Kerala Style Home Cooking
Equipment
Ingredients
Main Ingredients
Chicken (cut into pieces)
500 g
Onion (sliced)
2 pcs
Tomato (chopped)
2 pcs
Garlic (minced)
4 cloves
Ginger (minced)
2 cm
Green chili (slit)
3 pcs
Coconut milk
200 ml
Curry leaves
1 sprig
Turmeric powder
0.5 tsp
Red chili powder
1 tsp
Coriander powder
2 tsp
Mustard seeds
1 tsp
Coconut oil
2 tbsp
Salt
1 tsp
Instructions
Prepare ingredients
Wash, peel and cut all vegetables and chicken into required sizes.
Heat oil and temper spices
Heat coconut oil in a pan, add mustard seeds and let them splutter.
Sauté aromatics
Add curry leaves, sliced onions, green chilies, ginger and garlic. Sauté until onions turn golden.
Add tomatoes and spices
Add chopped tomatoes and all spice powders. Cook until tomatoes soften.
Cook chicken
Add chicken pieces and salt. Mix well, cover and cook on medium heat for 15 minutes.
Finish with coconut milk
Add coconut milk, stir gently and simmer for 3 minutes without boiling vigorously.
Serve hot
Turn off heat and serve the curry hot with rice or appam.
Original recipe
Storage
Store in airtight container. Reheat gently to avoid coconut milk separating.
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