Kerala Style Chicken Curry

Pin ItI loves a curry! As does most of the country it would seem.

And I love making them from scratch, no pastes or sauces in sight.  And, in most cases, no recipe.  Take a look at the spices in the rack and plough on in, varying quantity and mix every time. Now I’m sure there are some very exotic names for the style(s) of curry that I usually make but generally they are tomato based and tend to be roughly in the same region of flavours.

So to celebrate my dad’s birthday I decided to try something different.  I went along the coconut route, which led me to reading about Kerala.  After reading a few extracts and a number of different recipes I did this:

Combination of chicken thighs and drums to feed 12 – skinless & left on the bone (optional)
¼ cup veg oil
Thumb sized piece og ginger (finely chopped)
10 Cloves garlic (finely chopped)
400g Shallots (sliced)
2 Green chilli (deseeded and sliced)
3 Tbsp Ground Coriander
½ Tbsp Chilli powder
½ Tsp Turmeric
2 Tsp Garam Masala
2 x 400g/ml tins Coconut Milk
½ Tsp dry roasted and crushed fennel seeds
Salt to taste
Fresh coriander to serve

  • Remove skin chicken if not bought skinless.  Put to one side.  Keep chicken skin (not related but tasty idea).
  • In a large pan (with lid), gently fry off the ginger and garlic in the oil.
  • After 5 mins, add the shallots and fresh chilli and turn the heat up slightly.
  • While the shallots are cooking mix the ground coriander, chilli powder and turmeric into a paste with a couple of tbsp of water.
  • When the shallots are translucent and softened (but not browned) add the spice paste.  Cook for 8-10 mins.
  • Add the chicken pieces. Mix thoroughly to ensure all the chicken is coated.
  • After 5 mins add the add the garam masala and the crushed fennel seeds, mix thoroughly again.
  • Dilute ¼ of a tin of coconut milk with a couple of tbsp of water and add to the pan.  Cover and leave to cook for 20 mins on a low heat
  • Add the remaining coconut milk, re-cover and cook on a low heat for 1 hour.  Season to taste.
  • Serve with boiled rice, naan bread and I like my own tomato, onion and coriander salad too
  • Sprinkle some chopped fresh coriander over the top.

Went down a treat. Should probably post the recipe for that salad I mentioned at the end there……  Bit of a cheat though.  Find it here.

Oh and what about that chicken skin?  Well I attempted to make Chicken Scratchings as per the boys down at Solita.  Not perfect but not far off.  Attempt number 2 coming soon!!

2 Responses to Kerala Style Chicken Curry

  1. helen says:

    Sounds top dude. I reckon I’d give that a whirl!
    Also, lets talk Round 2 of the SoLita style chicken scratchings please…

  2. thehungrymanc says:

    Cheers Helen. I’ll have to see how they turn out. And then how long they last :-)

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