Authentic Keralan Malabar Chicken Curry with Warm Kerala Parotta
Experience the rich, aromatic flavors of coastal Kerala with this spiced chicken curry cooked in coconut milk. Served alongside flaky, multi-layered Kerala parottas, it delivers a comforting and unforgettable feast.
55min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Heat coconut oil in a heavy-bottomed pan over medium heat and add the curry leaves and slit green chilies.
2
Add the sliced onions and sauté until they turn golden brown.
3
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
4
Add the chopped tomatoes, cooking until they soften and blend into a thick paste.
5
Reduce heat and mix in the turmeric powder, red chili powder, and coriander powder, sautéing for 30 seconds.
6
Add the chicken pieces, coating them well with the spice masala, and sear for 5 minutes.
7
Pour in the thin coconut milk, season with salt, cover, and let it simmer until the chicken is tender.
8
Stir in the thick coconut milk and garam masala, simmering gently for another 5 minutes without letting it boil.
9
Remove from heat and serve hot alongside warm, flaky Kerala parottas.
Ingredients
500g chicken, bone-in and cut into pieces
2 cups thinly sliced onions
1 cup chopped tomatoes
2 tablespoons coconut oil
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon red chili powder
2 tablespoons coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 cup fresh thin coconut milk
1/2 cup thick coconut milk
A few fresh curry leaves
Salt to taste
4 Kerala parottas for serving
*This AI-generated recipe may contain inaccuracies.