Kerala Style Chicken Curry Recipe
If your chicken curry lacks drama, spice, and a good coconut kick, this Kerala-style masterpiece will fix that disappointment. It’s rich, fiery, and unapologetically packed with flavor. The magic lies in freshly ground spices, coconut milk, and a tempering that hits different. Every bite is creamy, aromatic, and deeply satisfying. This dish doesn’t just sit on your plate—it demands attention. Serve it with steamed rice, fluffy appams, or crispy parottas and watch everyone fight for seconds. One warning: once you taste this, no other chicken curry will ever measure up.
Kerala Style Chicken Curry Recipe
Chicken simmered in coconut milk, aromatic spices, and a fragrant tempering, creating a rich, flavorful, and spicy South Indian masterpiece.
Ingredients
For the Marinade:
- 500 g chicken bone-in for maximum flavor
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
For the Curry:
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 dried red chilies
- 10-12 curry leaves
- 1 large onion thinly sliced
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes chopped
- 1 teaspoon coriander powder
- ½ teaspoon black pepper powder
- 1 teaspoon garam masala
- 1 cup thick coconut milk
- ½ cup thin coconut milk
- 1 teaspoon vinegar or lemon juice
- 2 tablespoons fresh coriander for garnish
Instructions
Step 1: Marinate the Chicken
- Coat chicken pieces with turmeric, chili powder, and salt.
- Let them sit for 15 minutes (more if you have patience).
Step 2: Prepare the Base
- Heat coconut oil in a pan.
- Add mustard seeds, dried chilies, and curry leaves—let them crackle and release their aroma.
- Throw in sliced onions and sauté until golden brown.
Step 3: Cook the Curry
- Stir in ginger-garlic paste and fry until fragrant.
- Add chopped tomatoes and cook until they break down into a thick base.
- Mix in coriander powder, pepper, and garam masala.
Step 4: Simmer the Chicken
- Add marinated chicken and cook until lightly browned.
- Pour in thin coconut milk and simmer for 20 minutes.
- Once the chicken is tender, add thick coconut milk and stir gently.
- Simmer for another 5 minutes and finish with vinegar or lemon juice.
- Garnish with fresh coriander and serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: ~380
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
Vitamins & Minerals (Per Serving)
- Vitamin B6: 20%
- Iron: 18%
- Vitamin C: 12%
- Magnesium: 15%
- Potassium: 16%
Pro Tips for the Best Kerala Chicken Curry
- Use fresh coconut milk—canned works, but fresh is a game-changer.
- Bone-in chicken adds depth to the curry.
- Don’t skip the mustard seeds and curry leaves—they bring the real Kerala magic.
- For extra richness, dry roast the spices before adding them.
- Pair with Kerala parotta for a truly indulgent experience.
