Ingredients
Equipment
Method
Marinate
- Wash and dice chicken breasts. Set aside.
- In a large bowl, mix the chicken pieces with the turmeric powder and salt. Ensure all pieces are well-coated.
Note: If you're struggling to coat all the chicken add a little coconut cream to help it spread. 1 kg Chicken Breast, 1 tsp Turmeric Powder, 1 pinch Himalayan Salt - Cover and let it marinate in the refrigerator for at least 2 hours or preferably overnight.
Sauce
- Heat the oil in a large pan over medium heat. Add the fennel seeds and curry leaves, and sauté for a few seconds until fragrant.3 tbsp Extra Virgin Coconut Oil, 3 tsp Fennel Seeds, 10 Curry Leaves
- Peel and chop the onions and sauté in the cooked spices until they turn golden brown, about 7-10 minutes.2 large Red Onions
- Minced the garlic, ginger, and chop or slice the green chilies, then sauté for another 2-3 minutes until the raw smell disappears.3 Garlic Cloves, 2.5 cm Fresh Ginger, 3 Fresh Green Chilies
- Add the ground coriander, ground cumin, turmeric powder, chili powder, garam masala, cassia bark, and freshly ground black pepper. Sauté the spices for a minute to enhance their flavors.2 tsp Ground Coriander, 1 tsp Turmeric Powder, 1 tsp Garam Masala, ½ tsp Black Pepper, ½-2 tsp Chili Powder, 2 tsp Ground Cumin, 1 Cassia Bark
- Add the tomatoes and cook until they become soft and the oil starts to separate from the sauce, about 5-7 minutes.200 grams Canned Plum Tomatoes
- Using a stick blender blend the sauce until smooth. We slightly tilt the pan to the side to create a deep end for blending.
Note: If the sauce is too thick, add some coconut milk from the can. - Add the marinated chicken pieces and mix well with the sauce. Cook for about 5-7 minutes until the chicken is no longer pink and starts to brown slightly.
- Pour in the coconut milk. Mix well and bring the curry to a boil.
Note: If your sauce appears too thick slowly add some water. 400 ml Full Fat Coconut Milk
Simmer
- Reduce the heat and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
Note: If you prefer slow cooking, then add to the slow-cooker at the point of adding the marinated chicken, curry leaves and coconut milk. Cook on low for 5-6 hours, this will help the flavors meld to perfection. - Add the salt and the garam masala to taste. Mix well and simmer for another 5 minutes.Salt to taste
- Garnish with fresh coriander leaves and serve hot with rice, naan, or your preferred side.Fresh coriander leaves for garnish
Notes
Here are some top tips to help you succeed in making Keralan Chicken Curry like a pro:
- Marinating the diced chicken is an important process, it helps tenderize the meat and infuse it with flavor.
- Sauté the spices until they release their aroma. This process, called "bhoonofying," is crucial for developing the curry's depth of flavor.
- Adjust the chili powder according to your heat preference. Kerala cuisine often has a balanced spice level, so ensure it's not overly spicy to enjoy the other flavors.
- Freshly minced ginger, garlic, and green chilies significantly enhance the flavor.
- Fresh curry leaves are ideal, but if unavailable, dried ones can be used.
- Blending is an important process if you like a smooth curry.
- If the curry becomes too thick, add a bit more water or coconut milk to reach your desired consistency. If it's too thin, simmer uncovered to thicken.
- After adding the chicken to the sauce, allow it to simmer gently until it is cooked. This allows the flavors to meld together and ensures tender, juicy chicken.
- This curry can be slow-cooked. If you prefer slow cooking, add it to the slow cooker and cook on low for 5-6 hours. This will help the flavors meld to perfection.
- Keralan Chicken Curry tastes even better the next day as the flavors have had time to meld together. You can make it ahead of time and reheat it gently before serving.
- Traditionally, basmati is the go-to, though people suffering from low-carb torture can opt for cauliflower rice.
- Before serving, let it rest for 5 minutes for the best flavor and texture.
- Curry Leaves: If you can't find fresh curry leaves, use dried ones. Because this dish already uses curry powder, it can be omitted.
- Chicken: We often vary the curry using lamb or beef. It's also a good choice to use bone-in chicken because it tends to add more flavor to the curry.
- Meat Substitution: You can also substitute the meat for vegetables such as cauliflower, zucchini (courgette), eggplant (aubergine), or various mushrooms.
- Cream: If you must substitute, use a combination of heavy cream and a bit of coconut extract, but note that the flavor will differ.
