kerala chicken curry

Kerala chicken curry is loaded with big South Indian flavours. A final tempering gives this curry an extra kick.

kerala chicken curry - Indian hotel style

tbsp black peppercorns

tsp cumin seed

coriander seed

fennel seed

cinnamon bark (also known as cassia)

star anise

cloves

green cardamom pods

tsp kerala masala (- the ground spice. See above)

tsp kashmiri chili powder

tsp kasoor methi (- dried fenugreek leaves)

turmeric

tsp kosher salt

tbsp coconut oil oil

garlic ginger paste (- recipe link below)

spice mix from above

2-3 finger hot (jwala) green chilies (cut into 1 inch pieces)

curry leaves

tamarind paste

boneless, skinless chicken thighs

tbsp coconut milk

coconut oil

tsp mustard seeds

shallot (thinly sliced)

Pre-heat a small skillet over medium-low heat.

Add the spices to the skillet.

Toast, shaking the pan, until they start to get fragrant. This should take a two or three minutes.

Let cool and grind to a fine powder. I like a coffee grinder for this. The old ones with the blade work well. Bad for coffee. Great for spices.

You won&#039;t need anywhere near all of it so transfer it to a jar with a tight fitting lid and store in a cool, dark place. Use it as a funky peppery garam masala if you like.

Make the kerala masala

Measure out your spice mix. Stem your curry leaves. Prep your chicken. Measure out a cup (237 ml) of Indian hotel curry gravy. Cut up your green chilies. Slice your shallot.

Have your garlic ginger paste, tamarind and coconut milk handy. You&#039;re good to go now.

Do your prep

Heat 1 tbsp of coconut oil over medium low heat in the same little pan you used to toast the spices.

Add the shallots and cook until the shallots start to brown.

Add the mustard seed and about 10 curry leaves and cook until the shallots are nicely brown. Set aside.

Make your tempering

Heat the oil in a medium sized frying pan until the oil just starts to shimmer.

Stir in  the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This can get a little messy.

Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don&#039;t skimp on the oil. Bad things happen if the spices stick and burn.

Add the green chilies. Cook another 30 seconds or so.

Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring  to a simmer.

Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and ccok about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.

Add the tamarind paste and coconut milk. Stir well to combine.

Look at the consistency. If you are happy with it, cover and simmer for 2 minutes. If it&#039;s too thick, add a bit of water and stir to combine. If it&#039;s too thin don&#039;t cover it to let it reduce.

While the curry is in it&#039;s final simmer, warm up the tempering over low heat.

Transfer the kerala chicken curry to a serving dish and drizzle/sprinkle it with the tempering.

Kerala chicken curry is great with rice and chapatis or parathas.

Make the kerala chicken curry

Chicken curry well flavored with spices.&nbsp;It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread. It is an easy peasy recipe for kerala chicken curry which suits for a weekday menu.&nbsp;Good one for bachelor's and newbies to cooking also.

Kerala Style Chicken Curry - without coconut (Nadan kozhi curry)

kg chicken

pepper (powder)

turmeric (powder)

salt

onion

tbsp ginger ((grinded))

garlic

tbsps Kashmiri Chilli (Powder)

coriander

tsp garam masala (Powder)

tsp fennel (Powder)

numbers curry leaves ((Sprig))

tomato ((medium))

water

coriander leaves ((chopped))

Coconut oil oil

Marinate the cleaned chicken pieces with the ingredients listed under marination. Keep it aside for 30 minutes.

Slice onion into very small pieces so that it would be easy for it to get mashed into the gravy while chicken gets cooked.

In a kadai, heat the oil. When oil is hot, add the sliced onions, curry leaves, and salt. Adding salt helps the onion to get cooked fast.

Saute the onions until it is lightly brown in color. Add ginger and garlic, saute well.

Once sauteed well, add chilly powder, coriander powder, garam masala,fennel powder and saute. Add oil as needed to fry the masalas. ** This is a bit spicy curry. So adjust chilly powder according to your spice tolerance level.

Grind the tomatoes. Once masalas are done, add tomato into it.

Saute for around 5 minutes in medium flame, until tomatoes are cooked.

Add water. Bring it to boil and adjust salt in the gravy. Then add marinated chicken pieces. Stir till the chicken pieces are well coated.

Cover and cook until chicken is done. It will take around 20 minutes.

Coriander leaves are optional. Add it only if you like the coriander leaves flavor. Boil till the gravy is up to the consistency desired.

Serve it with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian breads :)

https://www.youtube.com/watch?v=jDsO3J5klWg

Full Recipe : https://www.alittlebitofspice.com/Kerala-style-chicken-curry-without-coconut-nadan-kozhi-curry-recipe 
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Easy and delicious Kerala chicken curry with brilliant red gravy. It's well flavored with spices. It goes well with pathiri, any rice variants (ghee rice, pulao, regular rice), chapathi, roti,appam or any other Indian breads. Easy recipe for a weekday menu. Good one for bachelors and newbies.

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Top 2 kerala chicken curry recipes from across the web

The most viewed kerala chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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kerala chicken curry - Indian hotel...

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The most viewed kerala chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine