Traditional Kerala Chicken Curry
Which is the most common chicken curry prepared in Kerala homes? For most it’s the chicken curry with coconut milk or the traditional Kerala chicken curry. If chicken curry is required with gravy, then my mother immediately prepares it. I can say it’s a very simple recipe and the best part is there you get lots of thick gravy for this curry. If you are looking for a similar curry check out the recipe!!!!
If you are looking for another option for chicken curry with coconut milk check out Nadan Chicken Curry. Its equally good.
Traditional Kerala Chicken Curry
Ingredients: (Serves 3-4)
- Chicken – 500g (cut into medium pieces)
- Onion – 1 big
- Green chilli – 2
- Tomato – 2 medium
- Ginger garlic paste – 3 tsp
- Cardamom pods – 2
- Kashmiri chilli powder – ¾ – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – 2 tsp
- Garam masala/Chicken masala – 1 tsp
- Fennel powder – ½ tsp
- Coconut Milk – ¾ cup
- Curry leaves – few
- Oil – 5 tbsp
- Salt
To Marinate :
- Kashmiri chilli powder – ¾ tsp
- Coriander powder – 2 tsp
- Turmeric powder – ½ tsp
- Ginger garlic paste – 1 tsp
- Salt
(Note: Vary the amount of chilli as per your spice level
1 Cup = 250 ml)
Method: (With Step-by-Step Pictures)
Mix all the ingredients to marinate. Add little water into it and make it to a paste. Add chicken pieces into it and mix well.
Add to it sliced onion, green chilli, curry leaves and mix well.
Pressure cook the same. (Go for 1 whistle and immediately remove the cooker from the stove. Even though we have not added water while cooking chicken, there will be chicken stock in the cooker)
Heat oil in a pan add sliced tomato and sauté till it becomes soft.
Add ginger garlic paste and sauté for a minute
Add crushed cardamom pods, all spice powders and sauté till oil starts appearing on the sides of the pan.
To the pan add the chicken stock in the cooker and mix well.
Add the chicken pieces and mix well so that gravy gets coated on the chicken pieces.
Add coconut milk and mix well
Cook with the pan covered in medium flame for 6 – 8 mins till gravy becomes thick.
Pout 1 Tbsp of oil on the top. Serve hot with Appam/ chappati
Awesome recipe… Made it in midnight for next day lunch can’t resist ate half the curry at 11…
Thanks for the lovely feedback Vignesh!!!!!
Another gorgeous curry. We had it last night so rich and tasty. Thanks Vimmy.
Thanks for the awesome feedback Richard 🙂
Was kind of worried about pressure cooker without water and added about 125ml. The dish worked out really well all the same. Thanks
Thanks for the Lovely Feedback Rajashekar 🙂
Thanks for this awesome recipe. This was my first try for traditional Kerela dish.
And thanks for the pressure cooker trick it saved a lot of time.
Hi Gunjan,
Thanks for your lovely feedback. Happy Cooking!!!!
Cheers
Vimmy 🙂
Hii,
Wonderful! Thanks a lot for the recipe.
Thanks Sreelakshmi!!!!!
How do you cook the chicken if you dont have a pressure cooker?
Thanks
Hi Richard,
If you don’t have pressure cooker, take all the ingredients i mentioned in normal pan. Add almost 3/4 cup of water. Cover and cook until chicken is soft and cooked. Add more water if required until chicken is cooked. Then continue with rest of the steps. Cooking in pressure cooker, greatly reduces the time of cooking. Hope i am clear. let me know if you have any doubts.
Thanks
Vimmy 🙂
Thanks Vimmy I am cooking it tomorrow night. It sounds so good and let you know how it goes.
Sure 🙂
What kind of oil at the end do you use?
Thanks
Hi….you can use same oil which u are using for cooking. Sunflower oil is what is usually use for cooking 🙂
Chechi, i always use to struggle to make curry with thick gravy…… This curry came out awesome with very thick gravy…..Thanks for the recipe
Dear Laya,
Happy to know that recipe worked out well for you and thanks a lot for the feedback.
Cheers
Vimmy 🙂