Kerala-style Indian chicken curry. Meal Inspiration Monday from Before3pm.com

In case you didn’t see my dining room shelving post, you may not realize how intense my love of unique dishes is!  As I was perusing an Indian cookbook, I came across a photograph of a Thali plate, and I suddenly had to have one!

Despite the online claim that Thali plates are ubiquitous, I couldn’t find them anywhere!  My mom came to the rescue and gave me a set for my birthday.

By no means are these plates necessary for this meal, but aren’t they cool!?!?!

I really enjoy a lot of Indian dishes, but I have struggled making them at home.   As I make more and more dishes, I am learning what Indian spices and flavorings I like and which ones I don’t.

recipe-research

I  spend a lot of time researching and investigating recipes, and I make a lot of recipes that I don’t end up loving.  My family suffers a lot while I am looking for that new, great dish!

This particular recipe is actually not one of my favorites,  but it is still a very good recipe.

I really love coconut in Thai preparations (typically mixed with fish sauce and curry pastes), but I am not as big a fan of Indian dishes with coconut milk.  Of course, some people love it.

You can try this one for yourself and decide which camp you fall into!

Kerali-style Indian chicken curry. Meal Inspiration Monday from Before3pm.com

A couple of things:

  1.  This recipe calls for curry leaves.  These are really hard to find.  If you do find them, you can coat them with a thin layer of oil and then freeze them – this will help them maintain their green color and flavor.  As the recipe says, you can substitute basil leaves.  Basil doesn’t taste anything like curry leaves, although the dish will still turn out delicious. (This would be similar to substituting parsley for cilantro – both are good, but definitely not the same!)
  2. Indian food relies a lot on well-caramelized onions, so don’t hurry cooking the onions.
  3. This recipe is traditional and calls for chicken parts, which is what I used.  However, it is my recommendation to use cut up boneless, skinless chicken to make it easier to eat and enjoy with the sauce.  Just adjust the time you cook the chicken to accommodate the quicker-cooking boneless, skinless chicken.Kerali-style Indian chicken curry. Meal Inspiration Monday from Before3pm.com

For a simple and fun way to end the dinner, you can buy candy-coated fennel seeds.  This is a traditional Indian way to freshen your breath after a meal.  These taste just like crunchy Good ‘n Plentys!  I love them!

Kerali-style Indian chicken curry. Meal Inspiration Monday from Before3pm.com

Print Recipe
Kerala-Style Chicken Curry
An Indian chicken dish flavored with coconut milk and curry leaves.
Kerali-style Indian chicken curry. Meal Inspiration Monday from Before3pm.com
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 3 tablespoon olive or canola oil
  • 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon whole brown mustard seeds
  • 1 5 oz onion, cut into fine half rings
  • 2 teaspoons finely grated peeled fresh ginger
  • 4 cloves garlic, chopped finely
  • 2 1/2 pounds chicken parts
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon bright red paprika
  • 1 teaspoon salt
  • 15-20 fresh curry leaves, torn up substitute: 8 fresh basil leaves, torn up
  • 1 cup coconut milk
  • 3-4 bird's-eye chilies optional
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 3 tablespoon olive or canola oil
  • 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon whole brown mustard seeds
  • 1 5 oz onion, cut into fine half rings
  • 2 teaspoons finely grated peeled fresh ginger
  • 4 cloves garlic, chopped finely
  • 2 1/2 pounds chicken parts
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon bright red paprika
  • 1 teaspoon salt
  • 15-20 fresh curry leaves, torn up substitute: 8 fresh basil leaves, torn up
  • 1 cup coconut milk
  • 3-4 bird's-eye chilies optional
Kerali-style Indian chicken curry. Meal Inspiration Monday from Before3pm.com
Instructions
  1. Put the oil in a wide pan and set over medium-high heat.
  2. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the onions.
  3. Stir and fry until the onions have browned lightly.
  4. Add the ginger, garlic, chicken, cayenne, paprika, salt, and curry leaves. Stir for a minute.
  5. Add 1 cup water and bring to a simmer.
  6. Cover, lower heat, and simmer gently for 25 minutes (less if using cut up boneless, skinless chicken), stirring now and then.
  7. Boil down most of the liquid. Add the coconut milk, and if using, float the whole bird's-eye chilies on top, and cook, stirring on medium-high heat for a minute.
Recipe Notes

Recipe from At Home with Madhur Jaffrey by Madhur Jaffrey

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Kerali-style Indian chicken curry. Meal Inspiration Monday from Before3pm.com

Enjoy!

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