Kerala Chicken Curry

– 1/2lb chik’n pieces
– 2 medium onion, sliced thin
– 2t garlic paste
– 2t ginger paste
– 1/2 t red chili powder
– 1t turmeric
– 1″ cinnamon stick
– 3 cloves
– 2 cardamom pods
– 1 star anise
– 1C coconut milk

For tempering
– 2t coconut oil
– 2 shallots, chopped
– 5-6 curry leaves
– 1t mustard seeds


Saute onions till golden-brown. Meanwhile, dry roast all whole spices together. Add ginger, garlic and all the spices together along with a cup of water. Cook till the oil separates from the sides of the vessel. Add the chik’n pieces and cook covered for about 20-30 minutes (depending on the chik’n). Once the chik’n is done, add the coconut almond milk and cook uncovered till the coconut almond milk thickens. In a separate container, add coconut oil and once hot, add the mustard, allow them to sputter (keep covered!), add the shallots and curry leaves. Pour the mixture into the curry and mix well before serving. Best served with Kerala parotas. 🙂

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