Kerala Chicken Curry
Kerala Chicken Curry is a vibrant and aromatic dish that hails from the southwestern coast of India, known for its rich use of spices and coconut. This curry combines tender chicken pieces with a creamy, spiced coconut milk sauce, infused with the unique flavors of curry leaves and mustard seeds. It's a staple in Kerala cuisine, celebrated for its layered flavors and comforting qualities.
Ingredients :
- 1 kg chicken cut into pieces
- 1 large onion finely chopped
- 2 tomatoes chopped
- 1 can coconut milk
- A handful of curry leaves
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 2 teaspoons ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnish
Directions :
- Heat oil in a large pot over medium heat. Add mustard seeds and curry leaves, sauté until they start to splutter.
- Add onions and cook until golden brown. Then add ginger-garlic paste and sauté for a minute until fragrant.
- Mix in turmeric, chili, and coriander powders, and fry for a few seconds before adding the chopped tomatoes. Cook until tomatoes are soft.
- Add the chicken pieces, stir well to coat them in the masala. Cook for about 5 minutes.
- Pour in the coconut milk and enough water to cover the chicken. Season with salt.
- Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, or until the chicken is tender and the sauce has thickened.
- Garnish with fresh coriander leaves before serving.
