Chicken Curry - Kerala Style
Varutharcha Nadan Chicken Curry, a traditional Kerala-style chicken curry featuring roasted coconut and spices, simmered to perfection.
Ingredients
- 5 units Chicken legs
- 2 units Chicken breasts
- 1 cup Coconut, shredded
- 0.5 cup Coriander seeds
- 6 units Dry red chillies
- 1 handful Curry leaves
- 2 units Onions
- 6 units Garlic cloves
- 6 tablespoons Coconut oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 to taste Salt
- 1 cup Water (Adjust as needed for consistency)
More recipes using Chicken
Indian - Kerala
Chicken Curry
A popular dish served with rotis, chapatis, dosas, or phulkas, perfect for non-vegetarians.
Indian - Kerala
Chicken Dry
A flavorful and aromatic chicken dry dish, perfect for non-vegetarians who enjoy a rich blend of spices and a dry, masala-coated chicken.
Malay
Fowl Quorema (Chicken Korma)
A rich and creamy Malay-style chicken curry made with coconut milk, aromatic spices, and lemon grass. This korma omits coriander and cumin to preserve the delicate coconut flavor, making it a favorite among European diners of the colonial era.
Indian - North Indian
Achari Chicken
Achari Chicken is a tangy and flavorful chicken curry, infused with a blend of spices and yogurt, offering a delightful North Indian taste.
Instructions
- 1Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the dry red chillies and fry until the raw aroma dissipates. Remove and set aside.
- 2In the same pan, add the coriander seeds and fry until they turn light golden brown. Remove and set aside.
- 3Add another tablespoon of coconut oil to the pan. Fry the shredded coconut with a few curry leaves until the coconut turns golden brown. Set aside to cool.
- 4Grind the roasted red chillies and coriander seeds into a fine powder without adding water.
- 5Add the roasted coconut and curry leaves to the ground spice mixture. Grind to a smooth paste, adding a little water as needed.
- 6Wash and clean the chicken drumsticks and chop the chicken breasts into desired pieces. Mix the masala paste with the chicken, ensuring all pieces are well coated. Set aside to marinate for 30 minutes.
- 7Heat 3-4 tablespoons of coconut oil in a large vessel. Add finely chopped garlic and a handful of curry leaves. Sauté until the garlic's raw aroma is gone.
- 8Add the chopped onions to the vessel and cook until they turn golden brown.
- 9Stir in the turmeric and red chili powder, cooking for a few more minutes to blend the flavors.
- 10Add the marinated chicken and masala to the vessel. Pour in some water, cover, and cook for 10 minutes, stirring occasionally.
- 11Add salt to taste and additional water if needed to achieve the desired consistency. Continue cooking until the chicken is fully cooked and the masala's raw taste is gone.
- 12Turn off the heat and add fresh curry leaves. Drizzle with 2 tablespoons of coconut oil. Let the curry sit for an hour with the lid closed to enhance flavors. Serve with hot chapathi, rice, or bread.
