One of the easiest recipes to make, Wayanadan Chicken Curry is rich in spices and coconut milk. A definite try on your trip to Kerala.
Kerala cuisine is diverse, it is not just Idli, Dosa and Appam as many perceive. There is a multitude of vegetarian and non-vegetarian dishes that one should relish on their trip to this beautiful place. One of those popular cuisines is the Wayanadan cuisine from the district of Wayanad. I haven’t been to Wayanad yet but my family has and they swear by the lip-smacking dishes. Simple, yet rich in spices, this food has got everything to tingle your palate.
Since I wanted to bring this dish to you, I had tried to adapt the recipe from the Kerala Tourism Youtube channel. I was more than skeptical to prepare this because come on, I haven’t prepared any dish that involved cooking all the ingredients with chicken in one go. I mean, will the curry taste good if you don’t saute the onions first? Shouldn’t you see the oil separate when you cook tomatoes with the spice powders? Ah, you are going to get all the answers here.
How to Prepare Wayanadan Chicken Curry
Place cleaned and cut chicken pieces in a wok in which you are going to cook the food. Add onion, tomato, ginger, garlic, slit green chilies, red chili powder, coriander powder, chicken masala powder, garam masala powder, salt, and pepper.
Mix well and keep it marinated for about five to ten minutes.
Heat the pan and add about a cup of water. Mix well. Cook covered for about 20-25 minutes.
Add half a cup of coconut milk and mix well. When it is just about to boil, remove from fire.
In a small pan, add a tablespoon of coconut oil. Add mustard seeds and when it pops, add dried red chillies and curry leaves. Add this tempering to the curry. Mix well and let it sit for about ten minutes before serving.
Easy-peasy! It was a jaw-dropping moment for me because a) It was incredibly delicious 2) We hardly used oil in the recipe (yet it tasted so d@mn good!). So, I would highly recommend this to you!
Wayanadan Chicken Curry Recipe
Ingredients
- 300gms Chicken, cleaned and cut
- 1 Onion, sliced
- 1 Tomato, sliced
- 1 tbsp Ginger, finely chopped
- 1 tbsp Garlic, finely chopped
- 2 Green chillies, slit
- 1/2 tbsp Red chili powder
- 1/2 tbsp Coriander powder
- 1/2 tbsp Chicken Masala powder
- 1/2 tbsp Garam Masala powder
- 1/2 tsp Pepper powder
- Salt, to taste
- 1/2 cup Water
- 1/2 cup Coconut milk
- 1 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 2 Dry Red chilies
- 2 sprigs of Curry leaves
Instructions
- In a wok, place cleaned and cut chicken pieces.
- Add onion, tomato, ginger, garlic, slit green chilies, red chili powder, coriander powder, chicken masala powder, garam masala powder, salt and pepper.
- Mix well and keep it marinated for about five to ten minutes.
- Heat the pan and add about a cup of water. Mix well. Cook covered for about 20-25 minutes.
- Add half a cup of coconut milk and mix well. When it is just about to boil, remove from fire.
- In a small pan, add a tablespoon of coconut oil.
- Add mustard seeds and when it pops, add dried red chillies and curry leaves.
- Add this tempering to the curry. Mix well and let it sit for about ten minutes before serving.
That’s all for now!
Don’t you think it is an easy recipe to follow? Let me know.
I hope you’ll drop by tomorrow too.
My theme for the A to Z Challenge this year is ’26 Kerala Dishes that have my heart’, where I would share a multitude of vegetarian and non-vegetarian dishes from the Spice Capital of the World- Kerala!
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This sounds delicious and easy. I am going to try it.
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