Tampa Kerala Chicken Curry

Tampa Kerala Chicken Curry

BencyCooks 1

"A triangle of sweet, sour, and spicy in a chicken curry inspired from Kerala, India."
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6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. In a large pot on medium heat add the peanut oil
  2. When peanut oil is hot add fennel seeds and cook until you smell the aromatics
  3. Add ginger and garlic and stir frequently until you smell ginger and garlic
  4. Add onions and cook until opaque in color
  5. Add Serrano chili pepper
  6. Stir the above ingredients and allow flavors to mesh together (about 3 minutes)
  7. Add all dry ingredients except the brown sugar to pot and allow spices to roast in the oil (about two minutes)
  8. Add in chicken and allow chicken to sear in roasted spice mixture (3 minutes) (be sure to stir constantly)
  9. Add in brown sugar and coat spice chicken mixture (1 minute- do not let brown sugar burn)
  10. Pour in sour cream and mix
  11. Pour in tomato paste and allow to cook with all ingredients (two minutes)
  12. Pour in chicken broth and add potatoes
  13. Allow to cook until potatoes are tender (about 20 minutes) (poke potatoes with fork)
  14. Add in chopped cilantro and cover pot to allow cilantro essence to envelope into the chicken curry mixture
  15. Serve with Basmati rice, Naan, Pita bread, or eat simply as a stew if you wish.
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