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Kerala Coconut Chicken Curry
Kerala Coconut Chicken Curry

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We hope you got insight from reading it, now let’s go back to kerala coconut chicken curry recipe. To cook kerala coconut chicken curry you need 29 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Kerala Coconut Chicken Curry:
  1. Prepare 1/2 kg kg Chicken
  2. Take To marinate
  3. Get 1/2 teaspoon Pepper
  4. Get to taste Salt
  5. You need 1 teaspoon Vinegar
  6. Provide 1 teaspoon Turmeric powder
  7. Take To grind
  8. Get 8-10 Pearl Onions
  9. You need 5-6 Garlic cloves
  10. Prepare 1 inch Ginger
  11. You need 1/2 teaspoon Fennel Seeds
  12. You need for curry
  13. Prepare 1 cup Thick coconut milk
  14. Get 3 tbsp Coconut oil
  15. Get 2 small Onions chopped
  16. Get 8-10 Curry Leaves
  17. Prepare 3-4 Green Chillies slit
  18. You need 2 medium Tomatoes chopped
  19. Provide to taste Salt
  20. Take 1/3 cup Water
  21. Take 1/2 teaspoon Turmeric
  22. Prepare 1 teaspoon Coriander powder
  23. Prepare 1/2 teaspoon Cumin powder
  24. Take 1 teaspoon Garam masala or chicken masala
  25. Prepare 1 teaspoon Red chilli powder - adjust
  26. Provide For Seasoning
  27. Provide 2 tbsp Coconut oil
  28. You need 4-5 pearl onions sliced
  29. Use 6-7 Curry leaves
Instructions to make Kerala Coconut Chicken Curry:
  1. Marinate chicken with pepper turmeric vinegar and salt keep it aside for 1 hour
  2. Crush coarsely all the ingredients mentioned under grind section
  3. Heat oil in earthen vessel or heavy bottom pan. Add onion, green chillies and curry leaves. Stir fry until onions brown
  4. Add ground mixture, saute until raw aroma goes away
  5. Add spice powders and salt. Mix well for few seconds
  6. Add tomatoes and cook until tomatoes are tender and mushy
  7. Add chicken with 1/3 cup water. Mix well. Cover and cook until done stirring occasionally
  8. Cook on high heat until gravy thickens. Add coconut milk, stir well. Switch off and cover the vessel
  9. Heat oil in a small pan, add sliced pearl onions and curry leaves. Stir fry until onions are crispy
  10. Add seasoning to curry. Mix well. Cover and rest for 15-20 minutes to allow flavours to set in
  11. Serve with roti, appam, idiyappam, pulao

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