How to make Kerala Chicken Curry at home

If you are also bored of regular buttery and creamy chicken curries and looking for something coastal, then try this Kerala Chicken Curry at home. Made with marinated chicken and seasoned with special coconut paste, this one offers a unique and refreshing taste that goes well with rice, parotta, or appam as well. Scroll down to read the recipe.

750 g chicken, ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, 3 tbsp coconut oil, 2 large onions, 1 tbsp ginger-garlic paste, 2–3 green chillies, 2 sprigs curry leaves, 2 medium tomatoes, 1½ tsp coriander powder, 1 tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala, salt to taste, water as needed, ½ cup grated fresh coconut, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 dry red chilli, 1 sprig curry leaves, and 1 tbsp coconut oil

First of all, wash the chicken pieces and then add them to a mixing bowl.

To this, add turmeric, chilli powder, and salt. Mix well and set aside for 15–20 minutes.

Now, make a paste with coconut, fennel seeds, and cumin in a blender.

Heat oil in pan and saute onions, along with ginger-garlic paste, green chillies, and curry leaves.

Add all the spices and cook until oil separates.

Now, add the marinated chicken, mix well and cook for 5 minutes on mediu heat. Then add the coconut paste, adjust water. Cover and cook for 25 minutes.

Add a tempering of oil, mustard seeds, dry red chilli, and curry leaves. Serve hot with rice, parotta, or appam.