Kerala Chicken Curry | Mild Coconut Milk Gravy with the Fresh Smell of Spices! скачать в хорошем качестве

Kerala Chicken Curry | Mild Coconut Milk Gravy with the Fresh Smell of Spices!

The recipe for the chicken curry that is popular in Kerala State, south India. The key ingredients are coconut milk and tempered oil. Enjoy its mild and fresh flavor! 0:00 Today's curry 0:34 Ingredients 0:42 Cutting ingredients 1:58 Stirring the onions 5:00 Adding ground spices 5:53 Simmering 6:25 Curry talk 7:05 Adding coconut milk 8:13 Tempering ========================== INGREDIENTS / 4 servings ========================== 400g chicken thighs 1 onion (200-250g) 1 fresh tomato (or 200g canned tomatoes) 5g garlic (1 clove) 5g ginger 3 tablespoons oil 2 teaspoons salt 250ml water (for simmering)* 200ml coconut milk fresh coriander leaves (optional) [Powder Spices] 2 tablespoons coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder (optional, for more spiciness) 1/2 teaspoon garam masala (optional) [Spices for Tempering] 1/2 teaspoon mustard seeds (whole spice) 3 takanotsume peppers (red hot pepper, whole spice) 1 tablespoon oil *Apart from the 250ml water for simmering, add extra water when stirring onions. *1tablespoon≒15ml, 1teaspoon≒5ml ========== METHOD ========== 1. Slice the onion, garlic, and ginger finely. Dice the tomato. Remove the skin of the chicken thigh meat and cut it into bite-sized pieces. 2. Heat the oil in a pan over medium heat and stir the garlic and ginger. 3. Add and stir the onion till it browns. Pour some water before it burns and stir patiently. 4. Add the tomatoes and keep stirring. Turn off the heat when the most liquid boils off. 5. Add the ground spices (coriander, turmeric, and red chili) and stir for 30 seconds over low heat. Turn off the heat when the aroma of the spices starts to waft up. 6. Add the chicken thigh, water (for simmering, 250ml), and salt and bring it to a boil over high heat. When you start to see bubbles, put a lid on the pan and let it simmer for 5 minutes over low heat. 7. Add the coconut milk and bring it to a gentle boil over high heat. Lower the heat and let it simmer with the lid on for 5 minutes. If you have garam masala, add it as an extra kick. 8. Heat the oil and mustard seeds in a small pan over high heat. Once the mustard seeds have crackled well, turn off the heat and add the takanotsume peppers. 9. Pour the tempered oil to the gravy and stir well. Enjoy! #curry #recipe #spices