Keralan Chicken curry with chillies and coconut milk | Curry and Spice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more economical.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder and cheaper.

Add chicken on the bone to a bowl.

Mix in 1 heaping teaspoon of Greek yogurt, 0.5 teaspoon of turmeric powder, and a pinch of salt.

Marinate the chicken for 1 hour.

Heat 1 tablespoon of oil in a frying pan.

Chop garlic and add it to the pan along with ginger.

Add 0.5 teaspoon of crushed peppercorns, 5 cardamom pods (seeds only), a few shards of cinnamon sticks, fennel seeds, and coriander seeds to the pan.

Fry the spices for a few minutes until they release their aroma.

Cool the spices and grind them to a paste, adding chili powder and 50 to 70 ml of water.

In a heavy-bottomed saucepan, heat 3 tablespoons of oil on medium heat.

Add green chilies to the hot oil and let them sizzle for about 10 seconds.

Add 1 chopped white onion and cook for 10 to 12 minutes until browned.

Add blended tomatoes and cook for 3 to 4 minutes until reduced slightly.

Add the ground spice paste to the pan and fry for another 4 to 5 minutes, stirring well.

Add the marinated chicken to the pan and stir to seal the pieces for 2 to 3 minutes.

Add 100 ml of water and salt, stir well, and cover to simmer for 25 minutes.

After 25 minutes, add coconut milk and simmer for an additional 5 minutes.

Chop coriander and sprinkle it in to garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens