How to Make Recipe of Kerala Coconut Chicken Curry

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We hope you got benefit from reading it, now let’s go back to kerala coconut chicken curry recipe. You can have kerala coconut chicken curry using 29 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Kerala Coconut Chicken Curry:

1. Get 1/2 kg kg Chicken
2. Take To marinate
3. Take 1/2 teaspoon Pepper
4. Prepare to taste Salt
5. Prepare 1 teaspoon Vinegar
6. Take 1 teaspoon Turmeric powder
7. You need To grind
8. Get 8-10 Pearl Onions
9. Provide 5-6 Garlic cloves
10. Use 1 inch Ginger
11. Get 1/2 teaspoon Fennel Seeds
12. Get for curry
13. Prepare 1 cup Thick coconut milk
14. Use 3 tbsp Coconut oil
15. Use 2 small Onions chopped
16. Get 8-10 Curry Leaves
17. Provide 3-4 Green Chillies slit
18. Prepare 2 medium Tomatoes chopped
19. Prepare to taste Salt
20. Prepare 1/3 cup Water
21. Take 1/2 teaspoon Turmeric
22. Get 1 teaspoon Coriander powder
23. You need 1/2 teaspoon Cumin powder
24. Use 1 teaspoon Garam masala or chicken masala
25. Prepare 1 teaspoon Red chilli powder - adjust
26. You need For Seasoning
27. You need 2 tbsp Coconut oil
28. Take 4-5 pearl onions sliced
29. Provide 6-7 Curry leaves

Steps to make Kerala Coconut Chicken Curry:

1. Marinate chicken with pepper turmeric vinegar and salt keep it aside for 1 hour
2. Crush coarsely all the ingredients mentioned under grind section
3. Heat oil in earthen vessel or heavy bottom pan. Add onion, green chillies and curry leaves. Stir fry until onions brown
4. Add ground mixture, saute until raw aroma goes away
5. Add spice powders and salt. Mix well for few seconds
6. Add tomatoes and cook until tomatoes are tender and mushy
7. Add chicken with 1/3 cup water. Mix well. Cover and cook until done stirring occasionally
8. Cook on high heat until gravy thickens. Add coconut milk, stir well. Switch off and cover the vessel
9. Heat oil in a small pan, add sliced pearl onions and curry leaves. Stir fry until onions are crispy
10. Add seasoning to curry. Mix well. Cover and rest for 15-20 minutes to allow flavours to set in
11. Serve with roti, appam, idiyappam, pulao

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