Keralan Chicken Curry

The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment.

Kerala chicken recipe – A simple & delicious dish made by simmering chicken in fresh ground kerala spice powder & coconut milk. ... This simple chicken curry has an amazing burst of flavours from the fresh ground roasted spices & the tempering touch that's given with the fresh curry leaves.


Keralan Chicken Curry


Directions for using my Shuttle Chef or the oven.

Ingredients

800g Chicken thighs (8 thighs) no bones for passage food,
1 Onion large
2 Green chilli
2 Tomato medium chopped deseeded
3 tsp Ginger and garlic minced
2 Cardamom pods
1 tsp Kashmiri chilli powder
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1 tbs Of Our Galley Garam masala Spice Blend - find this recipe on the Spice Page, or use a store bought version.
1/2 tsp Fennel powder
3/4 cup Coconut cream
3 Curry leaves
3 tbs of Oil
Salt

To Marinate

3/4 tsp Kashmiri chilli powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Ginger and garlic minced
1/2 tsp Mustard seeds
Salt

Let's get Cooking 

Mix all the ingredients to marinate.
Add little water into it and make it to a paste.
Add chicken pieces into it and mix well.
Add to it sliced onion, green chilli, curry leaves and mix well.
Marinate for at lest 2 hours.
Pre heat oven to 150 degrees.
Heat 1/2 of the oil in pan (Shuttle Chef Pot) Add chicken skin side down.
Brown the skin.
In the other ShuttleChef pot ... Heat remaining oil add sliced tomato and sauté till it becomes soft.
Add ginger garlic paste and sauté for a minute
Add crushed cardamom pods, all spice powders and sauté till oil starts appearing on the sides of the pan.
To the pan add the chicken stock in the pan and mix well.
Add the chicken pieces and mix well so that gravy gets coated on the chicken pieces. Bring to the boil. ( If using Shuttle Chef Cooker simmer for 15 minutes)
Remove pan from heat
Add coconut cream and mix well

Passage food prep: at this stage cool completely and seal in bags for freezing. When required thaw and continue instruction below.

In oven:
Transfer chicken and curry gravy into oven proof dish. Cook slowly on low heat for min 2 hours, meat should be falling off the bones.

In ShuttleChef
Alternatively if using Shuttle Chef place the pot into the bottom of cooker, prepare rice with boiling water in top pot and close main lid, leave cooking min 4 hours.
Serve with the rice and steamed vegetables if inclined.


You can find other wonderful recipes in the contents page 

If you would like daily sailing inspiration follow us on Dreamtimesail or for the food we cook Our Galley

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