Kerala Chicken

Authentic Chicken Curry
15/02/2016
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Kerala Chicken

Kerala Chicken

I would like to present you with this beautiful Kerala Chicken dish that amazed me with its divine flavours. I have tasted and made many curries, but I have to say that this is my favourite of all – at least at the moment! I never knew that I actually had a favourite curry until now. It is very tasty whether it is served hot or cold. I have only just discovered this wonderful dish.

As some of you will know, I have a vegetable garden that I enjoy very much. I planted one gourd, one courgette and one marrow plant and I now have heaps of these vegetables. Also my neighbour gave me his extra vegetables as he was going on holiday. I wasn’t sure what to do with so many, and so I decided to add them to this curry.

I have cooked many curries and because of my understanding of so many spices I feel that I am now qualified to say that I can create my own curries, but I can’t always give them a name. When this happens I phone a friend who will take a good look at my recipe and suggest a name for my dish. I have to say I am a very proud girl.

Now let’s see how to make this dish:

Print Recipe
Kerala Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Curry
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 2 hours
Servings
portions
Ingredients
For the marinade:
For the masala:
For the meat masala ( to grind )
Course Main Course
Cuisine Curry
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 2 hours
Servings
portions
Ingredients
For the marinade:
For the masala:
For the meat masala ( to grind )
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash the chicken, then mix with the marinade and leave in the fridge for about 2 hours.
  2. Once the chicken is nicely marinaded, remove it from the fridge and leave aside.
  3. In a heavy pan, on a medium heat, first add the oil then the black mustard and fry until it starts to pop open. Add the chopped onion and cook until it is nice and brown.
  4. Add the curry leaves, cardamom, green chilli, grated ginger, grated garlic and salt and keep frying for about 2 mins.
  5. Add the chicken and toss well. Cook for 2 mins. Then add the coconut milk and the water and keep mixing with a wooden spoon until it is all mixed.
  6. Now add the marrow pieces, lower the heat and let it simmer for 20 mins. I used the long one, but I cut it in half.
  7. Using a dry frying pan, on a medium heat, roast the cinnamon stick, cumin seeds, cloves, and the meat masala that you have grinded, then grind to a fine powder, then add to the chicken.
  8. Let the curry simmer for another 10 mins. Serve with rice or naan bread, see the link below.
Recipe Notes

This recipe goes well with my  Naan Bread

You can make meat masala and keep in a jar in your cupboard for when you need it.

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2 Comments

  1. Maria Nasir says:

    Looks fabulous, dear Sally! I could dive straight in with a naan 😉

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