KERALA STYLE CHICKEN CURRY | VARUTHARACHA CHICKEN CURRY | COCONUT GRAVY CHICKEN

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: evaporated milk

Low-fat coconut milk reduces calories, while evaporated milk is often cheaper.

Heat 1 tbsp oil in a pan and add the whole spices. Give a stir for a minute and then add the grated coconut.

Mix and fry on low heat for 2-3 mins till light brown in colour and then add all the spice powders. Keep frying on low heat for another minute and then add the curry leaves.

Mix and fry on low heat for another minute and switch off. Remove to a plate and allow to cool.

After that add to the grinder and coarse grind it. Now add 1/2 cup water and blend to a paste.

Heat oil in a kadhai & add the cut green chillies and curry leaves. Give a stir and add the sliced onions.

Fry on medium heat for 6-7 mins till light brown. Now add the chicken pieces & salt and give a mix.

Next add the ginger garlic paste & fry on medium heat for 5-6 mins till the chicken is light brown in colour.

Now add the blended masala paste, add a pinch of salt and fry on medium heat for 3 mins & then on low heat for 3-4 mins till oil separates.

Add 250 ml water, give a mix and cover & cook on low heat for 15 mins till chicken is tender.

Garnish with fine chopped coriander leaves and simmer for 2 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens