south indian chicken curry with coconut milk
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south indian chicken curry with coconut milk
Chicken curries come in many styles depending on where they’re from. South Indian variations are rich in aromatic spices and inevitably evoke memories of tangy tastes, like sour kokum fruit and sweet-and-tangy tamarind fruit, in a mixture tempered by the smoothness of coconut cream. Although each region adds its own local ingredients, all chicken curries share the usage of yogurt, cream, or coconut milk to thicken the dish and temper down the spices.
Ingredients of Coconut Chicken Curry
How to make Coconut Chicken Curry
- Season the chicken
- To prepare this chicken curry, take a large bowl with the chicken pieces and add salt, black pepper and curry powder to it. Mix well.
- Saute onion and garlic
- Heat the oil in a pan over medium flame and add the chopped onion, crushed garlic and saute them for a minute.
- Cook the chicken pieces
- Then, add the chicken pieces and cook for some time till the chicken is light brown in colour.
- Add tomato puree and coconut milk
- Now, add the tomato puree and the coconut milk to the pan. Mix well and bring to a boil. Let the chicken soak in these ingredients. Allow it to cook for 15- 20 minutes on a medium-low flame.
- Garnish with curry leaves
- Once done, turn off the flame and transfer the curry to a serving bowl. Garnish with curry leaves and serve hot.
Kerala Style Chicken Curry with Coconut Milk
Rich n Juicy Chickencooked in an Aromatic Creamy Gravy! This Kerala Style Chicken Curry with CoconutMilk is a Foolproof Keeper and every Malayalee’s favorite …!!
Ingredients
- 2 lb chicken (bone – in preferred)
- ½ tsp garam masala
- ¼ tsp turmeric powder
- ½ tsp pepper powder
- Salt (as required)
- 2 large onion (thinly sliced)
- 2-3 green chilies (slit)
- 1 tbsp ginger garlic paste
- 2 tomatoes (medium sized, cubed)
- 1 tbsp chili powder
- 2 tbsp coriander powder
- ¼ tsp turmeric powder
- 1 tsp garam masala
- ¾ cup thin coconut milk
- ½ cup thick coconut milk
- ½ tsp pepper powder
- 2 sprigs of curry leaves
- ½ cup water
- Salt (as required)
- Oil (as required)
Instructions
To marinate chicken: Marinate the chicken with garam masala, pepper powder, turmeric powder and salt, set aside for 15 – 30 mins.
To prepare masala: Heat oil in a pan on medium heat and add sliced onions, one sprig of curry leaves, green chilies and pinch of salt. Sauté until onions are caramelized slightly. Add ginger garlic paste and sauté until the raw smell disappears.
Follow by adding tomatoes and sauté until they turn mushy. Reduce the heat to low and add the spice powders; chili, turmeric, coriander and garam masala. Sauté for another 2 minutes.
Adding coconut milk: Once the curry starts boiling, add thin coconut milk. Allow the chicken to cook in it for 10-15 minutes. Stir in between while cooking.
Add pepper powder and mix well. Once the chicken is cooked and the gravy is slightly reduced, bring the flame to a low and add thick coconut milk. Allow the curry to heat up a bit, but ensure not to boil the curry once thick coconut milk has been added. Check for the seasoning.
Garnish: Top with curry leaves and mix well. Place the lid, turn off the flame and allow it to sit for 15 mins.
Serve: Serve hot. The curry goes well with Appam (hoppers), Idiyappam (string hoppers), Puttu, Steamed Rice or Roti / Naan.
South Indian Chicken Curry
The southwestern part of India known as Kerala, where I was raised, is endowed with lush, tropical growth year-round—coconut trees along the coast and, at higher elevations, an abundance of herbs and spices. So it’s no wonder that in this region, highly spiced curries flavored with coconut milk are an important part of every dinner. If you don’t have time to make your own fresh Curry Spice Mix, you can substitute a store-bought garam masala or curry powder.
Ingredients
- 1 Tbs. vegetable or canola oil
- 1/2 tsp. black mustard seeds
- 3 medium onions, sliced thin
- Stems from 3 sprigs fresh cilantro, chopped, plus 1/4 cup loosely packed cilantro leaves
- 1 clove garlic, minced
- 1-inch piece of ginger, minced
- 3 potatoes, diced into 1/2-inch cubes
- 2 green peppers
- 2 lbs. chicken thighs, skinned
- 2 to 3 Tbs. South Indian Curry Spice Mix
- 2 cups fresh Coconut Milk (1 cup thick, 1 cup thin)
- Kosher salt
- Cooked long-grain rice, for serving
Preparation
In a large pot, heat oil over medium heat until it is very hot. Add mustard seeds and let them sizzle for about 1 minute. Add the garlic, ginger, sliced onion, and cilantro stems, and cook for 5 minutes, stirring frequently. Add the ground spice mix and continue cooking for 6 to 8 minutes until the onions are very soft, stirring often so that the onions cook evenly.
When the onions and peppers are soft and have absorbed the spices, start adding the chicken, a little at a time. Stir the pieces until they’re coated with the spices, and then add more chicken. When all the chicken has been stirred in, pour the thin coconut milk over the chicken, add the salt and the potatoes, reduce the heat to medium low, cover and simmer until the chicken is cooked and the potatoes are tender, about 40 minutes.
To soften the flavor of the spices, and to make a creamy sauce, the author simmers the chicken for her curry in coconut milk.
Remove the cover from the pot and bring the liquid to a boil. Boil for 3 to 5 minutes, until the sauce is thickened. Then add the thick coconut milk and the cilantro leaves. Return liquid to a simmer, season to taste with salt, and serve with rice.
Malabar Chicken Curry with Coconut Milk
Ingredients
1 kg Chicken Bone-in or Boneless (2.20 lbs)
Marination for Chicken
- 1 Teaspoon Salt or as per requirement
- ½ Teaspoon Black Pepper Powder
- 1 Teaspoon Turmeric Powder
- 1½ Teaspoon Red Chili Powder can be replaced with smoked paprika
- ½ Teaspoon Madras Curry Powder see recipe in notes can be replaced with Garam Masala
Making the Curry
- 2-3 Tablespoons Coconut Oil can be replaced with any other vegetable oil
- 2-3 Small Dried Red Chilies can be replaced with slit green chilies
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Black Peppercorns
- 1 sprig Curry Leaves
- 2 sticks Cinnamom broken
- 1 inch Ginger finely chopped
- 2 Cups Grated Coconut
- 1 medium Onion finely chopped
- 2-3 cloves Garlic minced
- ½ Cup Tomato Puree 1-2 medium tomato pureed
- ½ Teaspoon Red chili Powder can be replaced with smoked paprika
- ¼ Teaspoon Turmeric Powder
- ½ Teaspoon Cumin Powder
- ½ Teaspoon Coriander Powder
- ½ Teaspoon Black Pepper Powder
- 2 Teaspoon Madras Curry Powder see notes for recipe
- 1 Cup Coconut Milk
- 1 sprig Curry Leaves
Ingredients for Tempering or “Tadka”
- 2 Tablespoons Coconut Oil
- 2-3 Small Dried Red Chilies
- 1 Teaspoon Mustard Seeds
- ¼ Cup Grated Coconut
Instructions
Add Onions and garlic. cook until onions turns soft and translucent. Add Tomato Puree and cook until the rawness of tomato goes away.
Add Red chili Powder, Coriander Powder, Cumin Powder, Black Pepper Powder, Turmeric Powder, and Madras Curry Powder. Cook over low heat for 5-minutes or until the spices gets cooked completely.
