Kerala Style Spicy Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 4-5 cloves 4-5 cloves
• 2 green cardamom pods 2 green cardamom pods
• 1 cinnamon stick 1 cinnamon stick
• 1 cup coconut milk 1 cup coconut milk
• A handful of curry leaves A handful of curry leaves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 15g)
• Carbohydrates: 8g (Sugar: 3g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add the fennel seeds, black peppercorns, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and cook for another minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   In a separate bowl, combine the turmeric powder, red chili powder, and coriander powder with a little water to form a paste. Add this paste to the pan and cook for a few minutes.
6. 6.
   Add the chicken pieces to the pan and coat them well with the spice mixture.
7. 7.
   Pour in the coconut milk and add curry leaves. Stir well and bring the curry to a simmer.
8. 8.
   Cover the pan and cook on low heat for about 30-40 minutes or until the chicken is cooked through and tender.
9. 9.
   Adjust the seasoning with salt according to taste.
10. 10.
    Serve hot with steamed rice or appam.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the curry.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves add a distinct flavor to the dish.

Tips & Tricks

• For an extra kick of heat, add a few slit green chilies to the curry.
• Marinating the chicken in yogurt and spices for a few hours before cooking can enhance the flavors and tenderize the meat.
• If you prefer a thicker curry, you can simmer it uncovered for a few extra minutes to reduce the liquid.
• Garnish the curry with freshly chopped cilantro for added freshness and aroma.
• Leftover curry tastes even better the next day as the flavors continue to develop.

Serving advice

Serve Kerala Style Spicy Chicken Curry hot with steamed rice or appam. Accompany it with a side of raita (yogurt sauce) and pickles for a complete and satisfying meal.

Presentation advice

Present the Kerala Style Spicy Chicken Curry in a traditional Indian serving dish or a clay pot to enhance its visual appeal. Garnish with a sprinkle of freshly chopped cilantro for a pop of color.