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Home Other Regions Kerala Chicken Curry from Kerala

Chicken Curry from Kerala

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Quantity Measure Ingredients Description
One Kilogram Chicken Washed and cut
Two Nos. Coconut (Narial) Grate to make paste
250 Grams Shallots A type of onion with long, pointed, bulbs
3 Medium Onions chopped/minced
6 Medium Green Chillies Clean and cut
6 Flakes/Cloves Garlic (Lason, Losun) Clean and cut
1 Inch Ginger (Adhrak) Clean and cut
10 Nos. Pepper Corns Make Paste with coconut
1 Tablespoon Saunf -(Fennel Seeds, Badi Shep) Make Paste with coconut
2 Tablespoon Coconut Oil For seasoning
1 Teaspoon Mustard Seed (Sarson) For seasoning
6 Medium Red Chillies Dry Kashmir For seasoning
1/2 Bunch Curry Leaves (Kadi patta) For seasoning


.1.  Clean, wash and cut chicken into curry cut pieces.
2.  Grate the coconuts.
3.  Peel the shallots.
4.  Clean, wash & cut green chilli & ginger.Saute till slightly golden.
5.  Put the sauted green chill and ginger  in to a grinder and make a fine paste.   Add pepper corns, saunf and the scraped coconut and grind all to make a paste.
3 In a Wok heat some coconut oil. Add mustard seeds. Wait till it crackles.  Add the above made paste   Fry the choooed ionion and garlic and the curry leaves. Now add red chillies and chicken and sauté for some time.   And little water, ensuring that the gravy is not too watery.

Add salt and cook till the fat starts leaving from the sides and  chicken pieces are tender. Serve with hot appams or ghee rice.

Shallots: The mild-flavored bulb of this plant, used in cookery - The shallot can be distinguished from the others - onions - by its distinctive bulbs which are made up of cloves like garlic, but unlike garlic, the individual bulbs are not encircled together by a common membrane

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