Tomato & Coconut Chicken Curry with Kerala Style Pepper Chicken Fry
Tomato & Coconut Chicken Curry
Ingredients
- • 300 g Chicken (cut into pieces)
- • 150 g Tomatoes (roughly chopped)
- • 75 ml Coconut Milk
- • 1 small Onion (finely chopped)
- • 1 Green Chilli (slit)
- • 1 tbsp Ginger-Garlic Paste
- • 0.75 tsp Turmeric Powder
- • 1.5 tsp Coriander Powder
- • 0.75 tsp Chilli Powder
- • 0.25 tsp Garam Masala
- • 1 sprig Curry Leaves
- • 1.5 tbsp Coconut Oil
- • Salt to taste
- • 75 ml Water
Cooking Steps
Clean and cut chicken into pieces.
Blend chopped tomatoes, green chilli, ginger-garlic paste, turmeric, coriander, chilli powder, and garam masala into a smooth paste using minimal water.
Heat coconut oil in a pressure cooker. Sauté chopped onion and curry leaves until golden (approx. 2 minutes).
Add the blended masala paste and cook until the raw smell disappears and oil starts to separate (approx. 3 minutes).
Add chicken pieces and salt. Sauté for 2 minutes.
Add 75 ml water, close the lid, and pressure cook for 1 whistle on high heat (approx. 5 minutes including pressure build-up).
Once pressure is naturally released, open the cooker, add coconut milk, and simmer for 2 minutes before serving.
Kerala Style Pepper Chicken Fry
Ingredients
- • 300 g Chicken (boneless, cut into small pieces)
- • 1.5 tbsp Ginger-Garlic Paste
- • 1.5 tsp Black Pepper Powder
- • 0.75 tsp Turmeric Powder
- • 0.75 tsp Chilli Powder
- • 0.75 tbsp Lemon Juice
- • 1 sprig Curry Leaves
- • 1.5 tbsp Coconut Oil
- • Salt to taste
Cooking Steps
Marinate chicken pieces with ginger-garlic paste, black pepper powder, turmeric powder, chilli powder, lemon juice, and salt. Mix well and let it rest for 5 minutes.
Heat coconut oil in a frying pan on medium-high heat. Add curry leaves and let them splutter for a few seconds.
Add the marinated chicken pieces to the pan. Pan-fry, stirring occasionally, until the chicken is cooked through, tender, and lightly browned (approx. 10 minutes).