South Indian (Kerala) Chicken Curry Recipe

Name: South Indian (Kerala) Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Step A; 1 1/2 teaspoons coriander powder; 1 teaspoon chili powder; 1/2 teaspoon turmeric powder; 1/8 teaspoon pepper; Step B; 1/4 cup oil (I like canola); 1/2 teaspoon mustard seeds; 1/2 cup onion, cut in thin long slices; 5 garlic cloves or 5 teaspoons chopped garlic; 2 teaspoons gingerroot, thin slices or 2 teaspoons crushed gingerroot; 4 green chilies, slit at one end; 4 -5 curry leaves; 1 medium tomatoes, cubed; Step C; 1 teaspoon vinegar; 1 kg skinless chicken, with bone cut up in pieces; 1/2 teaspoon salt (to taste); 1 cup coconut milk; 1/2 cup water (or alternatively use 2/3 cup of coconut powder & 1 1/2 cup of water); 2 medium potatoes, washed, peeled & cubed; 3 teaspoons tomato paste; chopped fresh coriander, for garnish (optional)

Servings: persons

Step A
1 1/2 teaspoons coriander powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/8 teaspoon pepper
Step B
1/4 cup oil (I like canola)
1/2 teaspoon mustard seeds
1/2 cup onion, cut in thin long slices
5 garlic cloves or 5 teaspoons chopped garlic
2 teaspoons gingerroot, thin slices or 2 teaspoons crushed gingerroot
4 green chilies, slit at one end
4 -5 curry leaves
1 medium tomatoes, cubed
Step C
1 teaspoon vinegar
1 kg skinless chicken, with bone cut up in pieces
1/2 teaspoon salt (to taste)
1 cup coconut milk
1/2 cup water (or alternatively use 2/3 cup of coconut powder & 1 1/2 cup of water)
2 medium potatoes, washed, peeled & cubed
3 teaspoons tomato paste
chopped fresh coriander, for garnish (optional)

1
["Heat oil in a deep pan.", "Mix/Grind coriander, chili, turmeric and pepper together in a bowl - set aside.(""A"").", "Fry mustard in hot oil and saute onion, garlic, ginger, chili and curry leaves (""B"") till onions are golden.", "Once done - remove onion mixture from oil to another frying pan & add tomatoes and keep over low heat till tomatoes dissolve from their skins.", "Meanwhile in the deep pan, add chicken, vinegar, salt, and spice mixture (""A"") - stir for a few minutes . Mix coconut milk & water and add. Cover the pan with lid & cook over med-low heat (""C"").", "When the meat is cooked through, add the potatoes. Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from ""B"" and add the tomato paste.", "Leave uncovered & stir once in awhile. When the potatoes are cooked through & the curry thickens, remove from heat & garnish with chopped coriander & enjoy with jasmine or basmati rice!"]

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Step A, 1 1/2 teaspoons coriander powder, 1 teaspoon chili powder, 1/2 teaspoon turmeric powder, and more.

Yes, South Indian (Kerala) Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Indian (Kerala) Chicken Curry

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