Kerala Chicken Curry

Kerala Chicken Curry

South Indian  recipe to make Kerala Chicken Curry  for iftar. This recipe can be best served with plain rice, roti, chapati.




Ingredients to make Kerala Chicken Curry:

400 gm chopped chicken

7 chopped tomato

8 curry leaves

2 bay leaf

2 star anise

2 tablespoon ginger paste

1 teaspoon minced ginger

salt as required

5 chopped onion

1/2 cup chopped,grated coconut

2 teaspoon fennel seeds

4 green cardamom

4 teaspoon peppercorns

For Garnishing

1 handful chopped coriander leaves
  • Heat little oil in a pan over medium flame. Add star anise, bay leaf, ginger, curry leaves, cardamoms, black peppercorns and fry for a minute.Now add coconut and stir-fry for a minute or so. Remove, cool and grind to a fine powder.Heat coconut oil in a pan over medium flame. Add onions, fennel seeds and chicken pieces and saute them for 2-3 minutes.

    Now add the ground masala, ginger garlic paste and stir well. Add the tomatoes and stir again. Sprinkle a little water. Cook for 15 to 20 minutes and remove.

    Kerala Chicken Curry is ready. Garnish with coriander leaves and serve with rice or roti.



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