RECIPES > CHICKEN > KERALA CHICKEN CURRY
 
 
This curry brings together all the wonderful exotic flavours of southern Indian.
 
Once you try it you'll be hooked!
 

Ingredients
  1 Kg Chicken pieces,
  (boneless or on the bone).
  75g Peas 1 Carrot, cut into thin strips
  8 Small baby potatoes, boiled & peeled
  2 Onions, chopped
  1 tsp Ginger grated
  6 Garlic cloves grated
  3 Green chillies, finely chopped
    250ml Coconut milk
    1 Cinnamon 1" piece
    2 Bay leaves
    2 Cloves
    1 tsp Black peppercorns
Print this page
    tsp Turmeric powder
    tsp Garam masala
    tsp Mustard seeds 2 Sprig curry leaves (optional)
    2 tbls Oil 100mls water
    1 tbls Ghee (clarified butter) Salt to taste
  CONTACT US EMAIL :- info@reshmamartin.com
               
Method  
1.
Grind the ginger, peppercorns, turmeric, onions and green chilies
with a little water to make a coarse paste.
2.
Heat the oil and ghee in a large pan and add mustard seeds.
  When the mustard seeds start to pop add cinnamon, bay leaves & cloves.
When these turn brown add the garlic and curry leaves.
When these turns brown add the garlic and curry leaves.
3.
Cook for a few seconds add the curry paste; fry the mixture for 2 mins.
Then add the chicken pieces stir and cook for 2-3 mins.
Next add the potatoes, carrots, garam masala, salt and water.
Stir, cover the pan and cook for 5 mins on a high heat.
4.
Next pour in the coconut milk and add the green peas.
5.
Cover and cook for 30 mins until the chicken is cooked through.