Kerala chicken curry

Name: Kerala chicken curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: en
Ingredients: 2 tablespoons cooking oil; 3 cloves garlic, finely chopped; 5 cm piece ginger, peeled and chopped; 2 small green chillies, chopped; 1 onion, finely sliced; 15 curry leaves; 1 teaspoons fennel powder; 2 teaspoons red chilli powder; 1 teaspoon turmeric powder; 1½ tablespoons coriander powder; 1/2 teaspoon crushed pepper; Salt, to taste; 600 g chicken thigh fillets into a large dice; 270 ml coconut milk

Main Dish

4 servings

15 min

Very Easy

(5/5 - 1 vote)

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

The fresh coconut flavor tickles your senses making the dish simply exquisite.

Ingredients

Number of serving: 4

2 tablespoons cooking oil

3 cloves garlic, finely chopped

5 cm piece ginger, peeled and chopped

2 small green chillies, chopped

1 onion, finely sliced

15 curry leaves

1 teaspoons fennel powder

2 teaspoons red chilli powder

1 teaspoon turmeric powder

1½ tablespoons coriander powder

1/2 teaspoon crushed pepper

Salt, to taste

600 g chicken thigh fillets into a large dice

270 ml coconut milk

Preparation

Heat oil in a large pan over medium high heat and add garlic and ginger; cook for a minute and add chilli, onion and curry leaves.
Continue cooking until onion is a light golden brown colour. Stir in the spices, salt and chicken and mix well. Add 1 cup of water and simmer for 10 - 15 minutes or until chicken is cooked through.
Add coconut milk and simmer gently, without boiling, until curry is thick and fragrant. Season with salt and serve immediately with rice or Kerala Parotta / chapati.

Report a mistake in the recipe text

NNiyaprakash