Keralan chicken curry is a flavorful and aromatic dish that hails from the southern Indian state of Kerala. Known for its use of coconut and spices, this curry is both delicious and healthy. Serve with steamed basmati rice or whole-grain naan for a complete meal.
Ingredients
- 1 lb of boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon of coconut oil
- 1 large onion, finely sliced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1 teaspoon of mustard seeds
- 10-12 curry leaves
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground coriander
- 1 teaspoon of garam masala
- 1 teaspoon of ground cumin
- 1 cup of coconut milk
- 1 cup of water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Spices: Heat coconut oil in a large pan over medium heat. Add mustard seeds and allow them to splutter. Add curry leaves, onions, garlic, ginger, and green chilies. Sauté until the onions are translucent and golden brown.
- Cook the Chicken: Add the chicken pieces to the pan and stir well. Cook for about 5-7 minutes until the chicken is browned on all sides.
- Add the Spices: Stir in turmeric, coriander, garam masala, and cumin. Mix well to coat the chicken in the spices.
- Simmer the Curry: Pour in the coconut milk and water. Stir well, and bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes or until the chicken is cooked through and the curry has thickened slightly.
- Season and Serve: Add salt to taste. Garnish with fresh cilantro before serving.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
| Nutrient | Amount |
| Calories | 260 |
| Protein | 25g |
| Carbohydrates | 7g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Total Fat | 14g |
| Saturated Fat | 9g |
| Cholesterol | 70mg |
| Sodium | 150mg |