Kerala Chicken curry | nadan chicken curry | Malabar chicken curry with coconut milk with step by step photos and quick video recipe. this coconut curry chicken is very special and most commonly made chicken curry recipe in Kerala. Taste of Kerala absolutely with the touch of coconut milk and curry leaves cooked in coconut oil, the chicken becomes tender and the flavor is extremely soothing and rich for both rice and chapathi/ roti.
here are some tips on making this traditional Kerala chicken curry
- The traditional keralan chicken curry is one such of less spicy but extremely flavorful curry.
- curry leaves are roasted in coconut oil at the very beginning of the recipe which induces the curry leaves flavor into the coconut oil and that enhances the taste. trust me, such small care taken while cooking brings out perfection of the final dish.
- we are going to cook the chicken only in coconut milk and no water is added.
- shallots/small onion are used in grinding the masala. I would suggest you not to replace it with bigger onions.
- marination of the chicken is not actually needed. just mix the freshly ground masala with chicken just before you begin cooking. time taken to fry the onions and by the time you add the chicken it will take around 15 minutes which is more than sufficient.
some of the chicken recipes here might interest you: Murgh malaiwala, Garlic chicken, chicken roast recipe kerala style,Easy restaurant style chicken tikka recipe in pan ,Easy Chicken Biryani recipe| Pressure cooker biryani video recipe ,
Hyderabadi Dum Chicken curry ,which is one of the favorite of all my dear followers who keep constantly sending feedback about it.
this tamilnadu style ambur biryani and thalapakatti biryani is pretty common but different from the dum biryani. but the easiest one is pressure cooker simple chicken biryani which is my favorite too.
Kerala Chicken curry quick video recipe:
Kerala Chicken curry recipe card:
kerala chicken curry
- 12-13 no small onion/shallots
- 12-13 cloves garlic
- 2 inch ginger roughly chopped
- 3 no green chilli roughly chopped
- 1/4 tsp turmeric powder
- 1 tsp peppercorns
- 1/2 tsp cumin seeds
- 1.25 tsp red chilli powder
- 2 tbsp coriander powder
- 1/2 kg chicken
- 1/2 medium lemon
- salt to taste
- 4-5 tbsp coconut oil
- 2 spring curry leaves
- 2 medium onion thinly sliced
- 1 medium tomato finely chopped
- 1 large potato chopped
- salt to taste
- 2 cups thin coconut milk
- Grind everything given under" to grind section" to a fine paste
- add the prepared masala paste to chicken along with lemon juice and salt. mix well and let it sit until use
- heat coconut oil in a pan, fry curry leaves for few seconds.
- further add thinly sliced onions and fry until brown. reserve few for garnishing.
- to the brown onions, add chopped tomatoes, chopped potatoes, salt and mix well.
- now, add marinated chicken, coconut milk and mix again.
- close and cook in medium heat for 20-30 minutes until chicken is cooked.
- open, mix once and serve hot!
Kerala chicken curry recipe with step by step pics:
- Take shallots/small onions, garlic, ginger, green chilli, turmeric powder in a blender or bowl.
- further, add peppercorns, cumin seeds, chilli powder and coriander powder
- Grind these to fine paste as shown in the pic below
- wash the chicken twice or thrice and cut to bite sized pieces. Take the clean chicken in a bowl and add the prepared masala to it along with lemon juice and salt. If you do not have lemon juice, replace with little vinegar.
- mix everything well and set it aside until use. approximately let it sit for 15 minutes.
- heat coconut oil in a pan and fry curry leaves for few seconds just to infuse curry leaves flavor to the coconut oil.
- add thinly sliced onions and fry till brown. Have patience! it will take time to get browned. add salt if you wanted to quicken the process. this process of caramelizing onion should be done in simmer/low flame only because at the final stage, onions might get burnt and that gives bitter taste. so, keep an eye on just browning the onions.
- take few spoons of it and reserve it for final garnishing.
- to the same pan, add chopped tomatoes, chopped potatoes, salt and mix once. need not saute the onions till mushy.
- Now add the marinated chicken pieces and mix well.
- Add 2 cups thin coconut milk and mix well.
- close and cook until the chicken is done. you can pressure cook the same for 3-4 whistles in medium heat.
- open and you can find the oil in the sides of the pan which indicates perfectly cooked dish.
- the silky smooth and soft, flavor packed restaurant style malabar chicken curry is ready! have it hot with rice or roti. It also goes good for idli and dosa.
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