Kuttanadan Chicken Curry

Name: Kuttanadan Chicken Curry
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 Kg Chicken; 2-3 large chopped Onions; 1 tablespoon (minced) Ginger; 1 tablespoon (minced) Garlic; 2 slit Green Chillies; 2 sprigs Curry leaves; 1 tsp Black Mustard Seeds; 1/2 teaspoon Turmeric powder; 1 teaspoon Red Chilli powder; 2 teaspoons Coriander powder; 1 tsp Cumin powder; 1/2 teaspoon Black pepper powder; 1/2 teaspoon Garam masala; 250 ml Coconut Milk; 3-4 tablespoon Coconut oil; 1 1/2 teaspoons Salt; 1 small bunch chopped Coriander Leaves; 1 tsp Garam Masala

ZMA @zesty5

#cookpadindia
#newrecipe
#Kerala
Kerala inspired delicious Chicken Curry from Kuttanad River delta. This scrumptious Curry has Coconut Milk that makes it flavourful and creamier. It tastes great with Uttappams, Dosas, Idiyappams, Parota, Appams etc. It also tastes good with simple boiled Rice too.

It is a healthy one and absolutely a lip-smacking one at that. Kuttanad is known for it's vast Paddy fields and geographical peculiarities. Kuttanad is also known as the 'Rice Bowl of Kerala'. This Curry is made in this region using Coconut Milk which is homemade and pure. The curry is luscious, creamy and tangy too if Tomatoes are added. They are optional. Though if added, it gives the Curry a bit of tanginess. Otherwise as such this Curry is very rich and creamy.
I too add Tomatoes most of the time but this time I decided not to, just to bring out the flavour of the creamy Coconut Milk. Let's get on with the recipe straight away.

Enjoy Regional Cooking with Zeen!

ZMA @zesty5

Enjoy Regional Cooking with Zeen!

Saved

Ingredients

25-30 minutes

5-6 servings

1 KgChicken
2-3large chopped Onions
1 tablespoon(minced) Ginger
1 tablespoon(minced) Garlic
2slit Green Chillies
2 sprigsCurry leaves
1 tspBlack Mustard Seeds
1/2 teaspoonTurmeric powder
1 teaspoonRed Chilli powder
2 teaspoonsCoriander powder
1 tspCumin powder
1/2 teaspoonBlack pepper powder
1/2 teaspoonGaram masala
250 mlCoconut Milk
3-4 tablespoonCoconut oil
1 1/2 teaspoonsSalt
1small bunch chopped Coriander Leaves
1 tspGaram Masala

Saved

Steps

25-30 minutes

1

Heat coconut oil. Saute onions, ginger, garlic, green chili, and curry leaves until golden.
2

Cover and cook until soft. Onions should be translucent and evenly browned.
3

Add chicken pieces, turmeric, chilli, coriander, cumin and pepper powders. Saute for 2-3 minutes.
4

Mix well and cook until the raw smell fades away for about 8-10 minutes on a medium high heat. Keep stirring as and when required.
5

Pour in coconut milk and salt. Simmer until chicken is cooked for about 15-18 minutes.
6

Sprinkle garam masala. Add coriander leaves and cook for 2 more minutes. The delicious curry is ready to be relished. Serve and enjoy!

Tips

Using homemade coconut milk enhances the flavor and authenticity of the dish.

Saved

Cooksnaps

Saved

ZMA @zesty5

on August 18, 2025 01:33

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.