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
  1½ 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
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    ½ tsp Turmeric powder
    ½ tsp Garam masala
    ½ tsp Mustard seeds 2 Sprig curry leaves (optional)
    2 tbls Oil 100mls water
    1 tbls Ghee (clarified butter) Salt to taste
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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.