Kerala chicken curry with curry leaves and coconut milk: chicken cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 15 minutes.
Prep 40 min Cook 35 min Serves 4 Medium
Ingredients
🍗Chicken500 g, bone-in pieces
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🌿Curry Leaves1 sprig
🫙Coconut Milk3/4 cup
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut milk.
4
Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 25 minutes. Stir in the coconut milk in the last few minutes and heat without boiling.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut milk.
Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 25 minutes. Stir in the coconut milk in the last few minutes and heat without boiling.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
