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

Cook Time 20

Total Time 1 5

Servings servings

Calories 555kcal

Author Manju

Ingredients

To Marinate:

1.5 lbs chicken thighs
½ teaspoon turmeric powder
1 teaspoon red chilie powder
½ lime juiced
salt to taste
1 teaspoon garam masala

To grind to a paste:

3 cloves garlic
2 inch piece ginger
5 pearl onions peeled
½ cup grated coconut
½ teaspoon fennel seeds

Other ingredients:

2 tablespoon coconut oil
10 curry leaves
1 teaspoon mustard seeds
1 red onion chopped
2 Thai green chillies slit lengthwise
2 roma tomatoes pureed
½ teaspoon turmeric powder
2 teaspoon coriander powder
2 teaspoon 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 ½ cup water and mix well.
Cover and cook on high heat for about 10 mins. Check and add more water (½ 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.

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