Kerala Chicken Curry

Here is a simple but authentic Kerala chicken curry recipe, ideal for anyone who is busy to make at home. This is a popular Kerala chicken curry. This chicken curry is spicy but not too hot, flavourful and has moist chicken pieces. The chicken curry is a traditional Kerala dish normally coconut pieces and coconut oil is used to enhance the taste of all Kerala foods. You can serve this Kerala chicken curry with basmati rice, idiyappam, chapattis, appams, dosas or parathas.

Kerala Chicken Curry

Ingredients

1kg chicken pieces

3-4 medium onions

5 cloves garlic

2 tablespoons ginger

1 tablespoon Rosie’s spice mix

1 tablespoon coriander powder

1 teaspoon salt

1/2 teaspoon turmeric powder

1 tablespoon Kashmiri powder

1 teaspoon black pepper powder

1 teaspoon Garam masala powder

4 fresh green chillies

1 large tomato

1 1/2 teaspoon mustard seeds

2 tablespoons cooking oil (not olive oil)

Curry leaves if you have any to garnish

50mls water

Method

1. Heat the oil in a clean pan, and add the mustard seeds, once the mustard seeds has popped add the ginger, garlic and the onions.

2. Once the onion, garlic, and the ginger has caramelised to a golden brown add your spices and give it a stir until the rawness of the spices has gone.

3. Add your chopped tomato and chillies if using and give it another stir through the spice mix, for 10 minutes.

4. Add your chicken pieces and mix well and add a little water, cover and let it simmer and cook for 45 minutes at a low to medium flame, stirring time to time.

5. When the curry becomes thick, remove from the hob.

6. Your Kerala chicken curry is ready.