Spicy Kerala Chicken Curry | Simple Chicken Curry Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more economical.

Peel and wash the onion, ginger, garlic, and green chili.

Chop the onion, ginger, garlic, and green chili, and set aside.

Chop the cleaned tomatoes and set aside.

Grate the coconut and set aside.

Take a pan, add grated coconut and water, squeeze well with fingers, and set aside. Drain and keep aside.

Heat a pan and add chopped ginger and garlic.

Add green chili and curry leaves; sauté them well.

Add chopped shallots and sauté for a few minutes.

Add coriander powder, red chili powder, garam masala, and turmeric powder; sauté until the raw smell is gone.

Add chicken pieces and sauté well.

Pour sufficient amount of water and combine well; cover and cook.

Remove the lid to check if the chicken is well cooked.

Pour in coconut milk and mix well; cook for a few minutes and remove from fire.

Heat oil in a pan, add mustard seeds, and let them crack.

Add dry red chili and sauté well.

Add shallots and fry them well, then add curry leaves and fry them well.

Remove from fire and pour the ingredients over the chicken curry; combine well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens