In this article I am giving you recipes of two chicken curries in typical Kerala style with coconut milk added to it.

Kerala chicken curry with coconut milk



Chicken - 1 kg
Shallots sliced - 300 gm
Ginger chopped - 1 inch piece
Green chillies split into two - 5
Turmeric powder - 1tsp
Salt - As needed
Coconut oil - 1/4 cup
Curry leaves - 4 stacks
Coconut - 1
For grinding:
Red chillies - 15
Pepper - 1 tsp
Coriander - 3 table spoon
Shallots - 4
Fennel seeds - 1/2 tsp
Cardamom - 1 or 2

Method of preparation:

Clean the chicken and cut it to pieces. Add salt and turmeric powder to it and mix well.
Grind coconut and take milk from it 3 times. i.e. Thick, thin and third one too.
Heat 1 tsp oil in a pan and add the ingredients for grinding. Fry it well and then make a fine paste of it.
Cook the chicken using this mixture using second and third milk together. Cook it in low flame.
Heat oil in a pan and saute ginger, green chillies, curry leaves and shallots for some time.
When the chicken is 3/4th cooked, add this mixture to it and stir well.
When chicken is cooked well and water content is almost absorbed add the thick coconut milk to it. Add curry leaves too.
Note: If you want to get best results, never use broiler hen for this preparation. It may take more time, but it tastes best. Also, if you want to add water later, add some warm water. This preparation of chicken is not a watery type.

Kerala chicken roast with coconut milk



Chicken as full - 1 kg
Turmeric powder - 1/2 tsp
Salt - As needed
Coconut oil - 2 table spoon
Ghee - 1 table spoon
Mustard seeds - 1 tsp
Shallots finely chopped - 1/4 cup
Green chillies finely chopped - 1 tsp
Curry leaves - A little
Steam cake - 1 cup
Carrot and beans finely chopped and steamed - 1 cup
For gravy:
Coriander powder - 1.5 table spoon
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Cinnamon - 1 inch piece
Cloves - 4
Fennel seeds - 1 tsp
Coconut oil - 2 table spoon
Mustard seeds - 1/4 tsp
Onion sliced - 1/2 cup
Ginger sliced - 1 tsp
Garlic - 12 cloves
Green chillies (split its ends) - 3
Curry leaves - A little
Vinegar - 1 table spoon
Salt - As needed
Thick coconut milk (made from 1 cup scrapped coconut) - 1/2 cup
Thin coconut milk - 2 cup

Method of preparation:

Clean the chicken as a whole and marinate with salt and turmeric powder.
Heat 2 table spoon of coconut oil and 1 table spoon of ghee together. Add 1 tsp mustard seeds to it.
When it sputters add shallots, green chillies, ginger and curry leaves to it and saute it.
Add steam cake and steamed vegetables to it and mix the contents well. Add salt too.
Open the stomach of the chicken and fill it with this mixture. Then sew it well using a needle and thread.
Fry this chicken well in hot oil.
Preparation of gravy:
Heat oil in a pan and add 1/4 tsp mustard seeds. When it splutters add sliced onion, ginger, garlic, green chillies and curry leaves to it. Saute it well.
Make a fine paste of coriander powder, chilli powder, turmeric powder, pepper powder, cinnamon, cloves and fennel seeds and add it to the well sauted onion. Stir it well.
Add the fried chicken and second coconut milk to it and close the lid. Cook it in low flame.
When chicken is well cooked, add thick coconut milk to it and allow it just to boil.
Cut the chicken's stomach and pour the gravy on its top before serving.

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