Kerala chicken curry

Steam rises from a flavorful Kerala chicken curry served in a clay pot, showcasing authentic South Indian cuisine.

Kerala chicken curry ek lazeez aur khushbudar South Indian dish hai jo coconut, curry leaves aur garam masalon ke perfect combination se banti hai. Yeh curry dheemi aanch par pakayi jaati hai jis se iska taste aur bhi behtareen ho jata hai. Ise steamed rice, appam ya parotta ke sath serve kiya jata hai.

Ingredients

• 500 gram chicken, medium pieces mein cut kiya hua
• 2 tbsp coconut oil
• 1 tsp mustard seeds (rai)
• 2 sprigs curry leaves
• 2 medium onions, patli katii hui
• 1 tbsp ginger-garlic paste
• 2 green chilies, cut ki hui
• 2 medium tomatoes, kate hue
• 1 tsp haldi powder
• 2 tsp Kashmiri red chili powder
• 1 tbsp dhania powder
• 1/2 tsp kali mirch powder
• 1 cup thick coconut milk
• Namak zaroorat ke mutabiq

Banane Ka Tareeqa

1. Ek deep pan mein coconut oil garam karein. Mustard seeds dalein aur unhe chatakne dein.
2. Curry leaves aur katii hui onions dalein. Golden brown hone tak bhoonein.
3. Ginger-garlic paste aur green chilies dalein. 1-2 minute tak paka lein jab tak kacchi khushbu khatam na ho jaye.
4. Kate hue tomatoes dalein aur naram hone tak paka lein.
5. Haldi, chili powder, dhania powder aur kali mirch dalein. Achi tarah mix karke 2 minute paka lein.
6. Chicken pieces dalein aur masale mein achi tarah coat karein. 5-7 minute paka lein.
7. 1 cup pani dalein, dhak kar 15-20 minute tak simmer karein jab tak chicken pak na jaye.
8. Coconut milk dalein aur halki aanch par 5 minute aur paka lein. Tez ubalna nahi hai.
9. Namak check karein, taaza curry leaves se garnish karein aur garma garam serve karein.

Serving Suggestion

Kerala chicken curry ko steamed rice, appam, Kerala parotta ya dosa ke sath serve karein — ek authentic South Indian khane ka tajurba milega.

english main likhu

Yes, English mein likh deta hun:

Kerala Chicken Curry

Kerala chicken curry is a rich and aromatic South Indian dish made with the perfect combination of coconut, curry leaves, and warming spices. This curry is slow-cooked, which makes its flavor even more incredible. It’s best served with steamed rice, appam, or parotta.

Ingredients

• 500g chicken, cut into medium pieces
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• 2 medium onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 2 medium tomatoes, chopped
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chili powder
• 1 tbsp coriander powder
• 1/2 tsp black pepper powder
• 1 cup thick coconut milk
• Salt to taste

Method

1. Heat coconut oil in a deep pan. Add mustard seeds and let them splutter.
2. Add curry leaves and sliced onions. Sauté until golden brown.
3. Add ginger-garlic paste and green chilies. Cook for 1–2 minutes until the raw smell disappears.
4. Add chopped tomatoes and cook until soft and mushy.
5. Add turmeric, chili powder, coriander powder, and black pepper. Mix well and cook for 2 minutes.
6. Add chicken pieces and coat well with the masala. Cook for 5–7 minutes.
7. Pour in 1 cup water, cover, and simmer for 15–20 minutes until the chicken is cooked through.
8. Stir in coconut milk and simmer on low heat for 5 more minutes. Avoid boiling vigorously.
9. Adjust salt to taste, garnish with fresh curry leaves, and serve hot.

Serving Suggestion

Serve Kerala chicken curry with steamed rice, appam, Kerala parotta, or dosa for an authentic South Indian dining experience.