoes and cook that till it is mushy.
Cover and cook the chicken for 25 to 30 mins.
Now add in coconut milk and mix well. Cover and simmer till oil floats on top.
Serve it with rice.
