This simple chicken curry has an amazing burst of flavors from the fresh ground roasted spices & the tempering touch that’s given with the fresh curry leaves. Years ago I happened to try this and just got hooked to it forever. Made it time & again and have always been complimented by my folks. This kerala chicken goes well with plain rice, ghee rice, kerala neychoru, pathiri, appam or any breads like roti, parotta, paratha & chapathi. More Kerala recipes,Ney choruKerala biryaniEgg roast for more chicken curry recipes, checkchicken kurmaandhra chickenchicken curry without coconutchettinad chickenchicken butter masalachicken tikka masala
Preparation for Kerala chicken
- Marinate chicken with garam masala, salt, turmeric , red chili powder and pepper. Set aside for about 30 to 45 minutes.
- Dry roast the dry spices and cool them. Make a fine powder and add little water and make a paste.Set aside.
How to make
- Add coconut oil to a hot pan and fry onions till lightly golden.Then add ginger garlic paste and fry till the raw smell goes off.
- Add the marinated chicken and fry for 3 to 4 minutes on a high flame. Pour the ground garam masala paste, Mix well.
- Cook covered on a medium to low flame till the chicken is cooked completely. Pour thin coconut milk.
- Simmer for 5 minutes. Check salt and adjust as needed. Heat a small pan with coconut oil for tempering. Add onions and fry till they turn pink. Add curry leaves and broken chili. when they turn crisp. Switch off the stove.
- Pour this tempering over the curry. Related Recipes
