Kerala Chicken Curry is a classic dish that brings the authentic flavors of Kerala straight to your kitchen. Growing up, I learned this recipe from my grandmother who always insisted on using fresh coconut and hand-ground spices. The magic lies in the blend of whole spices, curry leaves, and coconut that create layers of flavor. What I love most about this curry is how the coconut oil brings everything together.
About the Recipe
This recipe stays true to traditional Kerala cooking methods while being easy enough for home cooks. The combination of fresh coconut, whole spices, and curry leaves creates a curry that’s different from the usual Indian chicken curries. The coconut oil adds an authentic touch, while the homemade spice blend gives it a depth that store-bought masalas just can’t match.
Why You’ll Love This Recipe
You’ll love how the kitchen fills with amazing aromas as you cook this curry. The recipe is straightforward – no fancy techniques needed. The spice level is just right, and you can always adjust it to your taste. The curry turns out thick and rich, perfect for scooping up with rice or roti. Best of all, it’s a crowd-pleaser that works great for both everyday meals and special occasions.
Kerala Chicken Curry
Cooking Tips
– Toast the spices on low heat to release their flavors without burning
– Use fresh curry leaves for the best taste
– Don’t skip the coconut oil – it’s key to authentic flavor
– Let the curry simmer on low heat for tender chicken
– Fresh coconut works best, but frozen grated coconut can work too
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 40 minutes. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. Serve hot with rice, roti, or appam. The curry tastes even better the next day as the flavors develop.
Similar Recipes
- Nadan Kozhi Curry (Kerala Style)
- Chettinad Chicken Curry
- Mangalorean Chicken Curry
Nutrient Benefits
This curry is packed with protein from chicken and healthy fats from coconut oil. The spices offer anti-inflammatory benefits. Curry leaves are rich in vitamins A and C. Ginger and garlic boost immunity, while coconut provides fiber and essential minerals.
Kerala Chicken Curry
Ingredients
- 300 gms Chicken (cleaned, washed, chopped)
- 3 to 4 Onions (chopped)
- 5 to 6 Tomatoes (chopped)
- 2/3 cup Coconut (grated)
- Curry Leaves (handful)
- 2 tsp Saunf
- 2 tsp Bay Leaf
- 2 tsp Cardamoms
- 2 Star Anise
- 3 to 4 tsp Black Peppercorns - 3 to 4 tsp
- 3 to 4 tbsp Ginger Garlic Paste - 3 to 4 tblsp
- 1 tsp Ginger (minced)
- 1/2 cup Coconut Oil
- Coriander Leaves (handful, chopped)
Instructions
- Heat little oil in a pan over medium flame.
- Fry the star anise, bay leaf, ginger, curry leaves, cardamoms and black peppercorns for a minute.
- Add the coconut and stir-fry for another minute.
- Remove, cool and grind to a fine powder.
- Heat coconut oil in a pan over medium flame.
- Add the onions, saunf and chicken pieces.
- Saute for 2 minutes.
- Add the ground masala, ginger garlic paste and stir well.
- Add the tomatoes and stir again.
- Sprinkle a little water.
- Cook for 15 to 20 minutes and remove.
- Garnish with coriander leaves.
- Serve with rice or roti.
- Tip: Adjust the amound of water at step #9 depending on the amount of gravy you want.
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Frequently Asked Questions
Can I use chicken with bones?
Yes. Chicken with bones adds more flavor to the curry. Just increase cooking time by 10-15 minutes to make sure it’s fully cooked.
Can I make this curry less spicy?
Reduce the amount of black peppercorns and adjust the ginger-garlic paste to make it milder. The coconut helps balance the heat naturally.
How do I store fresh curry leaves?
Wrap curry leaves in a paper towel, place in a zip-lock bag, and store in the fridge. They’ll stay fresh for up to two weeks.
