Kerala Chicken Curry
The Kerala Style Easy Chicken Curry is a traditional preparation characterized by the distinctive aroma of cardamom. Renowned in Kerala Cuisine, this dish is celebrated for its robust and unique flavors, simplicity, and delightful taste. Its hallmark is the spicy, semi-thick, aromatic gravy that adds a special touch. Beyond its delicious flavor, the dish features soft, tender, and succulent chicken pieces immersed in an exotic cardamom-infused gravy. Whether paired with roti, chapati, naan, jeera rice, or plain rice, Kerala Style Easy Chicken Curry serves as a versatile side dish that complements various main courses. Impress your family and guests with this flavorful delicacy.
Ingredients
- 750 gms Chicken (measured after cleaning)
- 4 med – big Onion (sliced finely)
- 1 – 1.5 tbsp Crushed Ginger & garlic
- 2 tsp Kashmiri chilli powder
- 3/4 – 1 tbsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 tsp Garam masala
- 1/2 tsp Fennel powder
- 1/4 – 1/2 tsp Black pepper corns
- 1 med – big Tomato (chopped finely)
- 1-2 tbsp Cashew paste
- 3 – 3.5 cups Water
- Salt
- Oil
- Curry leaves
For Garnishing
- 4-5 Small onions / Pearl onion
- Curry leaves
Instructions
- Grind together ingredients from ginger garlic – black pepper corns, with 1-2 tbsp water, into a fine paste.
- Heat oil in a pan. Add sliced onions. Cook till it becomes golden brown colour. Add ground masala & curry leaves. Fry the masala till the oil appears. Add chopped tomatoes. Mix well & cook for 3-4 mins. Add cleaned chicken pieces & salt. Mix well and make sure that chicken pieces are coated well with masala. Add 2- 2.5 cups of water. Cover & cook till the chicken is almost done.
- Add the cashew paste to 1 cup of water and pour to the curry. Mix well and bring it to a boil. Reduce the flame. Cook for a few more minutes & remove from fire. Garnish with fried small onions & curry leaves (optional)
Notes
The gravy tends to thicken in due course, so adjust the consistency of the curry accordingly. For cashew paste, soak around 10-12 cashews (you can adjust the qty as per your taste) in 3 tbsp hot water for 10 mins & grind to a smooth paste. I used coconut oil for this curry.
Nutrition
Calories: 610kcalCarbohydrates: 14gProtein: 34gFat: 47gSaturated Fat: 25gCholesterol: 125mgSodium: 138mgPotassium: 698mgFiber: 3gSugar: 4gVitamin A: 785IUVitamin C: 87.9mgCalcium: 69mgIron: 4.7mg
Tried this recipe?Let us know how it was!