10 Minute Kerala Chicken Curry Recipe

Fancy a plateful of Kerala Fish Fry and Kerala Prawn Curry every now and then? Why not try a Kerala Chicken Curry next? Previously on Healthy Living India, we brought to you a couple of variations for the universally loved Kerala Red Prawn Curry. This time we’re back in the Southern spice zone with our favourite 10 minute Kerala Chicken Curry recipe. Instead of Pasphoron or mustard seeds, this Kerala Chicken Curry is flavoured with a rich spice blend of cumin, coriander, fennel, and poppy seeds amongst other masalas and flavour-ers. Our favourite part about this Kerala Chicken Curry recipe – zero oil, and only 100gms of coconut milk (as opposed to the regular 200gms in most curries). If you’ve never cooked chicken curries before, we suggest you take a look at our Simple Guide to Cooking Healthy Chicken Curries.


  1. Chicken – 8 leg+thigh pieces or 650-800gms
  2. Ginger and garlic paste – 1 tsp each
  3. Onion – 1 medium
  4. Large tomatoes – 2 medium pureed
  5. Curry leaves – 24
  6. Coconut milk – 100ml

Spices for blending:
Blend the following together into a smooth consistency

  1. 2 tbsp white poppy seeds
  2. 1 tbsp coriander seeds
  3. 1 ½ tsp cumin seeds
  4. ½ tsp turmeric
  5. 1 tsp garam masala
  6. 1 tsp red chilli powder
  7. ½ tsp black peppercorns
  8. 2 tsp fennel seeds


  1. Dry-fry onions in a pressure cooker. Once they’re slightly pink-ish, add the spice paste and salt. Mix in well.
  2. Add the chicken, curry leaves, tomato puree and about 200ml (roughly one cup) water. Stir all the ingredients together and make sure that the chicken is well coated.
  3. After five minutes (from the time that you added the chicken), add the coconut milk.
  4. Now, close the pressure cooker lid, and steam for 6 minutes after the 1st whistle.

That’s how simple this Kerala Chicken Curry is! The poppy seeds in the spice blend add a nutty flavour that is complimented by the curry leaves and carried further by the coconut milk. Try this simple-as-sin Kerala Chicken Curry recipe with some microwaved brown rice and Indian vegetables, and you’ve got yourself a 25 minutes dinner ready.

15 No-Cook Vegetarian Recipes for Every Meal

What we’ve done here is put together 15 of the most interesting no-cook vegetarian recipes for every meal that we could find. Because let’s face it, it doesn’t matter if you’re time poor, have limited cooking utensils or don’t even have access to a fully functioning kitchen, everybody likes a good no-cook vegetarian recipe. Whether it’s for a snack or a full meal, were sure that you’ll find something that you need and can use in this list

Vegan Lasagna Snack

You can’t go wrong with the brightly colored food. This vegan lasagna snack is chock full of vitamins and minerals and has clever replacements for not just the pasta but also the sausage. Image and recipe by Bare Root.


Sprouts Salad

The good news is that this dish will take 10 minutes to put together. The better news is that it is vegan and gluten free and recommended for breakfast, especially if you’re trying to rein those blasted calories. Image and recipe by Tomato Blues.

Strawberry Basil Smoothie

Strawberry, avocado, cucumber with a dash of pepper and basil this smoothie really does sell itself doesn’t it. Packed with fiber and good fats, it’ll keep you going for a good few hours. The problem is trying to keep yourself to just one. Image and recipe by Veggie Nook.


No Bake Vegan Cheesecake

It claims to taste better than the real cheesecake. Guess there’s only one way to find out. The picture does make a good cause for it though, doesn’t it? Image and recipe by Blogilates.

Raw Pad Thai

Noodles made from carrots and zucchini and it just keeps getting better from there. Also, comes with a vegan option and a couple of serving options too. Image and recipe by Vegangela.


Miso, Sea Veggies and an Avocado Banana Nori Wrap

Vegan, gluten-free and refined sugar-free and it has seaweed and miso. This recipe uses all soy, unprocessed miso that’s chock full of nutrients. Soy is an important complete protein source. And, once again, it has seaweed. Image and recipe by Veggie Nook.

No Bake Cookies

Oats, almonds, cocoa, peanut butter see something in common? Everything in these cookies is good for you. And the fact that you don’t have to bake them makes them a winner by a long way. Image and recipe by Two Peas and their Pod.


Zucchini Pasta

A fresh salad that sounds ideal for the warm weather. And not only is the pasta no-cook, its no-pasta. Image and Recipe by Whole Living.

Mango Tofu Pudding

It’s very difficult to not like anything that has mango and passionfruit in it. On top of that, this two-step dessert takes literally, under 10 minutes to put together. So what are you waiting for? Image and recipe by Crystal.

Warm Kale Salad

This budget-friendly recipe was constructed with the idea of using produce and ingredients that are both easy-to-find and easy-on-the-pocket. You’ve got variations and options galore and it’s got kale enough said. Image and recipe by Veggie Nook.

Tomato and Avocado Wrap

With hummus in a whole wheat wrap. There’s very little that you could go wrong with here. The challenge with this recipe is finding a way to mess it up, actually. Image and recipe by Bad Home Cooking.

Marinated Mushroom Caps

Portobello mushrooms are a meal by themselves. This is almost like bread bowl soups only healthier and far more nutritious. Stuff the mushrooms with corn and spinach with a light olive oil dressing and you’ve got the fancy, healthy version of bread bowl soups. Image and recipe by Whole Living.

Shamrock Smoothie

Avocado and banana as the base are there any meal that you can’t replace this with? Image and recipe by Veggie Nook.

Basic Hummus

If you’ve been eating store-bought hummus, it’s time to stop. Chickpeas are a healthy addition to every meal and in hummus form, there are very few dishes that it doesn’t go well with as a side dish. Image and recipe by Veg Angela.

Raw Nori Rolls

This one has carrot, cucumber, and avocado but it’s just one of the numerous rolls that you can make. Image and recipe by Tales of a Kitchen.


We’re making this a regular feature so if you’ve got a recipe that you want us to feature or you’ve found a recipe that you think should make it on the next list, let me know at @FitBandits.

100 Calorie Rum Cocktail Recipes

Okay, this is possible but you will have to work it carefully. It’s Friday… make the effort. If 1 Long Island Ice Tea is going to hit you with 700 calories, it’s worth working the 100 calorie rum cocktail calculations. Now, 1 shot of 80 proof rum is 93 calories. So if your want an under 100 calorie rum cocktail recipe, you’ll have to pay very close attention to the mixers you add. Or you could cut the amount of alcohol, which will give you a comfortable 100 calorie rum cocktail. The other option is to mix and match the cocktails so that, on average, you’re drinking 100 calorie rum cocktails.

If Rum isn’t your thing, you can check out the 100 calorie beers list.

The best part about these recipes is that the ingredients are easily available and even if these particular drinks aren’t available at your friendly neighborhood watering hole, you can tell them exactly how it’s made

Mojito Fresco: Calories per serving: 95 calories
Makes: 8 servings

  • Lemons, cut into pieces (keep one piece aside): 4
  • Water: 2 cups
  • Sugar (or sweetener): 2/3 cup
  • Rum: ¼ to ½ cup
  • Mint leaves: ½ cup
  • Ice cubes
  1. Blend lime pieces, 2 cups water, and sugar for 30 seconds or until limes are chopped. Make sure it’s not pureed. Strain into a large pitcher. Mix in 2 cups additional water and chill for 1 to 12 hours.
  2. Stir in the rum. Moisten the rims of the glasses with the extra lime piece; dip rims in sugar. Put mint in each glass. Use a spoon to press mint into the bottom of each glass to release the flavor. Fill glasses with ice cubes. Pour the chilled lime mixture. Add extra mint leaves.

Low-Calorie Mai Tai: Calories per serving: 127
The idea here is to mimic the taste of a Mai Tai as closely as possible.

  • Pineapple pieces: 2-3 pieces
  • Light Rum: 1 ounce (30ml)
  • Orange juice: 1 ounce
  • Lemon juice: 1 ounce
  • Almond syrup: 2 tablespoons
  1. Muddle the pineapple, lemon juice and almond syrup in a mixing glass with ice.
  2. Add the rum and orange juice. Shake well and chill.
  3. Strain over ice.

To get closer to the original Mai Tai, at a cost of an extra 34 calories, float some dark rum over the top

Skinny Bitch: Calories per serving: 93 calories
Replace the Coke in the classic Rum and Coke with the 0 calorie Diet Coke and you’re good to go. Add a lime if you like too.

Image Courtesy: Wikipedia