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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Paragon Style Alleppey Chicken Curry is a flavorful Kerala delicacy inspired by the famous coastal cuisine of Alleppey (Alappuzha), a beautiful backwater region known for its rich spices, coconut-based gravies and seafood traditions. This curry gained popularity through Kerala’s iconic Paragon-style restaurant cooking, loved for its bold flavors, roasted spices and silky coconut texture.
Traditionally, Alleppey style curries are prepared using freshly ground spices, coconut milk and curry leaves, giving them a deep aroma and authentic...
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Marinate chicken pieces with turmeric powder, pepper powder, and salt. Set aside for 30 minutes or overnight in the refrigerator.
Heat coconut oil in a kadai and fry dried red chilies for a few seconds until fragrant.
Add onion, and a pinch of salt. Cook until the onion turns golden. Salt helps to caramelize onions faster.
Add garlic, and a few curry leaves. Sauté until their raw smell disappears, about 2 minutes.
Add turmeric powder and coriander powder. Cook over low heat for a few minutes until their raw smell is gone.
Add the marinated chicken pieces and mix well. Cover and cook over low flame, stirring occasionally, for 5 minutes. This helps for the chicken pieces to release its own juices.
Open the lid and add thin coconut milk. Cook till chicken is tender.
Add the thick coconut milk and taste-check for salt. Stir in a pinch of garam masala powder, if using. Take off the heat.
Add tomato slices and cover for sometime.
Let the curry rest for 20 minutes before serving. Gravy thickens as time passes.
Make this dish at least 2 hours before serving for best results.
For a richer flavor, marinate the chicken overnight in the refrigerator.
Use homemade thin and thick coconut milk. It gives freshness to the dish.
If using frozen chicken, thaw before cooking.
If using red meat , cooking time may vary as compared to chicken. So cook well before making this dish.
This dish is a combination of aromatic flavours with varied taste although minimum spices are used unlike other chicken curry.
Make this dish at least 2 hours before serving for best results.
Can I use store-bought coconut milk?
Yes, you can use store-bought coconut milk, but fresh coconut milk will enhance the flavor.
How do I make thin and thick coconut milk?
Thick coconut milk is the first extract of grated coconut mixed with less water and strained. Thin coconut milk is the second and third extract.
Can I skip the garam masala powder?
Yes, garam masala powder is optional and can be skipped if you prefer a milder flavor. Garam masala is used to enhance the spiciness in the gravy.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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