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Kerala Chicken Curry

Kerala Chicken Curry Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs bone-in chicken thighs and drumsticks, skin removed
  • 1 tbsp ginger garlic paste
  • 2 medium onions, thinly sliced
  • 2 green chiles, slit lengthwise
  • 2 sprigs fresh curry leaves
  • 1 tsp mustard seeds
  • 1.5 tbsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 1 cup thick coconut milk
  • 1 tbsp coconut oil or neutral oil
  • Salt to taste

Method
 

  1. Heat oil in a wide pan over medium-high heat. Sear chicken pieces for about 8 minutes until golden on both sides, then set aside.
  2. Lower heat to medium, add mustard seeds and let them pop. Add onions, green chiles, and a pinch of salt. Cook 7 to 8 minutes until deep brown. Stir in ginger garlic paste for 1 minute, then add curry leaves.
  3. Reduce heat to low, add chili powder, turmeric, coriander powder, and half the garam masala. Stir for 30 seconds. Return chicken and any juices to the pan. Add 1 cup water and salt. Bring to a boil, then cover and simmer 20 to 25 minutes.
  4. Uncover, pour in coconut milk, and simmer 5 minutes. Stir in remaining garam masala, taste for salt, and serve hot.

Notes

Bone-in chicken gives the sauce its body as it simmers. If you have time, let the curry rest off the heat for 10 minutes before serving; the flavors meld and the sauce thickens a little more.