Easy chicken curry with coconut milk

Easy chicken curry with coconut milk

I woke up today with a huge craving for food from my homeland, Kerala. A poultry dish. Something simple. But that’s just the thing about Kerala cuisine. The cuisine itself is complex. The dishes look simple, but whenever I eat Kerala food (which I do, at least once a day), I am surprised by the dexterity with which meats, vegetables and spices have been cooked. I mean, the recipes may look as if somebody came up with something, and it just happened to taste good. But every recipe, whether it be a fish curry, a mutton curry, poultry, or a vegetable dish, its all designed in such a way that there is harmony between the ingredients. They are perfect with each other.

A great cuisine, I always think, is not just the banquet, and the food made by the greatest chefs out there. I mean, they’re really interesting and delicious, but when you eat the food that ordinary people eat – its delicious, its comforting and memorable. You just never get tired of eating it again and again. My favourite Kerala dishes have always been the simplest ones.

Here is an easy recipe to make delicious Kerala chicken curry. My mother-in-law made this curry for me once, and I just loved it. If you make this chicken curry, you will hear the joyful cries of the people to whom you serve it… I mean, I almost teared up when I ate it first (Then again, my eyes well up after I eat anything that I find delicious). So instead of telling you on and on about how good this curry is, I’ll show you how to make it!

You’re going to need:

Chopped Red onions-1 and a half cups

Freshly chopped garlic-2 tablespoons full

Freshly chopped ginger-1 table spoon full

Chopped green chillies-1 and a half teaspoons

Chopped juicy tomatoes-1 cup

Coriander powder-3 teaspoons

Red chilli powder-1 teaspoon (or less, if you don’t want it too hot)

Turmeric powder-1/2 teaspoon

Freshly ground pepper/black pepper powder-1/2 teaspoon

Garam masala- a good pinch

Vinegar-1 and half tablespoons

Curry leaves

Chicken-3/4 kg



Coconut cream-2 heaped tablespoons (You can also use coconut milk-a little less than half a cup, or a little more than 1/4 cup…I can’t tell you how much that is, because I hate math. So take half a cup, but don’t pour in the whole thing)

Oil (Preferably coconut oil)-4-5 tablespoons

In a pressure cooker, add the oil…add the chopped garlic, ginger, and the green chillies…

kerala chicken curry

…and sauté for about 4-5 minutes…

kerala chicken curry

…and sauté the onions for about 5 minutes…

kerala nadan chicken curry

…by this time, your kitchen should be filled with the divine smell of the onions, garlic, ginger, and the chillies getting cooked in the coconut oil…ahhhh…its just something beyond words…Now add in the juicy tomatoes…

kerala chicken curry

…and cook until the tomatoes are mushy…

kerala chicken curry

… look how colorful and beautiful this looks…

kerala chicken curry

…Don’t you just feel like diving right into it?…well, just a few more steps and it’ll be even more better…Now, lets add the coriander powder…

tasty kerala chicken curry

…add the chilli powder…

tasty kerala chicken curry

….add the turmeric powder..

tasty kerala chicken curry

…and pepper, and a pinch of garam masala, and sauté..

tasty kerala chicken curry

…now add 1 and a half tablespoons of vinegar…

kerala nadan chicken curry

…add some curry leaves, and the chicken into the cooker…

kerala nadan chicken curry

….and salt, and pour in some water, just enough to cook the chicken…The chicken already has water in it, so if there’s too much water in the cooker/pan, the curry will be too watery, and you will have to boil it for a long time until some of the water is evaporated. Now give everything a nice stir, put on the lid, and let the chicken cook. It’ll take about 15 minutes or so. After the chicken is cooked, let it cool a little bit…You don’t want to add the coconut milk when the gravy is hot.

kerala nadan chicken curry

Add the rich coconut cream/coconut milk…

kerala nadan chicken curry

…let it simmer for about 5 minutes, and its ready!! You can even sauté some chopped onion in coconut oil and pour it into the gravy in the end, to give it that extra bit of flavor. Have it with steamed rice, or any kind of bread like naan or chapatti…whichever way you like to eat it, there are people I know who can confirm that its delicious!

kerala nadan chicken curry





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s