Friday, December 11, 2015

Kerala Chicken curry with coconut milk




 As the name says this chicken curry is made with coconut milk in Kerala style. It goes very well with Vellayappam or Puttu or Porotta or even bread. I made this curry to go with Vellayappam as dinner. Crispy lace edges and spongy center of Vellayappam soaked in chicken curry tastes so good that I love to have it at any time of the day. Vellayappam and chicken curry is my family favorite combo.

Ingredients:

  1. Coriander powder- 2 tbs
  2. Chilli powder - 1/2 tsp
  3. Turmeric powder - 1/2 tsp
  4. Cloves - 3
  5. Cardamom - 2
  6. Cumin powder - 1/4 tsp
  7. Aniseed - 1/2 tsp
  8. Black peppervorns - 1/2 tsp
  9. Cinnamon stick - 1 inch piece
  10. Oil - 2 tbs
  11. Onion, sliced - 1-1.5 cups
  12. Ginger, chopped - 1 tsp
  13. Garlic, chopped - 2 tsp
  14. Green chilli - 2 (optional)
  15. Chicken, cut - 1/2kg
  16. Thin coconut milk - 1 cup
  17. Thick coconut milk - 1/4 cup
  18. Coconut oil - 1 tsp
  19. Mustard seeds - 1/4 tsp
  20. Curry leaves - 2-4
  21. Onion/Shallot, thinly sliced - 2 tbs
  22. Salt to taste


Method:

  1. Make a paste of coriander powder, chilli powder and turmeric powder in 2-3 tbs of water and keep aside
  2. Roast cloves, cardamom, aniseed, cumin powder, peppercorns and cinnamon stick and powder it and keep aside
  3. Heat oil in a pan and saute onion, ginger, garlic and chilli in it till onion is slightly golden in color
  4. Add salt, spice paste and spice powder from step 1 and 2 and fry again for 2 minutes
  5. Add chicken pieces and fry for 2-3 minutes
  6. Add thin coconut milk to the above and cooke chicken with closed lid
  7. When chicken is cooked well, add thick coconut milk and cook for 2 more minutes under low-medium flame. (don't bring the curry to boil after adding thick milk)
  8. Switch off the flame
  9. In a small pan add coconut oil and heat it
  10. When coconut oil is hot, splutter mustard seed  and fry onion slices and curry leaves in it and switch of the flame
  11. Pour the above to the chicken curry and keep the lid close for 10 minutes before mixing it


Serve hot chicken curry with appam!

I am linking this post to FiestaFriday#98 co-hosted by Sadhna @ Herbs, Spices, and Traditions and Natalie @ Kitchen, uncorked.


4 comments:

  1. I've never heard of Vellayappam before, but I can see why it would go so nicely with this dish. Curry is such a warm and comforting dish and this looks delicious. Thank you for sharing it at Fiesta Friday. Have great weekend :)

    ReplyDelete
  2. Sounds delicious! I love chicken curry. Only wish curry leaf was easier to find here.

    ReplyDelete