Thalassery Chicken Curry Recipe
Thalassery Chicken Curry is a signature dish from the historic coastal town of Thalassery in Kerala, India. Renowned for its unique blend of spices and aromatic flavors, this curry highlights the culinary influence of the Malabar region. What sets Thalassery Chicken Curry apart is the generous use of Kerala spices, roasted coconut, fresh curry leaves, and a touch of sweetness from caramelized onions. This dish offers a perfect balance of heat, fragrance, and richness, making it a celebrated favorite among lovers of South Indian cuisine.
Chicken – 1 Kg
Coconuts – 2 Kg
Shallots – 250 gm.
Green Chilli – 100 gm.
Garlic – 50 gm.
Ginger – 50 gm.
Curry Leaves – 25 gm.
Red Chillies – 15 gm.
Mustard Seeds – 5 gm.
Fennel Seeds – 150 gm.
Coconut Oil – 50 ml
Method of Preparation:-
Grate the coconuts. Peel the shallots. Clean, wash & cut green chili & ginger. Heat little coconut oil in an urli (pot). Add the grated coconut, ginger, garlic, shallots, green chili, and fennel seeds. Sauté till slightly golden. Put the above mixture into a grinder and make a fine paste. Clean, wash and cut the chicken into curry-cut pieces. In a Kadhai / Urli heat some coconut oil. Add mustard seeds. Wait till it crackles. Now add red chilies and chicken and sauté for some time. Add the above-made paste and little water, ensuring that the gravy is not too watery. Add salt and cook till the fat starts leaving from the sides of the urli& chicken pieces are tender. Serve Thalassery Chicken Curry with hot appams or ghee rice.
