Chicken Coconut Milk Curry- Kerala Style Chicken Cooked with Aromatic Spices And Coconut Milk, is a purely traditional authentic Kerala style recipe. This is a mild spicy curry, it goes well with everything like chapati, pulao, dosa, appam, puttu etc. The detailed recipe with step by step cooking pictures follows.
This is a flavorful and fantastic chicken curry made using coconut milk and coconut oil. The chicken is simmered and cooked in thin coconut milk. This recipe is inspired from my Amma’s / Mom’s all time favorite chicken curry at my home. I thought I should give it a try and share with you all, it actually tastes wonderful as usual. And I think it is healthier dish as well.
Coconut Milk is the liquid that comes from the grated flesh of a coconut. The color and rich taste of the milk can be attributed to the high oil content. This chicken curry is richer and creamier than other curries. The primary spices in curry are bay leaf, cumin seeds, cinnamon stick, pepper powder, ginger and garlic. In this same recipe can be made with duck, shrimp, fish or vegetables like potato, mushrooms or soya.
And what’s surprising about this chicken curry recipe is that it is really easy to make. This curry was so amazing I could have kept eating it until my stomach burst.
How to Make Chicken Coconut Milk Curry- Kerala Style Chicken Cooked with Aromatic Spices And Coconut Milk
Heat oil in a deep bottom pan, add mustard seeds and after spluttering add in whole spices like cinnamon stick, bay leaf and cumin seeds. Roast well.
Add onions, curry leaves and little salt.
Stir and roast until onions turns tender and slightly brown in color.
Then add in coarsely crushed ginger, garlic and green chillies. Fry until raw smell goes on.
Then add in garam masala powder, fennel powder, coriander powder and turmeric powder. Saute for a couple of minutes in a medium low flame.
Now pour thin coconut milk, adjust salt and mix well. Allow the coconut milk to boil for 5 minutes.
Then transfer washed and drained chicken pieces and mix gently and cook for 10 minutes in a medium flame.
Then add tomatoes and combine gently along with the gravy. Cook 10- 12 minutes more, so that chicken turn tender and soft.
Now add in pepper powder and combine well gently.
Finally add thick coconut milk and combine well. Then add chopped coriander leaves and sprinkle little coconut oil on top. Serve along with tomato rice.
Enjoy!! Happy Cooking and stay healthy.