Delicious chicken made with spices and coconut milk goes well with bowl of rice. This is simple yet flavorful chicken curry you can make in any multicooker. I have made it in my Zavor multicooker. My hubby loves chicken curry and is very enthusiastic in cutting de skinning and de bone the chicken. According to my hubby the boneless chicken from the store doesn’t taste good in Chicken curry. You don’t need tons of ingredients to make it like restaurant favorite butter chicken or chicken masala. Trust me Indian curries are not the one you see in Indian restaurant. Every state even every house has its own spice blend, way of cooking. This one is from my friend Suja of Kitchen Corner try it. But I made it in my Zavor multi cooker. Here is the Multicooker Kerala Style Chicken Curry
What is Kerala Chicken curry?
We love to use coconut oil or fresh coconut and coconut milk. Since Kerala is spice land, we are heavy on spices. Kerala chicken curry always have fresh ingredients, starting from fresh chicken, veggies, tomato and freshly ground spices. However here I can’t count on how fresh the chicken is as I am buying from grocery store. I will try to get skin on chicken with bone. If you use thighs, that will be tastier that the wings or breasts. Also, no need of any tomato paste, or puree just use fresh tomatoes. I make mildly spiced version of chicken curry.
How to make Kerala chicken curry in Multicooker.
First and foremost, make spice mixture with Fennel seeds, cardamom, cinnamon, clove, cumin, nutmeg mace. You need to add twice as while cooking and just when you finished the dish.
Marinate the chicken pieces with salt, chili powder, coriander powder and turmeric for about at least 30 min to 1 hour.
In Multicooker use brown/saute function to cook the onions, green chili and fresh ginger garlic paste and tomato then add marinated chicken and cook for a minute so that spices will get coated in chicken then add water, but make sure to not to use too much water as chicken has a tendency to oozes out water.
Pressure cook the chicken for about 5 minutes. Once the timer goes off, either do a NATURAL PRESSURE RELEASE or a QUICK PRESSURE RELEASE after 10 minutes.
Switch the multicooker to simmer/sauté mode. Adjust the salt and allow it to boil. Boil it until it reaches the consistency you like. Then add chopped coriander leaves and thick coconut milk. Only rolling boil no boil after thick coconut milk.
To speed up the process and fine gravy consistency use food chopper to chop up tomato. Also use canned coconut milk.
You can serve this curry with bread or bowl of rice.
Multicooker Kerala Style Chicken Curry
- 1 ½ lb boneless chicken
- 2 tablespoon coconut oil
- 1 cup red onion chopped
- 1 green chili
- 2 teaspoon ginger garlic paste
- 2 to mato
- 2 sprig of curry leaves
- 1 teaspoon chili powder/ Cayenne pepper
- 1 teaspoon sweet paprika/ Kashmiri chili powder
- 1 ¼ teaspoon coriander powder
- ½ teaspoon pepper
- ½ teaspoon turmeric powder
- ¼ cup coconut milk
- 2 teaspoon cilantro leaves
- ¾ teaspoon salt
- For Chicken curry spice
- ½ teaspoon fennel
- 2 cardamom
- 1- star anise
- 2- inch cinnamon
- 4-5 cloves
- ¼ teaspoon cumin
- ¼ teaspoon nutmeg powder
- 1- piece mace
- First make the spice powder using all the spices this recipe makes about 1 tablespoon you need only 1 teaspoon Rest you can use for later
- Marinate the chicken pieces with ½ teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri chili powder, ½ teaspoon coriander and ½ teaspoon salt set aside for 30 min to 2 hours.
- Heat multi cooker in sauté/ brown function and add coconut oil and add 1 cup chopped onion and ¼ teaspoon salt along with 1 green chili. When it became translucent add tomato, rest of turmeric, red chili powder and Kashmiri chili powder, coriander powder and ½ teaspoon chicken curry spice then add marinated chicken and 1 cup water.
- Turn on the pressure cook function HIGH for 5 minutes and then natural release of 10 minutes.
- Open the lid and change it soup/ sauté function and continue cook until you get desired consistency of gravy.
- Then add ¼ cup thick coconut milk and ¼ teaspoon chicken curry spice mix. Mix well and enjoy with bowl of rice.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.