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Kerala Chicken Curry Recipe | Kerala Special Coconut Chicken Curry | How to Prepare Kerala Chicken Curry

Updated on December 15, 2011

Chicken Curry and Chicken items are badly common to all and most probably. Chicken preparations are using every house holds. But have you ever tasted this coconut chicken curry? This special dish is typically from Kerala, the God’s Own country. So you can feel the variety while having this Curry



1/4 cup whole unsalted cashews

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

Salt To Taste

1/4 cup vegetable oil

1/4 tsp black mustard seeds

1/4 tsp cumin seeds

1/4 tsp ground coriander

1 tbsp curry powder

1 medium onion, thinly sliced

1 tsp finely grated fresh ginger

1 garlic clove, minced

1 (14 ounce) can unsweetened coconut milk

1/4 cup frozen peas

2 tbsp chopped cilantro

How to make chicken with coconut milk:

Preheat the oven to 350 degrees F.

Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.

Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.

Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.

Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.

Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.

Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.


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    • Madurai profile image

      Madurai 7 years ago from Online

      why do keralites add more cocunut oil in their foods? without it not possible?

    • MrMarmalade profile image

      MrMarmalade 10 years ago from Sydney

      Val Loved it, we had it on Saturday.

      It was a tad hot for me, Still that why our frig always has cold water

      Thank you

    • SunSeven profile image

      SunSeven 10 years ago from Singapore / India

      Sounds delicious. Must try it some day. I think chicken must be the only meat that is cooked in so many different ways.

    • Rmnathan profile image

      Rmnathan 10 years ago from Sharjah

      There are numerous Keralite restaurents in UAE. I have tasted many keralite type chicken preparations. I think the dish you have explained in this hub, looks similar to what they called as Chicken Masala. Are these two same?