Recipe: Delicious Kerala Coconut Chicken Curry

Kerala Coconut Chicken Curry.

You can cook Kerala Coconut Chicken Curry using 29 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Kerala Coconut Chicken Curry

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

Kerala Coconut Chicken Curry instructions

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.