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Recipes

Kerala Chicken Curry

Total Time

45 

Servings

For 2

Ingredients

800g Boneless Chicken Thighs, cubed
Marinade Chicken for 20 minutes
  • 5g Turmeric Powder
  • 5g Chilli Powder
  • 3g Black Pepper Powder
  • 8g Salt
Paste
  • 30g – 40g Garam Masala
  • Water
  • 250g Tomatoes
  • 100g Red Onions
  • 250ml Koko Cuisine Coconut Milk

 

Tempering
  • Coconut Oil
  • 1 Dried Chilli
  • 1 Spring Curry Leaf
  • 3 Red Shallots

Instructions

1

Preparing the Chicken

Prepare chicken for marinating for 20 minutes long. Heat coconut oil in a pan. Add red onions and sauté till they turn golden brown. Add the tomatoes and cook until they break down and lose their raw flavour.
2

Cooking with Masala Paste

Transfer the marinated chicken and sauté on a slightly high flame, for about 3 to 4 minutes. Stir in the prepared Masala paste and add some water. Cover and cook on a low flame until the chicken is fully cooked and tender.
3

Finishing the Curry

Pour the Koko Cuisine Santan Kelapa, stir well and let it simmer for 5 minutes until the curry starts to thicken. Test the flavour and add more salt or black pepper if necessary.
4

Optional Steps

Have a small pan with coconut oil and fry red shallots until fragrant. Add curry leaves and dried chilli, once curry leaves turn crisp pour the additional toppings over the Kerala Chicken Curry. Serve with ghee rice, coconut rice, appam, parotta or with chapati.

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