Kerala Tomato Chicken Curry
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Kerala Tomato Chicken Curry

Spicy and tangy Chicken curry made in a Kerala special style with tomatoes, pearl onions, curry leaves and coconut oil, this Kerala Tomato Chicken Curry will be a new favorite addition to your weekly meal plan.
Course Main Course
Cuisine Indian - Kerala
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 555kcal
Author Manju

Ingredients

To Marinate:

  • 1.5 lbs chicken thighs
  • 1/2 tsp turmeric powder
  • 1 tsp red chilie powder
  • 1/2 lime juiced
  • salt to taste
  • 1 tsp garam masala

To grind to a paste:

  • 3 cloves garlic
  • 2 inch piece ginger
  • 5 pearl onions peeled
  • 1/2 cup grated coconut
  • 1/2 tsp fennel seeds

Other ingredients:

  • 2 tbsp coconut oil
  • 10 curry leaves
  • 1 tsp mustard seeds
  • 1 red onion chopped
  • 2 Thai green chillies slit lengthwise
  • 2 roma tomatoes pureed
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 2 tsp garam masala powder
  • salt to taste

Instructions

  • Marinate the chicken thighs and other ingredients under the "To Marinate" list for at least 30 mins and upto 2 hrs (in the refrigerator)
  • Heat the oil in a kadhai and add the mustard seeds. Let it splutter and add the curry leaves, onions and green chillies.
  • Saute on high heat till the onions soften. 
  • Grind together the coconut, garlic, ginger, pearl onions and fennel seeds with a little water to form a fine paste.
  • Add this coconut paste to the kadhai with the onions. Saute till the raw smell of garlic and pearl onions are gone.
  • Add turmeric, coriande rpowder and garam masala and cook for a couple more minutes. 
  • Add the marinated chicken pieces and toss them around so it is covered well with the coconut paste and everything else in pan.
  • Add the pureed tomatoes to this along with some salt and about 1/2 cup water and mix well.
  • Cover and cook on high heat for about 10 mins. Check and add more water (1/2 cup more) if it is too dry and sticking to the bottom of the pan. By this time the chicken should start releasing some moisture too.
  • Cook covered for 5 more minutes. Take off the lid, give the chicken a quick stir and cook uncovered for 3-4 mins more. 
  • Garnish with fresh curry leaves and serve with rice, rotis or naan.

Nutrition

Calories: 555kcal | Carbohydrates: 14g | Protein: 30g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 166mg | Sodium: 215mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10.1% | Vitamin C: 80.7% | Calcium: 5.8% | Iron: 12.3%