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Chicken Curry (kerala)
Spicy and flavorful, Chicken Curry (Kerala) is a delicious dish that will tantalize your taste buds! Ingredients: Chicken, Coriander powder, Curry leaves, Potato, Coriander, Turmeric powder, Mustard seeds, Green chilli, Tomato, Coconut milk, Salt, Vinegar, Onion, Tomato puree, Garlic, Chilli powder, Cooking oil
45min
Cook Time
4
Servings
Recipe
3586 kCal
Recipe
1
In a bowl, mix together 1 1/2 teaspoons of coriander powder, 1 teaspoon of chili powder, 1/2 teaspoon of turmeric powder, and 1/8 teaspoon of pepper. Set aside.
2
Heat 1/4 cup of oil in a deep pan.
3
Add 1/2 teaspoon of mustard seeds to the hot oil and fry.
4
Sauté 1/2 cup of cut onions, 5 teaspoons of chopped garlic, 2 teaspoons of crushed ginger, 4 green chilies, and 4-5 curry leaves until onions are golden.
5
Remove onion mixture from oil and transfer to another frying pan. Add 1 medium cubed tomato and cook over low heat until tomatoes dissolve from their skins.
6
In the deep pan, add 1 kg of skinless cut chicken, 1 teaspoon of vinegar, 1/2 teaspoon of salt, and the spice mixture from step 1. Stir for a few minutes.
7
Mix 1 cup of coconut milk and 1/2 cup of water, then add to the pan. Cover with a lid and cook over medium-low heat.
8
When the chicken is cooked through, add 2 medium washed, peeled, and cubed potatoes.
9
Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from step 5 and add 3 teaspoons of tomato paste.
10
Leave uncovered and stir occasionally. When the potatoes are cooked through and the curry thickens, remove from heat.
11
Garnish with chopped coriander and serve with jasmine or basmati rice.
Nutrition
3586.4
kCal
191.4 g
Protein
257.8 g
Fat
124.5 g
Carbs
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½ tsp of Mustard Seeds
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4 Green Chillies
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1 cup of Coconut Milk
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1 tsp of Vinegar
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