South Indian (Kerala) Chicken Curry

May 24, 2023May 24, 20230 12
Delicious South Indian (Kerala) Chicken Curry recipe
in Curry

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 teaspoons coriander powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/8 teaspoon pepper
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
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 )

Nutrision Information

Servings Per Recipe
4-6
Calories
400
Sugar
3g
Fat
25g
Kerala is a state in South India known for its flavorful curries. This chicken curry is a staple in Kerala households and is often served with rice or bread. The addition of coconut milk and tomatoes makes the curry creamy and tangy. The use of mustard seeds and curry leaves gives the dish a distinct South Indian flavor. The dish is perfect for meal prep because the flavors intensify the next day. This is a comforting and hearty dish that is perfect for a cold winter evening.

Instructions

1.Mix coriander powder, chili powder, turmeric powder, and pepper together in a small bowl.
2.Heat oil in a large pot over medium heat. Add mustard seeds and let them pop.
3.Add onions, garlic, ginger, green chilies, and curry leaves, and stir-fry until onions are golden brown.
4.Add the spice mixture and stir until fragrant. Then add tomatoes and vinegar and stir-fry until oil separates.
5.Add chicken and salt and stir to combine. Cook for 10-15 minutes.
6.Add coconut milk, water, potatoes, and tomato paste. Bring to a simmer and cook until chicken and potatoes are cooked through.
7.Garnish with fresh coriander and serve hot with rice or bread.

PROS

This curry is full of flavor and a great way to use up leftover chicken.
The addition of coconut milk and potatoes add richness and depth to the dish.

It is a great meal to make ahead and pack for lunch the next day.

CONS

This curry can be quite spicy.
Adjust the amount of chili powder and green chilies according to your taste.

It can also be high in fat and calories due to the coconut milk and oil used.

HEALTH & BENEFITS

This curry contains a variety of spices that have been linked to health benefits. Turmeric has anti-inflammatory properties and may help reduce the risk of chronic diseases. Coriander has been shown to lower cholesterol levels and improve digestion. Green chilies contain capsaicin, which can boost metabolism and aid in weight loss. Chicken is a good source of protein, which is necessary for building and repairing tissues in the body.

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