Indian Chicken Kerali
Dive into the rich, tropical flavors of South India with this delectable Indian Chicken Kerali recipe. This aromatic curry showcases tender, bone-in chicken simmered in a luscious coconut milk base, infused with traditional spices like turmeric, garam masala, and coriander. The dish gets its signature flair from the use of fragrant curry leaves, mustard seeds, and coconut oil, creating a boldly spiced yet creamy balance. Perfectly complemented by the tanginess of tomatoes and the heat of green chilies, this one-pot wonder is ideal for weeknight dinners or special occasions. Serve it alongside steamed rice, fluffy appam, or buttery parathas to transport your palate to the lush landscapes of Kerala. Ready in under an hour, this authentic and flavorful chicken curry is a must-try for lovers of Indian cuisine!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 large Onions (finely sliced)
- 1 tablespoon Ginger (minced)
- 1 tablespoon Garlic (minced)
- 3 pieces Green chilies (slit lengthwise)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 2 medium Tomatoes (chopped)
- 400 ml Coconut milk
- 100 ml Water
- 1 teaspoon Salt
- 2 tablespoons Cilantro (chopped)
Instructions
Wash and cut the chicken into medium-sized pieces. Set aside.
Heat coconut oil in a deep pan or wok over medium heat.
Add mustard seeds and let them splutter. Then add curry leaves and sauté for 20 seconds until fragrant.
Add the sliced onions and sauté until they turn golden brown, stirring frequently to prevent burning.
Add minced ginger, garlic, and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook the spices for 1 minute to release their aromas.
Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5-7 minutes.
Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook for 5-6 minutes until the chicken begins to brown slightly.
Pour in the coconut milk and water. Stir well and season with salt.
Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Adjust the seasoning if needed. Garnish with chopped cilantro before serving.
Serve hot with steamed rice, appam, or paratha for a complete meal.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 49.5 g | ||
| Protein | 319.0 g | 638% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 326 mg | 25% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4317 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
