Beary Chicken Curry
A robust, coconut-based chicken curry with a distinctly Beary spice blend of roasted coriander, dried red chillies, pepper, and a touch of tamarind — richer and thicker than Malabar-style, reflective of the Tulu Nadu coastal influence on Muslim Beary cooking.
Cuisines
Beary
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 tablespoons | coconut oil |
| 1 cup | onion, finely sliced |
| 1 tablespoon | ginger-garlic paste |
| 2 teaspoons | coriander powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | garam masala |
| 1 cup | coconut milk |
| 2 tablespoons | yogurt |
| 2 tablespoons | coriander leaves, chopped |
| 1 tablespoon | lemon juice |
| — | salt to taste |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add sliced onions and sauté until golden brown.
- 3 Stir in the ginger-garlic paste and sauté for another minute.
- 4 Add coriander powder, red chili powder, turmeric powder, and garam masala. Sauté for 2 minutes.
- 5 Add the chicken pieces and cook until they are no longer pink.
- 6 Pour in the coconut milk and bring to a simmer.
- 7 Reduce the heat and let it cook until the chicken is tender and the curry thickens.
- 8 Stir in the yogurt and cook for another 5 minutes.
- 9 Adjust salt to taste.
- 10 Garnish with chopped coriander leaves and a tablespoon of lemon juice before serving.
Tips
For a richer flavor, marinate the chicken with yogurt and spices for 30 minutes before cooking.