This recipe is for chicken curry from the Indian state of Kerala. It includes chicken, vegetables like green peas and carrots, and spices like cinnamon, cloves, black peppercorns and turmeric powder. The chicken and vegetables are sautéed with a paste of ginger, green chilies and onions before adding coconut milk and simmering until the chicken is fully cooked.
This recipe is for chicken curry from the Indian state of Kerala. It includes chicken, vegetables like green peas and carrots, and spices like cinnamon, cloves, black peppercorns and turmeric powder. The chicken and vegetables are sautéed with a paste of ginger, green chilies and onions before adding coconut milk and simmering until the chicken is fully cooked.
This recipe is for chicken curry from the Indian state of Kerala. It includes chicken, vegetables like green peas and carrots, and spices like cinnamon, cloves, black peppercorns and turmeric powder. The chicken and vegetables are sautéed with a paste of ginger, green chilies and onions before adding coconut milk and simmering until the chicken is fully cooked.
This recipe is for chicken curry from the Indian state of Kerala. It includes chicken, vegetables like green peas and carrots, and spices like cinnamon, cloves, black peppercorns and turmeric powder. The chicken and vegetables are sautéed with a paste of ginger, green chilies and onions before adding coconut milk and simmering until the chicken is fully cooked.
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Chicken Curry Recipe from the Indian State of Kerala
Ingredients:
Chicken- 2 Lbs. (wash & cut into pieces)
Fresh green peas or green and red bellpepper- 1/4 cup Carrot- 1 (cut into thin strips) Small baby potatoes- 7 boiled and peeled Onions- 2 (chopped) Grated ginger- 1.5 inch piece Garlic- 6 cloves (chopped) Green chilies- 3 Coconut milk- 1 1/2 cups
- Spices –
Cinnamon- 1 piece Bay leaves- 2 Cloves- 2 Black peppercorns- 1 tsp. Turmeric powder- 1/2 tsp. Garam masala powder- 1/4 tsp. Mustard seeds- 1/2 tsp. Ghee- 2 tablespoons Oil- 2 tablespoons A bunch of curry leaves (optional) Salt to taste
Method:
1. Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste. 2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves. 3. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt. 4. Cover the pan and cook for 5 minutes. 5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked
