Make Kerala chicken curry like they do in the best Indian restaurants

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk provides creaminess.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

Heat a pan over medium heat and add some coconut oil.

When the oil starts to shimmer, add garlic ginger paste and cook until it stops splattering.

Add a few curry leaves and let them cook for about 10 seconds.

Add the Kerala spice mix to the pan and fry for a short time to bloom the spices.

Add jwala chilies (or jalapenos) and let them cook for about 30 seconds.

Pour in 1 cup of hotel curry gravy and stir until the oil and gravy combine thoroughly.

Add chicken thighs, nestling them into the gravy.

Cover the pan and let simmer for 5 minutes, then uncover and flip each piece of chicken.

Cover again and continue to simmer until the chicken is cooked through, about 7 to 10 minutes.

Add tamarind paste and tinned coconut milk, tasting and adjusting salt as needed.

Finish with the tempering by adding crispy shallots and spooning some flavored oil over the curry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens