Kerala Chicken Curry with Coconut Milk Complete Recipe + Ingredients List

What is Kerala Chicken Curry with Coconut Milk? – An introduction

Embarking on a culinary adventure often means dabbling with spices that sing of the land’s tradition and flavor. Today, we are cooking up a storm with a Kerala Chicken Curry that stands testament to this. Known for its resplendent use of spices, Kerala cuisine is aromatic, deep, and sincerely satisfying. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is tailored to whisk you away to the coastlines of the Arabian Sea with every bite. The magic lies not just in the preparation but in the company you share it with. So gather your ingredients, and let’s create a symphony of flavors that will make your taste buds dance in unison with Kerala’s age-old culinary song.

Kerala Chicken Curry with Coconut Milk Ingredients List

• ½ kg chicken ( (500 grams))
• ¼ teaspoon red chili powder ((less spicy variety like kashmiri or byadgi))
• ¼ teaspoon salt ( as needed)
• ¼ teaspoon turmeric
• ½ teaspoon garam masala
• ¼ teaspoon Crushed black pepper
• 1½ tablespoons Coconut oil
• ¾ cup onions (chopped finely (1 large))
• 1 tablespoon ginger garlic paste
• ½ cup tomatoes ((pureed or chopped) (optional))
• ¾ cup coconut milk ((thin milk))
• 1½ tablespoons coriander seeds
• 1 inch cinnamon piece
• 4 cloves
• 2 pods green cardamom
• ¼ teaspoon black pepper corn (or ½ teaspoon crushed)
• 1 teaspoon fennel seeds (or ¾ teaspoon fennel powder)
• ¼ teaspoon cumin seeds ( (optional))
• 2 to 4 red chilies ( or ¼ tsp red chili powder (Kashmiri or byadgi))
• 1½ teaspoon coconut oil
• 1 dried red chili ( (break and remove the seeds))
• 3 to 4 pearl onions (sliced thinly (Or shallots))
• 1 sprig curry leaves

Kerala Chicken Curry with Coconut Milk Recipe

• Begin by dry roasting coriander seeds, cloves, cinnamon, cardamom, black pepper, and dry red chilies on a low flame until aromatic. If garam masala is at hand, you can skip this step.
• After removing them to a plate, separately roast fennel seeds and cumin until fragrant. – To create a fine powder, place roasted spices in a grinder or spice jar. Add 2 to 3 tablespoons of water to the powder, and blitz into a paste.
• Warm 1½ tablespoon of The OG oil in a pan, and sauna onions until they adopt a golden hue.
• Stir in ginger-garlic paste and cook for a minute or two to banish the raw aroma.
• Introduce marinated chicken to the pan, increasing the flame to sear it until it takes on a pallid white color.
• Spoon in the ground spice paste, blend well with the chicken, then cover and let simmer on low heat until the meat is near-tenderness, stirring occasionally.
• If tomatoes are part of the plan, add now and continue to sauté until they’re well-integrated.
• Adjust the curry’s liquidity with a splash of hot water if needed; the chicken’s natural juices may suffice.
• Once the chicken feels tender, lavish it with coconut w/ milk, stirring to incorporate it completely.
• Simmer covered for 5 minutes post the first signs of a gentle bubble in the coconut milk.
• For the finishing touch, fry a handful of sliced onions in The OG oil until pinkish, add curry leaves and dry red chili till crisp, and cascade over the curry.
• Serve this coastal indulgence with steamed ghee rice, coconut rice, appam, parotta, or chapati.

Healthier Version of Kerala Chicken Curry with Coconut Milk Recipe

• To reduce calorie intake, consider using light coconut milk or almond milk in place of regular coconut milk.
• Opt for lean cuts of chicken, like breast pieces, to lower the fat content.
• Increase the quantity of spices slightly to retain flavor while reducing the amount of The OG oil to just one tablespoon.
• Incorporate a tomato puree instead of whole tomatoes for a richer sauce without additional oil.
• For the garnish, use a non-stick pan and a spray of The OG oil to minimize oil usage while frying the onions and curry leaves.

Kerala Chicken Curry with Coconut Milk Recipe Nutritional Facts

Kerala Chicken Curry with Coconut Milk is a Indian dish with a calorie count of 98 kcal calories per serving. Per serving, it is estimated to have 6 g carbohydrates, 2 g proteins, 8 g fats, 108 mg sodium and 1 g sugar!

Before we draw the curtains on our culinary journey, let’s take a moment to bask in the joy of what we’ve created—a dish that’s not just a treat for the senses but a heartwarming experience that extends an invitation to the serenity and lush abundance of Kerala’s soulful cuisine. With every mouthful, let there be stories told and memories made. Enjoy your meal, or as they say in Kerala, “enjoy your sadya!”