Kuttanadan Chicken Curry Recipe

Delicious keralan inspired chicken curry which has a addition of coconut milk in the end which makes it very creamy and delicious. This taste great with appam, dosa, idiyappam, parota and rice.

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Kuttanadan Chicken Curry Recipe with step wise pictures.

Delicious keralan inspired chicken curry which has a addition of coconut milk in the end which makes it very creamy and delicious. This taste great with appam, dosa, idiyappam, parota and rice.

This spicy chicken curry has coconut milk added in this for creaminess and has a hint of black pepper in it. Will share another version which has not much tomatoes added to the curry. This one is my favorite because it has a tangyness from the tomatoes.

Similar Recipes,
Andhra Chicken Curry
Chicken Salna
Easy Chicken Curry
Traditional Chicken Curry
No Coconut Chicken Curry
Roasted Chicken Curry

https://www.yummytummyaarthi.com/2018/05/pallipalayam-chicken-roast-recipe.html

Hope you will give this a try and let me know how it turns out for you.

https://www.yummytummyaarthi.com/2018/05/ghee-chicken-curry-recipe.html

Kuttanadan Chicken Curry Recipe

Delicious keralan inspired chicken curry which has a addition of coconut milk in the end which makes it very creamy and delicious. This taste great with appam, dosa, idiyappam, parota and rice.

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

to 6 servings

Course: Side

Cuisine: Indian

Servings: 5 to 6 servings

Aarthi

Author: Aarthi

Ingredients

FOR MARINATION:

• Chicken - 1 kg
• Kashmiri Chilli Powder - 1 tblsp
• Turmeric Powder - 1 tsp
• Garam Masala Powder - 2 tsp
• Salt to taste
• Ginger Garlic Paste - 2 tblsp

FOR GRAVY:

• Coconut Oil - 1/4 cup
• Mustard Seeds - 1 tsp
• Curry leaves a handful
• Onions - 2 large chopped finely
• Green Chillies - 2 to 3 slit
• Ginger Garlic Paste - 2 tblsp
• Tomatoes - 4 large chopped finely
• Kashmiri Chilli Powder - 2 tblsp
• Coriander Powder - 2 tblsp
• Cumin Powder - 1 tsp
• Garam Masala Powder - 1 tblsp
• Black Pepper Powder - 2 tsp
• Salt to taste
• Thick coconut milk - 2 cups

Instructions

• Take chicken in a bowl, add all ingredients for marination to it and mix well. Leave aside for 30 mins.
• Now heat oil in a pot. Add in mustard and curry leaves.
• Add in onions and cook till golden brown.
• Add chillies and ginger garlic paste and mix well. Saute for 2 mins.
• Now add in spice powders,salt and mix well.
• Add chicken and coat well in spices.
• Add in tomatoes and cook that till it is mushy.
• Cover and cook the chicken for 25 to 30 mins.
• Now add in coconut milk and mix well.Cover and simmer till oil floats on top.
• Serve with rice.

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Pictorial:

1)Take chicken in a bowl

2)Add in chilli powder, turmeric powder, garam masala powder and salt.

3)Add ginger and garlic paste

4)Mix well and leave to marinate for 30 mins.

https://www.yummytummyaarthi.com/2018/03/pepper-chicken-gravy-recipe.html

5)Heat coconut oil in a deep pot.

6)Add mustard seeds

7)Add curry leaves

8)Add chopped onions

9)Add some green chillies. I ran out of regular green chillies so used these large ones

10)Saute till onions get golden brown

11)Add ginger garlic paste

12)Add chilli powder, coriander powder, cumin powder, black pepper powder and garam masala powder

https://www.yummytummyaarthi.com/2018/03/chicken-do-pyaza-curry-recipe.html

13)Saute for 1 to 2 mins.

14)Add chicken in

15)Stir fry on high heat till the chicken is well seared.

16)Add chopped tomatoes

17)Mix well so tomatoes get softened

18)Cover and cook till chicken is full cooked.

19)Now it is done.

20)Add in thick coconut milk.

21)Mix well.

22)Cover and simmer till oil separates

https://www.yummytummyaarthi.com/2018/02/erode-chicken-thanni-kuzhambu-recipe.html

23)Serve