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Kerala Chicken Curry Recipe

Kerala chicken curry recipe, how to make nadan kerala chicken curry.

kerala chicken curry

Kerala chicken curry is a simple but spicy chicken curry from Kerala, and my Easter recipe for you.

This chicken curry is almost similar to my nadan chicken currythe slight difference is that some tomatoes are pureed and the outcome is a rich and thick gravy.

Last time when amma visited us here in Calicut  (remember, I shared puff pastry recipe), we made this curry and I forgot completely about it. I was searching my recipe pictures for a chicken recipe to share for Easter and was so glad this popped up.

Amma says that the richness in this nadan Kerala chicken curry comes from pureeing the tomatoes and the amount of onions used (5 onions). The gravy is thick and spicy and perfect for serving with rice, roti, appam, puttu etc.

kerala chicken curry recipe


How to make kerala chicken curry with step by step pictures.
Wash and clean the chicken and keep it on a strainer.
Heat a large pan or kadai with coconut oil. Add in the sliced onions, slit green chillies and saute it on low to medium flame until it starts to turn brown.
Grind ginger and garlic and keep aside.
kerala chicken curry 1


Once the onions are almost brown; add in the ginger-garlic paste. Mix well on low flame for a minute. Then add in one sliced tomato and again on low flame mix well and saute it for 3 minutes.
kerala chicken curry 2

While it is sauteing; puree the rest of the tomatoes and then add in. Saute again for another 6-7 mins or until oil starts coming out from the sides.
kerala chicken curry 3

Add in the Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala. Add little water (about 2 tbsp) and mix everything well on low flame for another 2-3 mins.
kerala chicken curry 4

Add in the chicken and mix well. Allow the chicken to be mixed well for another 7 minutes, so that the moisture in the chicken are absorbed and it will be lightly fried and after about 10 minutes the chicken will be half cooked and at that point you can add 1/2 cup water cover and cook the chicken on low flame.
Once the chicken is cooked add in 1/2 tsp sugar and more curry leaves.
 Serve hot with rice or roti.
kerala chicken curry 5

More Recipes:
Roti/Flatbread
Bhatura
Kerala Puttu
Appam Recipe

Kerala Chicken Curry Recipe


PREP TIME: 5 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  kerala chicken curry  

  INGREDIENTS

  • Chiken (bone-in): 1 kg
  • Onions: 5, sliced
  • Green Chilies: 5-6, slit
  • Ginger: 1 1/2 inch piece
  • Garlic: 2 pods
  • Tomatoes: 5 (puree 4 tomatoes)
  • Kashmiri chilli powder: 2 tbsp
  • Corianger powder: 1 tbsp
  • Garam masala: 1 1/2 tsp
  • Organic turmeric powder: 1 tsp
  • Sallt: 2 tsp or as needed
  • Coconut oil: 4 tbsp
  • Curry leaves: 3 sprigs
  • Sugar: 1/2 tsp
  • Extra water to add when the masalas are added and to cook the chicken: About 1/2 cup (or as needed)


  METHOD:

  1. Wash and clean the chicken and keep it on a strainer.
  2. Heat a large pan or kadai with coconut oil. Add in the sliced onions, slit green chillies and saute it on low to medium flame until it starts to turn brown.
  3. Grind ginger and garlic and keep aside.
  4. Once the onions are almost brown; add in the ginger-garlic paste. Mix well on low flame for a minute. Then add in one sliced tomato and again on low flame mix well and saute it for 3 minutes.
  5. While it is sauteing; puree the rest of the tomatoes and then add in. Saute again for another 6-7 mins or until oil starts coming out from the sides.
  6. Add in the Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala. Add little water (about 2 tbsp) and mix everything well on low flame for another 2-3 mins.
  7. Add in the chicken and mix well. Allow the chicken to be mixed well for another 7 minutes, so that the moisture in the chicken are absorbed and it will be lightly fried and after about 10 minutes the chicken will be half cooked and at that point you can add 1/2 cup water cover and cook the chicken on low flame.
  8. Once the chicken is cooked add in 1/2 tsp sugar and more curry leaves.
  9. Serve hot with rice or roti.

NOTES

  • If using ordinary chilli powder reduce by half.
  • You can also reduce green chilies to suit your taste.
  • Sugar is added to balance the spices.
  • If you want a thick gravy; 1/2 cup would be enough and you can thin by adding 1/4 cup. Remember the gravy thickens once it cools down.
  • Add boiled water if you want to thin out the gravy. Add more curry leaves for that nadan flavor and taste.

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