Kerala Chicken Curry
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Kerala Chicken Curry

👤 3 servings medium 🌍 Indian facebook.com ↗

This authentic Kerala chicken curry brings the rustic flavors of Kerala's countryside to your table, featuring tender chicken slow-simmered in a rich coconut-based gravy infused with freshly roasted spices, crushed black pepper, and aromatic curry leaves. The deep, slightly smoky masala is beautifully balanced with natural heat and subtle sweetness, creating a comforting dish that tastes like home in every bite. Best enjoyed with appam, puttu, or soft Kerala parotta.

ChickenCurryTraditional

Ingredients

  • 450 g chicken
  • 4.5 tbsp coconut oil
  • 0.5 tbsp fennel seeds
  • 1 inch cinnamon
  • 0.5 tbsp black peppercorns
  • 3.5 cloves
  • 2 onions
  • 12.5 curry leaves
  • 2 tbsp ginger and garlic paste
  • 1 tbsp Kashmiri red chilli powder
  • 1 tbsp turmeric powder
  • 2 tsp cracked black pepper
  • 2 tbsp coriander powder
  • 3 tomatoes
  • 2 tbsp spice mix
  • 2 green chillies
  • ginger
  • 1 cup coconut milk
  • warm water
  • salt
  • 0.5 tsp black mustard seeds
  • 2 pink shallots
  • coconut
  • 2 tbsp fennel seeds (for spice mix)
  • 1 tbsp black peppercorns (for spice mix)
  • 2 star anise
  • 5.5 green cardamoms
  • 2 inches cinnamon sticks (for spice mix)

Instructions

  1. Prepare the spice mix by dry roasting fennel seeds, black peppercorns, star anise, green cardamoms, and cinnamon sticks until fragrant. Grind and set aside.
  2. Heat 4-5 tbsp coconut oil in a large pan and add 0.5 tbsp fennel seeds, 1 inch cinnamon, 0.5 tbsp black peppercorns, and 3-4 cloves. Let them splutter.
  3. Add sliced onions and curry leaves to the pan and sauté until onions are golden brown.
  4. Add ginger and garlic paste and cook for 1-2 minutes until fragrant.
  5. Add Kashmiri red chilli powder, turmeric powder, cracked black pepper, and coriander powder. Stir well to combine.
  6. Add chopped tomatoes and cook until they break down and oil separates from the masala.
  7. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally to coat with the spice mixture.
  8. Add 2 tbsp of the prepared spice mix and sliced green chillies to the chicken.
  9. Pour in 1 cup coconut milk and add warm water as needed to achieve desired consistency.
  10. Bring to a simmer and cook for 20-25 minutes until chicken is tender and cooked through.
  11. Add julienned ginger and adjust salt to taste.
  12. For the final tadka, heat 3 tbsp coconut oil in a separate pan and add 0.5 tsp black mustard seeds until they splutter.
  13. Add chopped pink shallots and curry leaves to the tadka oil and cook until golden.
  14. Pour the hot tadka oil over the curry and garnish with sliced coconut.
  15. Serve hot with appam, puttu, or soft Kerala parotta.

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