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Thread: Kerala Chicken Curry

  1. #1
    Join Date
    Apr 2005

    Default Kerala Chicken Curry


    2 cups grated coconut
    1 tablespoon juliennes of ginger
    1 teaspoon turmeric powder
    12 medium sized pieces (about 800 grams) of chicken
    2 medium onions sliced
    2 tablespoons oil
    8 cloves garlic
    1 tablespoons each of coriander and red chilli powders
    2 whole red chillies
    12 curry leaves
    finely chopped coriander leaves for garnishing (optional)
    2 green chillies slit
    2 cups water
    Salt to taste


    Heat half the oil in a heavy-bottomed pan on medium level till hot. Add the garlic, coriander and red chilli powders along with the grated coconut.
    Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic.
    Allow to cool and grind with little water to make a thick paste.
    Heat the remaining oil in the same pan and add the curry leaves, ginger, green chillies along with the chopped onions.
    Fry on medium level for about 3 minutes or till the onions are light brown in color.
    Add the chicken, turmeric powder, whole red chillies, water and the coconut paste. Sprinkle salt to taste. Mix well.
    Cover and cook on low heat for about 25 minutes or till the chicken is tender.
    Garnish with finely chopped coriander.

    Keywords: Tasty food, juice, milk shake, ice cream, jam, healthy food, breakfast, curry recipes, rice recipes, kerala recipes, kerala chicken curry

  2. #2
    Join Date
    Apr 2005


    Kerala Chicken Fry

    Chicken drumsticks- 4-5

    1) Ginger garlic paste- 2 tsp
    Whole red chilly-8-10
    ( Or one and half tsp of Kashmiri chilly powder
    Add as per your tolerance )
    Turmeric powder- 1/4 tsp
    Coriander powder- 1/2 tsp
    Garam Masala- 1/2 tsp
    Fennel powder- 1/2 tsp
    Pepper powder- 1/3 tsp( optional)
    lemon juice- a few drops
    Rice flour-1/2 tsp(optional)

    2)Butter milk- 1 cup
    Pepper powder- 1/2 tsp

    3)Sliced onion- 1 medium
    Sliced ginger- 1 inch thick
    Left over chicken marinade
    Curry leaves

    Clean and pat dry the chicken drumsticks( remove the skin) and make two or three gashes. Mix the ingredients listed under two and keep in refrigerated for at least an hour . Take out the chicken and discard the buttermilk marinade.( this helps to make the fry juicy in the center but if you are short of time you can avoid this step and follow the rest of the recipe)

    Mean while remove the seeds of the dry red chilly and soak it in a little warm salt water for half an hour. Grind this into a fine paste along with ginger and garlic and a spring of curry leaves. Mix all the other ingredients listed under one and marinate the chicken for two hours. Just before frying sprinkle rice flour.Pour oil in a pan and fry this chicken in medium flame till done.
    Mix together all the ingredients listed under three and fry them in the same oil that you used to fry the chicken. Arrange this on a plate and place the chicken on top. You can drizzle a few drops of lemon juice before serving.

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