chicken curry recipes banner Button Text

Curry Recipe for Chicken from Kerala

Kerala is an indian state located in the south western part of India; Kerala is renowned for its delicious methods for preparing food. Here is the way to make Kerala Curry Chicken; this recipe can be a very nice addition to any heathy food cookbook with the usage of turmeric and the overall low-fat content of this meal.

a plate of Kerala chicken curry

Here are the ingredients needed to make the recipe for this Kerala chicken, for 6 people:

The marinade:
- 1/ 2 cup plain yogurt
- 1/2 tablespoon minced fresh ginger
- 1 small clove garlic, finely chopped
- 1 tablespoon black pepper, freshly ground
- 2 1/2 lb. chicken thighs boneless and skinless
The sauce:
- 2 tablespoons vegetable oil or ghee (clarified butter)
- 1 large onion, chopped
- 1 small clove garlic, minced
- 1/2 tablespoon chopped fresh ginger
- 5 whole cardamom capsules
- 2 tablespoon fennel seeds
- 1 teaspoon ground turmeric
- 1/2 cup tomatoes, peeled and diced (or diced tomatoes, canned)
- 1 cup water (skip if the curry is already fluid enough)
- The juice and zest of 1 lime (optional)
- 1 teaspoon garam masala
- fresh chopped cilantro
- salt


I- The Marinade

Mix yogurt, ginger, garlic and pepper. Add chicken pieces and marinate at least 30 minutes and a maximum of 12 hours.

II- The Sauce

1) In a skillet, heat oil over medium-high heat setting. Add the onion and cook until slightly browned. Reduce heat to low, add garlic and ginger and cook for about 2 minutes. Add cardamom, fennel and cook for 2 minutes more.

2) Add turmeric, tomatoes and water (if needed), simmer for 3 to 4 minutes. Add chicken and the marinade. Add salt, mix well and bring to a boil. Cover and simmer 20 to 25 minutes (may vary depending on size of chicken pieces).

3) Add the zest and lime juice, garam masala and chopped cilantro leaves. Check seasoning and season with salt to taste. Serve with basmati rice and red lentils, if desired with spinach (saag dhal).

Recommended Accompaniments

Lentils with spinach and basmati rice