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 curry, the 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.
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.
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.
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.
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.
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.