Kanavatkuli
Dive into the rich and aromatic world of South Indian cuisine with Kanavatkuli, a comforting and flavorful chicken curry that stands out for its luscious coconut milk base and bold blend of spices. This dish combines tender chicken pieces with a medley of finely chopped onions, ripe tomatoes, and a heavenly mix of turmeric, red chili powder, and ground garam masala, all tempered with the fragrant burst of curry leaves and whole spices like fennel and black peppercorns. Simmered to perfection with coconut milk, this curry is a harmonious balance of heat and creaminess, making it the perfect accompaniment to steamed rice, soft rotis, or fluffy naan. With its quick prep time and authentic taste, Kanavatkuli is a must-try for anyone seeking an indulgent, homemade chicken curry packed with irresistible flavors.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 2 teaspoons Ginger-garlic paste
- 10 leaves Fresh curry leaves
- 2 pieces Green chilies (slit)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 0.5 teaspoon Fennel seeds
- 0.5 teaspoon Black peppercorns
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Ground garam masala
- 200 ml Coconut milk
- 2 tablespoons Oil (preferably coconut oil)
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh coriander leaves (for garnish)
Instructions
Rinse the chicken thoroughly under cold running water. If using bone-in chicken, cut it into medium-sized pieces. Set aside.
Heat 2 tablespoons of oil in a large saucepan or deep skillet over medium heat.
Add the fennel seeds, black peppercorns, and cumin seeds to the hot oil. Allow them to splutter and release their aroma.
Stir in the curry leaves and slit green chilies. Sauté for 30 seconds.
Add the chopped onions and fry until they turn golden brown, stirring occasionally.
Mix in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and sprinkle in the salt. Cook until the tomatoes turn soft and mushy, roughly 5 minutes.
Add the turmeric powder, red chili powder, coriander powder, and ground garam masala to the mixture. Stir well and cook for another 2 minutes to roast the spices.
Add the chicken pieces to the pan, making sure they are well coated with the spice mixture. Cook for about 5-7 minutes, stirring occasionally.
Pour in 1 cup of water, cover the pan with a lid, and let the chicken simmer on medium-low heat for 15 minutes. Stir occasionally to prevent sticking.
Reduce the heat to low and pour in the coconut milk. Mix well and simmer for another 5-7 minutes until the curry reaches your desired consistency.
Adjust the salt if needed. Turn off the heat.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice, roti, or any Indian bread of your choice.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 700 mg | 15% | |
*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.
