KERALA CHICKEN CURRY
I learned to cook food from Kerala, South India, from my in-laws. This is a fantastic main dish for a South Indian meal, which should always be served with several dishes - see the footnote for suggestions.
Provided by Anne-Marie
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet with a lid over medium heat until hot but not smoking. Drop in mustard seeds and cumin seeds, cover skillet, and wait until the mustard seeds have all popped. Add onion, ginger, and curry leaves. Saute over medium heat for about 5 minutes. Add tomatoes, coriander, red chili powder, turmeric, and cinnamon stick; stir well.
- Add chicken and enough water to barely cover the chicken. Bring to a boil, cover, and simmer over medium or medium-low heat for about 45 minutes, checking every 10 minutes to make sure there is enough moisture in the skillet to keep the chicken from burning. Add more water if necessary. When the chicken is tender, season with salt and serve.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 7.8 g, Cholesterol 67.6 mg, Fat 11.9 g, Fiber 2.2 g, Protein 25.8 g, SaturatedFat 2.5 g, Sodium 568.7 mg, Sugar 2.7 g
SOUTH INDIAN (KERALA) CHICKEN CURRY
This is a yummy medium spicy chicken curry in a thick sauce. I have attempted to modernize it a bit without taking away from the authentic taste, hope you enjoy this as much as DH & I do!
Provided by SweetnSpicy Chef
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 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 sauté 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!
Nutrition Facts : Calories 804.6, Fat 36.2, SaturatedFat 16.3, Cholesterol 212.5, Sodium 564.8, Carbohydrate 35.3, Fiber 6, Sugar 10, Protein 83.7
CHICKEN CURRY-KERALA STYLE
Kerala is one of the south Indian states of India. Coconut is a main ingredient in almost all the recipes belonging to this region. Sometimes it is used scraped, sometimes as a paste, sometimes the milk of coconut is extracted and added to the dish and some other times it is dry roasted and then ground into a paste before adding it to any dish. Each way of adding coconut gives a distinctive flavour to the dish. Here in this curry the coconut is roasted and then made to a paste before finally adding it to the gravy.
Provided by udita
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
- Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
- Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
- Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
- Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
- Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
- Keep cooking on low(covered) after this, while stirring ocassionally.
- When the chicken is done add the coconut paste and cook for some more time.
- Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
- Serve after some time with Kerala Parottas.
Nutrition Facts : Calories 527, Fat 38.3, SaturatedFat 17.4, Cholesterol 121.7, Sodium 135.2, Carbohydrate 15.8, Fiber 5.8, Sugar 6.4, Protein 32
30-MINUTE NAGAN KOZHI CURRY (KERALA CHICKEN CURRY) RECIPE BY TASTY
Here's what you need: coconut oil, black mustard seeds, fresh curry leaves, green chiles, small red onions, fresh ginger, garlic cloves, tandoori masala, crushed tomato, boneless skinless chicken breast, kosher salt, freshly ground black pepper, full-fat coconut milk, tamarind paste, sugar, steamed rice, fresh cilantro, kashmiri chile powder
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a wide-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering. Add the mustard seeds and cook until just beginning to pop, 30-60 seconds. Add the curry leaves and let crisp for 30 seconds, then add the green chiles and sauté for 30 seconds more, until fragrant.
- Add the red onions and cook for about 5 minutes, until softened. Add the ginger and garlic and cook for 1 minute, until fragrant.
- Add the tandoori masala and cook for 1 minute, until lightly toasted.
- Stir in the tomatoes and cook for 3 minutes, until well combined.
- Add the chicken and season with salt and pepper. Stir to coat the chicken well with the spiced tomato mixture and cook until no longer pink.
- Add the coconut milk, tamarind paste, and sugar and stir well. Reduce the heat to medium-low, cover, and cook for 15 minutes, or until the chicken is cooked through and the oil begins to separate from the sauce.
- Spoon the curry over steamed rice. Garnish with cilantro and a sprinkle of chile powder, if desired.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 18 grams, Fat 28 grams, Fiber 2 grams, Protein 30 grams, Sugar 7 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love