I feel the North Indian Curries, your Butter Chicken, your Tikkas, your Bhuna masalas, get more international attention than the humble South Indian Curries. India has mind-blowing curry variations and today I’d like to draw your attention to this lipsmacking Kerala Style Curry recipe all the way from South India!
Lunch today was a beautiful, coconut based, spicy, Kerala style chicken curry with steamed basmati rice tossed in Ghee. Oh so satisfying! You can also enjoy this with some warm soft, Dosas!
You’ll need:
1 medium Chicken breast in chunks – Chicken drumsticks/Bone-in work better
2 tbsp Coconut oil
1 medium Red onion thinly sliced
2 tbsp Tomato paste
1 tsp Mustard seeds
2 Slit Green chillies
2 tbsp Garlic and Ginger crushed and 1 tbsp paste
2 tbsp Dessicated Coconut
1/2 cup Coconut milk
1/2 tsp Salt, 1/2 tsp pepper, 1/2 tsp turmeric, 1 tsp coriander powder, 1 tsp chilli powder
Coarsely ground spices: 2 Green Cardamoms, 1 inch Cinnamon stick, 1 tsp fennel seeds, 2-3 cloves
10-15 Curry leaves
Marinate the chicken chunks in salt, pepper and ginger garlic paste for at least 30 mins
In a non stick pan, add coconut oil and let it heat up.
Add, mustard seeds. Once they start to splutter add thinly sliced onion, crushed ginger garlic and salt
Reduce the heat to medium low and cook for about 10-12 minutes till the mixture becomes soft golden brown
Add salt, pepper, coriander powder, turmeric powder and chilly powder, mix well and saute for about a minute
Add tomato paste and mix everything well. Now add, dessicated coconut, coconut milk, and cover cook for about 5-7 mins on medium low heat or till you see oil on the surface of the gravy
Add marinated chicken and turn the heat to medium high. Once the chicken whitens, reduce the flame to medium low, add 1/2 cup water, slit green chillies and curry leaves
Cover and cook for 5-10 mins till the chicken is cooked and tender. Add some garam masala for added spice
Enjoy with Ghee rice/Parathas/Dosas!
