Kerala-Style Coconut Chicken Curry
"A fragrant and mildly spiced South Indian chicken curry, inspired by the traditional Kerala stew. It features tender chicken and potatoes simmered in a creamy coconut milk base with aromatic ginger, garlic, green chilies, and curry leaves."
Ingredients
All Steps
- 1
Cut chicken into 1.5-inch pieces. Grate the fresh ginger and mince the garlic. Slice the onion thinly and slit the green chilies lengthwise. Peel and cube the potato into 1-inch pieces. Season the chicken with a pinch of salt and 1/4 teaspoon of turmeric powder.
- 2
Heat coconut oil in a large pot or deep pan over medium heat. Add black mustard seeds and let them splutter.
- 3
Add curry leaves, green chilies, grated ginger, and minced garlic. Sauté for 1 minute until fragrant.
- 4
Add the thinly sliced onion and sauté until translucent, about 5-7 minutes.
- 5
Stir in the remaining turmeric powder, coriander powder, and black pepper powder. Cook for 1 minute, stirring constantly, until aromatic.
- 6
Add the seasoned chicken pieces and cubed potato to the pan. Sauté for 3-4 minutes until the chicken changes color slightly.
- 7
Pour in the full-fat coconut milk. Add salt to taste. Bring the mixture to a gentle simmer.
- 8
Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
- 9
Check seasoning and adjust if necessary. Serve hot with steamed rice or flatbread.