Skip to main content

Kerala Chicken Curry


This is a typical curry from the south of India, in that it’s spicy and it uses coconut as one of its ingredients. It can be made as a vegetarian dish, which is also very common in the south. Adjust the heat based upon the number and strength of chilies you choose.



Ingredients 

2 lb. Boneless chicken breast, cut into 21/2 inch pieces
1/3  cup vegetable oil
3 Tbsp. Ghee or butter
2 Medium Onions, sliced thin
6 cloves of garlic, mashed and then minced fine
2 inch fresh ginger, mashed and minced
3 fresh green chilies, minced
1 Tbsp. ground coriander
2 tsp. ground cardamom
3 tsp. ground turmeric
1 tsp. ground cumin
2 tsp. cayenne pepper
2 bay leaves
1 tsp. cinnamon
¼ tsp freshly ground nutmeg
1/2 tsp ground cloves
½ Tbsp. salt
1 Tbsp. sugar
Freshly ground black pepper to taste
1 cup sweetened shredded coconut
1 cup water

Heat oil and ghee over medium heat and add garlic, onions, ginger, fresh chilies and sauté until well caramelized. Then add spices and sauté until the spices have lost their raw smell.

Now add the chicken pieces, and lightly sauté them as you coat them thoroughly with the spice mixture. Then add the water and bring back to a soft boil. Simmer uncovered for 15 minutes and then add coconut and continue cooking until the oil separates. Usually, about 15 additional minutes. If the mixture starts to dry out, add little bit more water and continue cooking.

Serve over basmati rice with Indian pickles or relish of choice.

Hint: To make this as a vegetarian dish, you may substitute sweet potatoes or cashews 

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

The garden enclosure is finished!

This weekend the garden enclosure was finished and most everything has been planted. I planted three types of potatoes, Yellow Finn, Purple Viking and Desiree. 



I also planted some garlic in with the tomatoes, as I heard that the garlic will keep down the aphids and hopefully the spider mites. However, interesting note, beans do not do well with garlic. 

I just have some of the late geminating hot chilies still to go in and then I will direct sow some collard greens and maybe some additional carrots. 

I think the linseed oil looks great as a finish and the wood seems to be very well nourished. I like the color it's taken on and the upkeep should be just a light coat just once a year.

For those who have asked, the panels swing outwards and upwards and then are propped with a pole, which you can see leaning against the right of the enclosure. 

It's such a simple system and effectively it has made the garden secure, and with the drip irrigation system, mostly self sufficient.

I fully u…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…