Kerala chicken curry
A fragrant and spicy chicken curry with a rich yellow-orange coating of traditional Kerala spices. Perfect with rice or flatbread.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
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Ingredients
- 2 lb chicken pieces
- 1 large onion
- 2 tbsp ginger-garlic paste
- 2 medium tomato
- 1 cup coconut milk
- 10 leaves curry leaves
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
Instructions
- 1
Heat oil in a deep pan and sauté onions until golden brown.
- 2
Add ginger-garlic paste and curry leaves, cook for 2 minutes.
- 3
Stir in tomatoes and cook until soft and mushy.
- 4
Add coriander, turmeric, and chili powders; fry for 1 minute.
- 5
Add chicken pieces and coat well with the spice mixture.
- 6
Pour in coconut milk and salt, simmer covered for 20 minutes.
- 7
Uncover and cook until gravy thickens to your liking.
Tools you’ll need
- deep pan or Dutch oven
- wooden spoon
- knife
- cutting board
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