Kerala Chicken Curry Recipe
Kerala, located on the southwestern coast of India, is known for its rich and aromatic culinary heritage. One of its most iconic dishes is the Kerala Chicken Curry, a dish that balances the bold, aromatic flavors of freshly ground spices with the tender, juicy chicken. The addition of instant oats to the curry not only thickens the gravy but also imparts a unique texture, making this dish both hearty and flavorful. Pair it with Kerala Style Appam (without yeast) and a side of crispy Seer Fish Fry for a truly authentic feast.
This Kerala Chicken Curry is a delicious choice for a Sunday lunch, where the warming spices, coconut flavor, and soft chicken come together to create a dish you won’t forget. Below is a step-by-step guide to prepare this flavorful curry from scratch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into medium-sized pieces) | 400 grams |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 10 leaves |
| Onion (roughly chopped) | 1 medium |
| Ginger (grated) | 1 inch |
| Garlic (finely chopped) | 6 to 7 cloves |
| Salt | As per taste |
| Instant Oats (Oatmeal) | 40 grams (Masala one) |
| Whole Black Peppercorns | 1 tablespoon |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Dry Red Chillies | 2 |
Preparation Time
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 60 minutes |
| Total Time | 70 minutes |
| Servings | 4 servings |
Cuisine
| Cuisine | Kerala Recipes |
|---|---|
| Course | Lunch |
| Diet | Non-Vegetarian |
Instructions
-
Marinate the Chicken:
Start by marinating the chicken. In a large mixing bowl, combine the chicken pieces with curd, turmeric powder, and salt. Mix well and let it marinate for at least 2 hours. This will help tenderize the chicken and infuse it with the flavors of the spices. -
Prepare the Masala:
To make the aromatic masala, heat a skillet over medium-low flame. Dry roast the black peppercorns, coriander seeds, cinnamon stick, fennel seeds, and dry red chillies for about 4-5 minutes. You will know it’s done when the spices start releasing their rich aroma. Once roasted, remove from the heat and let them cool.
After cooling, transfer the spices to a grinder and grind them into a coarse powder. Set aside. -
Cooking the Curry:
In a deep pan or kadai, heat sunflower oil over medium heat. Add the mustard seeds and let them splutter. Once they splutter, add the curry leaves and sautรฉ for a few seconds.
Next, add the chopped onion and sautรฉ until it turns light brown. Add the grated ginger and chopped garlic, and sautรฉ for another minute, making sure the garlic doesnโt burn. -
Add the Chicken:
Once the onions are golden and aromatic, add the marinated chicken to the pan. Add half of the freshly ground masala and salt. Stir the chicken well to coat it with the masala.
Pour in 1/2 cup of water, cover with a lid, and let the chicken simmer on low heat for about 15 to 20 minutes, stirring occasionally to ensure even cooking. -
Thicken the Curry:
After the chicken is almost cooked, add the instant oats to the curry. Stir well and pour in 1 and 1/2 cups of water to adjust the consistency. Let the curry simmer for an additional 5 minutes, allowing the oats to absorb the flavors and thicken the curry slightly. -
Final Touch:
Add the remaining ground masala to the curry and give it a good stir. Cover the pan and let the curry sit for 5 to 10 minutes to allow the flavors to meld together. -
Serve:
Serve the Kerala Chicken Curry hot with Kerala Style Appam and a side of Seer Fish Fry. The soft, delicate appams are perfect for soaking up the rich, flavorful curry, while the crispy fish adds a delightful contrast to the dish.
Serving Suggestions
Kerala Chicken Curry pairs beautifully with a variety of traditional Kerala sides. For an authentic experience, serve it with Appam (a soft, fluffy pancake made from rice and coconut), Kerala Parotta, or Steamed Rice. For an extra touch, complement the dish with a side of Seer Fish Fry, a popular Kerala-style fried fish dish that adds a savory crunch to the meal. The combination of tender chicken, creamy curry, and crispy fish is a match made in heaven.
Enjoy your Kerala Chicken Curry with loved ones for a comforting, satisfying meal. The layers of spices, tender chicken, and creamy yogurt create a symphony of flavors that will have everyone coming back for more.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 35 grams |
| Fat | 18 grams |
| Carbohydrates | 15 grams |
| Fiber | 3 grams |
| Sodium | 500 mg |
| Cholesterol | 80 mg |
Tips & Variations
- For a richer flavor, you can add a tablespoon of coconut milk towards the end of cooking. This will give the curry a creamy texture and enhance its authentic Kerala flavor.
- Adjust the spice level by adding more or fewer dry red chillies according to your heat preference.
- You can substitute instant oats with rice flour or besan (chickpea flour) if you prefer a thicker curry without the texture of oats.
- For a vegan version, substitute chicken with tofu or tempeh and use coconut yogurt in place of the dairy yogurt.
Enjoy the vibrant flavors of Kerala right at your home with this rich and delicious Kerala Chicken Curry.
