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.