2 hrs 30 mins
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.
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- 1 kg fresh whole chicken, cut into medium pieces
- to taste salt
- 2 teaspoons turmeric
- 1 teaspoon red chili powder
- 1/4 teaspoon black pepper
- 1 onion, chopped
- 6 garlic flakes
- 2 inches piece gingerroot, chopped
- 4 green chilies, slit
- 2 sprigs curry leaves
- 3 tablespoons coriander seeds
- 5 round red chilies
- 1 cup scraped coconut
- 2 tablespoons scraped coconut
- 1 teaspoon mustard seeds
- 1 onion, sliced
- 2 sprigs curry leaves
- 1Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
- 2Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
- 3Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
- 4Dry 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.
- 5Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
- 6Heat 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.
- 7Keep cooking on low(covered) after this, while stirring ocassionally.
- 8When the chicken is done add the coconut paste and cook for some more time.
- 9Finally 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.
- 10Serve after some time with Kerala Parottas.
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Nutritional Facts for Chicken Curry-Kerala Style
Serving Size: 1 (219 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 526.9
- Calories from Fat 345
- Total Fat 38.3 g
- Saturated Fat 17.3 g
- Cholesterol 121.6 mg
- Sodium 135.1 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 5.8 g
- Sugars 6.4 g
- Protein 31.9 g
The following items or measurements are not included: