Kerala Chicken Curry with Chettinad Chicken Fry

Name: Kerala Chicken Curry with Chettinad Chicken Fry
Prep time: 15 min
Cook time: 35 min
Ingredients: 300 g Chicken (bone-in, cut into pieces); 1 tbsp Coconut Oil; 1/2 tsp Mustard Seeds; 1/4 tsp Fenugreek Seeds; 1 sprig Curry Leaves; 1 medium Onion, sliced; 2 Green Chillies, slit; 1 inch Ginger, grated; 3 cloves Garlic, minced; 1/4 tsp Turmeric Powder; 1/2 tsp Red Chilli Powder; 1 tsp Coriander Powder; 1/4 tsp Garam Masala; 1/2 cup Coconut Milk (thick); 1/4 cup Tamarind Pulp; Salt to taste; 200 g Boneless Chicken, cut into small pieces; 1 tbsp Oil; 1/2 tsp Cumin Seeds; 1/4 tsp Black Pepper; 1/4 tsp Fennel Seeds; 1 pinch Asafoetida; 1/4 tsp Turmeric Powder; 1/2 tsp Red Chilli Powder; 1 tsp Coriander Powder; 1/2 tsp Garam Masala; Salt to taste; 2 tbsp Water

⏱️ 15m Prep🔥 35m Cook

Primary Dish

Kerala Chicken Curry

Ingredients

• 300 g Chicken (bone-in, cut into pieces)
• 1 tbsp Coconut Oil
• 1/2 tsp Mustard Seeds
• 1/4 tsp Fenugreek Seeds
• 1 sprig Curry Leaves
• 1 medium Onion, sliced
• 2 Green Chillies, slit
• 1 inch Ginger, grated
• 3 cloves Garlic, minced
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1/2 cup Coconut Milk (thick)
• 1/4 cup Tamarind Pulp
• Salt to taste

Cooking Steps

Heat coconut oil in a pressure cooker. Add mustard seeds and fenugreek seeds. Let them splutter.

Add curry leaves, sliced onion, and green chillies. Sauté until onions are translucent.

Add ginger and garlic. Sauté for a minute until the raw smell disappears.

Add turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds.

Add chicken pieces and garam masala. Mix well to coat the chicken with spices.

Add salt and a little water (about 1/4 cup) if needed. Close the pressure cooker and cook for 2 whistles.

Let the pressure release naturally. Open the cooker and add tamarind pulp and thick coconut milk.

Simmer for 5-7 minutes until the gravy thickens slightly. Adjust salt if necessary.

The Perfect Pairing

Chettinad Chicken Fry

Ingredients

• 200 g Boneless Chicken, cut into small pieces
• 1 tbsp Oil
• 1/2 tsp Cumin Seeds
• 1/4 tsp Black Pepper
• 1/4 tsp Fennel Seeds
• 1 pinch Asafoetida
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• Salt to taste
• 2 tbsp Water

Cooking Steps

In a blender, add cumin seeds, black pepper, fennel seeds, and asafoetida. Grind to a coarse powder.

In a bowl, marinate chicken pieces with turmeric powder, red chilli powder, coriander powder, garam masala, salt, and the ground spice mix. Add 2 tbsp water and mix well.

Heat oil in a pan. Add the marinated chicken.

Cook on medium-high heat, stirring occasionally, until the chicken is cooked through and slightly browned and dry (about 10-12 minutes).