A quick, aromatic curry that complements traditional Appam beautifully.
“Quick & Easy” Chicken Curry That’s Perfect With Appam
Description
This quick and easy chicken curry is a beautiful blend of Kerala flavors—fragrant spices, slow‑sautéed aromatics, and the creamy richness of freshly extracted coconut milk. Each step builds depth without demanding much time, making it perfect for busy mornings or relaxed weekend cooking. The gentle heat of the spices, the softness of the chicken, and the silky coconut gravy come together in a way that feels both comforting and authentically home‑style. And when you ladle this curry over hot, fluffy appams, it becomes a true Kerala breakfast delight—one that’s loved in every home and guaranteed to win hearts at your table.
Ingredients
Garam Masala
1st, 2nd & 3rd extract of the coconut milk – refer to the detailed instructions at the end of the recipe.
Instructions
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Heat oil and add the whole cinnamon, cardamom, and cloves. Let them crackle and release their aroma, then add the whole peppercorns.
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Sauté the onions until soft, then add the ginger‑garlic, green chilli, and curry leaves. Once the onions turn translucent, add the chicken pieces and reduce the heat.
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Allow the chicken to release its own moisture (water). If it doesn’t let out enough liquid, add a little water or use the third extract of coconut milk (in Malayalam it is called 'moonam paal'). Add required pepper and salt and let it boil.
Refer to the instructions for preparing the first, second, and third coconut milk.
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Once the chicken is half‑cooked, add the potatoes. If you’re using a pressure cooker, cook for just two whistles. Immediately after the second whistle, place the cooker under cold running water to release the pressure quickly and open it right away to prevent overcooking.
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Now add the second extract of coconut milk (known as 'randam paal' in Malayalam)
Refer to the instructions for preparing the first, second, and third coconut milk.
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When the chicken is about 3/4th cooked, reduce the heat and add a little of the first extract of coconut milk (called 'onnam paal' in Malayalam).
Refer to the instructions for preparing the first, second, and third coconut milk.
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When the chicken is fully cooked, add the remaining first extract of coconut milk (called 'onnam paal' in Malayalam). If the curry becomes too thick, add a little hot water to adjust it to your preferred consistency.
Refer to the instructions for preparing the first, second, and third coconut milk.
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Allow it to boil only a little. Once boiled, turn off the fire immediately.
🌶️ Final Tempering (Kaduku Varathu)
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Final Tempering (Kaduku VarathuFor the final tempering, heat a small pan with a little coconut oil. Add mustard seeds and let them splutter. Then add sliced shallots, dried red chilli, and curry leaves. Sauté until the shallots turn golden. Pour this hot tempering over the curry and gently mix. Cover the pot for a minute to let the flavors settle.
🥥 How to Make 1st, 2nd & 3rd Coconut Milk (Traditional Method)
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1️⃣ First Coconut Milk (Thick Milk / Onnam Paal)
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Grate one whole mature coconut.
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Add very little warm water — just enough to moisten it.
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Squeeze the grated coconut firmly using your hands or a fine strainer.
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Collect the thick, creamy milk.
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This is the first extract and is always added at the end of cooking to prevent curdling.
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2️⃣ Second Coconut Milk (Medium Milk / Randam Paal)
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Take the same grated coconut after the first extraction.
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Add a bit more warm water this time.
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Mix and squeeze again.
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Strain to collect the medium‑thick milk.
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This is usually added midway through cooking.
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3️⃣ Third Coconut Milk (Thin Milk / Moonam Paal)
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Use the same coconut residue once more.
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Add a generous amount of warm water.
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Squeeze and strain.
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This thin milk is often used at the beginning of cooking to help simmer meats or vegetables.
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