Traditional Kerala Chicken Curry in Coconut Milk

admin, April 2, 2015

Chicken Curry in Coconut Milk is a typical Kerala orthodox dish prepared during EASTER for Breakfast. I

Serves 3-4

Ingredients for Chicken Curry in Coconut Milk

Chicken – 500g (cut into medium pieces)
Onion – 1 big
Green chilli – 2
Tomato – 2 medium
Ginger garlic paste – 3 tsp
Cardamom pods – 2
Kashmiri chilli powder – ¾ – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Garam masala/Chicken masala – 1 tsp
Fennel powder – ½ tsp
Coconut Milk – 1 cup (Thick)
Curry leaves – few
Oil – 5 tbsp
Salt

To Marinate :

Kashmiri chilli powder – ¾ tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Ginger garlic paste – 1 tsp
Salt

 

Directions for Chicken Curry in Coconut Milk

Mix all the ingredients to marinate. Add little water into it and make it to a paste. Add chicken pieces into it and mix well.

Add to it sliced onion, green chilli, curry leaves and mix well.

Pressure cook the same. (Go for 1 whistle and immediately remove the cooker from the stove. Even though we have not added water while cooking chicken, there will be chicken stock in the cooker)

Heat oil in a pan add sliced tomato and sauté till it becomes soft.

Add ginger garlic paste and sauté for a minute

Add crushed cardamom pods, all spice powders and sauté till oil starts appearing on the sides of the pan.

To the pan add the chicken stock in the cooker and mix well.

Add the chicken pieces and mix well so that gravy gets coated on the chicken pieces.

Add coconut milk and mix well

Cook with the pan covered in medium flame for 6 – 8 mins till gravy becomes thick.
Pout 1 Tbsp of oil on the top. Serve hot with Appam/ chappati

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