SOUTH INDIAN (KERALA) CHICKEN CURRY
This is a yummy medium spicy chicken curry in a thick sauce. I have attempted to modernize it a bit without taking away from the authentic taste, hope you enjoy this as much as DH & I do!
Provided by SweetnSpicy Chef
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a deep pan.
- Mix/Grind coriander, chili, turmeric and pepper together in a bowl - set aside.("A").
- Fry mustard in hot oil and sauté onion, garlic, ginger, chili and curry leaves ("B") till onions are golden.
- Once done - remove onion mixture from oil to another frying pan & add tomatoes and keep over low heat till tomatoes dissolve from their skins.
- Meanwhile in the deep pan, add chicken, vinegar, salt, and spice mixture ("A") - stir for a few minutes . Mix coconut milk & water and add. Cover the pan with lid & cook over med-low heat ("C").
- When the meat is cooked through, add the potatoes. Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from "B" and add the tomato paste.
- Leave uncovered & stir once in awhile. When the potatoes are cooked through & the curry thickens, remove from heat & garnish with chopped coriander & enjoy with jasmine or basmati rice!
Nutrition Facts : Calories 804.6, Fat 36.2, SaturatedFat 16.3, Cholesterol 212.5, Sodium 564.8, Carbohydrate 35.3, Fiber 6, Sugar 10, Protein 83.7
CHICKEN CURRY-KERALA STYLE
Kerala is one of the south Indian states of India. Coconut is a main ingredient in almost all the recipes belonging to this region. Sometimes it is used scraped, sometimes as a paste, sometimes the milk of coconut is extracted and added to the dish and some other times it is dry roasted and then ground into a paste before adding it to any dish. Each way of adding coconut gives a distinctive flavour to the dish. Here in this curry the coconut is roasted and then made to a paste before finally adding it to the gravy.
Provided by udita
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
- Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
- Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
- Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
- Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
- Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
- Keep cooking on low(covered) after this, while stirring ocassionally.
- When the chicken is done add the coconut paste and cook for some more time.
- Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
- Serve after some time with Kerala Parottas.
Nutrition Facts : Calories 527, Fat 38.3, SaturatedFat 17.4, Cholesterol 121.7, Sodium 135.2, Carbohydrate 15.8, Fiber 5.8, Sugar 6.4, Protein 32
KERALA ROADSIDE CHICKEN
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It's worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that's unique to Kerala, but any flatbread, or even rice, works well. It's also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.
Provided by Kim Severson
Categories dinner, poultry, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
- In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
- In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
- Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.
Nutrition Facts : @context http, Calories 1198, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 122 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 103 grams, Sodium 397 milligrams, Sugar 2 grams, TransFat 0 grams
KERALAN CHICKEN COCONUT ISHTU
Anjum Anand adds green beans and spinach to this creamy chicken curry to make a flavourful one-pot meal - serve alongside rice, paratha, naan or rice noodles for a special supper
Provided by Anjum Anand
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 21
Steps:
- Heat the oil in a wide pan (a karahi or wok is ideal), then add the cinnamon stick, cardamom pods, cloves, peppercorns and star anise. Once the seeds have stopped popping, add the curry leaves and the onion and cook over a medium heat until translucent. Add the ginger, garlic and green chillies, and sauté gently for 1-2 mins or until the garlic is cooked.
- Grind the fennel seeds to a fine powder in a spice grinder or with a pestle and mortar, then add to the pan with the turmeric, ground coriander and a pinch of salt. Add a splash of water and cook for 2 mins. Put the chicken in the pan and cook in the spice paste for 2 mins. Add water to come a third of the way up the chicken, bring to a boil, then reduce the heat and cook, covered, for 1 hr, stirring occasionally.
- Once the liquid has reduced, add the green beans and coconut milk (including the thin milk that collects at the bottom of the can), cover and cook for another 10 mins. Uncover and cook off most of the excess liquid, stirring occasionally. Check the chicken is cooked all the way through. Stir in the coconut cream, vinegar and spinach, and bring to a simmer. Taste and adjust the seasoning, and serve topped with the coriander.
Nutrition Facts : Calories 538 calories, Fat 39 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
More about "kerala chicken curry recipes"
KERALA CHICKEN RECIPE WITH COCONUT MILK - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (140)Total Time 50 minsCategory MainCalories 610 per serving
- Marinate chicken with chilli powder, salt, turmeric, pepper and garam masala. Keep aside until you prepare the rest.
- On a low flame dry roast coriander seeds, cloves, cinnamon, cardamom, pepper and red chilies until they begin to smell aromatic.
KERALA STYLE EASY CHICKEN CURRY | KERALA CHICKEN CURRY
From pachakam.com
4.7/5 (91)Servings 4Cuisine KeralaTotal Time 30 mins
KERALA-STYLE CHICKEN CURRY RECIPE BY SIVAPRIYA BALAGOPAL ...
From food.ndtv.com
Servings 2Total Time 45 minsCategory South Indian
THALASSERY KOZHI CURRY - KERALA TOURISM
From keralatourism.org
TOP 20 CHICKEN DISHES OF KERALA - CRAZY MASALA FOOD
From crazymasalafood.com
KERALA CHICKEN CURRY RECIPE, NADAN KOZHI CURRY - FOOD NEWS
From foodnewsnews.com
KERALA CHICKEN CURRY FOR APPAM - FOOD NEWS
From foodnewsnews.com
WHERE DOES KERALA CURRY COME FROM? – MORETHINGSJAPANESE.COM
From morethingsjapanese.com
KERALA CHICKEN CURRY RECIPE | HOW TO MAKE CHICKEN CURRY ...
From recipes.timesofindia.com
FOOD TRUCK MENU - KERALA CURRY EXPRESS
From keralacurryexpress.com
CHICKEN CURRY - KERALA TOURISM
From keralatourism.org
KERALA STYLE CHICKEN CURRY WITH COCONUT MILK - NADAN ...
From cookingcurries.com
KERALA STYLE CHICKEN CURRY WITH COCONUT MILK - PEPPER DELIGHT
From pepperdelight.com
KERALA CHICKEN CURRY NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
10 KERALA CHICKEN CURRY IDEAS | COOKING RECIPES, RECIPES ...
From pinterest.ca
KERALA CHICKEN CURRY | KNOW ALL ABOUT KERALA CHICKEN CURRY ...
From food.ndtv.com
OIL-FREE CHICKEN CURRY | RECIPE | FOOD | MANORAMA ENGLISH
From onmanorama.com
RECIPE: CHICKEN CURRY IN KERALA STYLE - FOOD
From mapsofindia.com
33 KERALA STYLE CHICKEN CURRY IDEAS | CURRY, CURRY CHICKEN ...
From pinterest.ca
KERALA CHICKEN CURRY - FOOD FINGER
From foodfinger.in
KERALAN CHICKEN CURRY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
KERALA CURRY
From keralacurry.com
MENU - KERALA KITCHEN
From keralakitchen.ca
WHAT IS KERALA CHICKEN CURRY? – KENNEDYS CURRY
From kennedyscurry.com
KERALA STYLE CHICKEN CURRY - FOODHANGLA
From foodhangla.com
KERALA - NADAN CHICKEN CURRY | AUTHENTIC RECIPE FOR RUSTIC ...
From recipesaresimple.com
KERALA CHICKEN CURRY RECIPE BY FOODIE.RISHIKA | IFOOD.TV
From ifood.tv
KERALA CUISINE : 22 KERALA FOOD ITEMS THAT YOU MUST TRY
From holidify.com
KERALAN CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
KERALA CHICKEN CURRY | AUTHENTIC KERALA BLENDED CHICKEN ...
From youtube.com
KERALA FOOD NADAN SPICY CHICKEN CURRY STOCK PHOTO (EDIT ...
From shutterstock.com
KERALA CHICKEN CURRY | NADAN CHICKEN CURRY RECIPE
From nisahomey.com
KERALA CHICKEN CURRY (NADAN KOHZI) - INDIAN HOTEL STYLE ...
From glebekitchen.com
KERALA CHICKEN CURRY - SOUTHERN LIVING
From southernliving.com
KERALA CHICKEN CURRY RECIPE BY CHICKEN.MAXIMUS | IFOOD.TV
From ifood.tv
VARUTHARACHA CHICKEN CURRY | KERALA STYLE COCONUT CHICKEN ...
From onmanorama.com
KERALA-STYLE CHICKEN CURRY - LET IT BE FOOD
From letitbefood.com
ഊണിനൊപ്പം വറുത്തരച്ച നാടന് …
From mathrubhumi.com
KERALA RECIPES - KERALA CURRY RECIPES, RECIPE KERALA STYLE ...
From prokerala.com
KERALA CHICKEN CURRY | HOTEL STYLE NADAN KOHZI - YUMMY FOOD
From kitchenflavours.net
KERALA CHICKEN CURRY - GUILT FREE
From guiltfreeblog.com
CHICKEN VEGETABLE STEW FROM KERALA SOUTH INDIA IN SYRIAN ...
From foodandtravelsecrets.com
15 MOST FAMOUS AND DELICIOUS FOOD ITEMS IN KERALA - BITE ME UP
From bitemeup.com
You'll also love