Discovering Kerala Chicken Curry: Your New Favourite Recipe Adventure

One of the questions I'm often asked is "Do you have a good curry recipe?" ... And I'll be honest , I'm always on the quest for that Good Curry Recipe and I think I may have actually accomplished this mission ... So, if you too are you craving an authentic curry that brings the bold flavours, look no further than this Kerala Chicken Curry. It's is an irresistible mix of spices and tender chicken with a deliciously reduced sauce, that might just become your go-to dish.

A Taste of Kerala

The cuisine of Kerala stands out for its rich fusion of spices and fresh ingredients. Each dish reflects local traditions and agricultural practices, combining the old with the new. Kerala Chicken Curry embodies this, turning ordinary chicken into a spicy and flavourful delight.

Kerala Chicken Curry - The Recipe

• 500g chicken breast cut into chunky pieces

• 4 tbsp of Greek Yoghurt

• 1/2 teaspoon turmeric powder

• 2 teaspoons red chilli powder (I used Kashmir)

• 3 tablespoons oil

• 2 large onions, sliced

• 2 green chillies, sliced in half lengthwise and deseeded

• 1 large tomato, chopped

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground cinnamon

• 1 tablespoon masala curry powder

• 8 curry leaves

• 1/4 teaspoon fennel seeds

• 2 teaspoons coriander powder

• 1/2 teaspoon mustard seeds

• 3 teaspoons freshly crushed garlic

• 2 teaspoons ginger paste

  
  

Method:

One of the secrets to a great curry is taking time to marinate the chicken.

Instructions:

1. Start by mixing the chicken pieces the yogurt), red chilli powder, turmeric powder, and a pinch of salt. Let it sit for 30 minutes. For an even richer flavour, refrigerate it for up to 2 hours.

   
   

2. In a large pan, heat 3 tablespoons of oil over medium heat. Add 1/2 teaspoon of mustard seeds and 1/4 teaspoon of fennel seeds and heat until they start to pop.

1. Toss in the sliced onions and slit green chillies. Turn the flame to medium-low and gently fry until the onions become golden brown.

   
   

2. Add coriander powder, ground cloves, and ground cinnamon. Stir and fry for about 10 seconds until fragrant. Then, mix in 3 teaspoons of freshly crushed garlic and 2 teaspoons of ginger paste,

   
   

3. Add Tomatoes and Curry Leaves: Stir in the chopped tomato and curry leaves. Let this cook until the tomatoes soften, about 3 minutes.

   
   

4. Place the marinated chicken pieces in the pan. Increase the heat to medium-high and stir well. Add in the masala curry powder and stir to combine into the other ingredients. Let the chicken cook for about 20-25 minutes. As the chicken cooks it will start to release juices, creating more of a sauce, which will thicken and reduce over the cooking time.