Kerala Chicken Curry
Kerala Chicken Curry is a flavorful South Indian chicken dish with a fragrant spiced gravy.Chicken is marinated with basic spices before being cooked with onions, aromatics, and whole spices.Fresh curry leaves add an unmistakable Kerala-style aroma to the dish.Coconut milk gives the gravy a smooth, rich texture and gentle sweetness.The curry tastes even better after resting because the flavors have time to blend.Serve it hot with rice, appam, parotta, chapati, or other favorite Indian breads.
Ingredients
For the Chicken
- 750 g chicken, preferably bone-in pieces
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Curry
- 2 tablespoons coconut oil
- 2 large onions, thinly sliced
- 2 medium tomatoes, chopped
- 1½ tablespoons ginger-garlic paste
- 2 sprigs fresh curry leaves
- 1 small cinnamon stick
- 3 cloves
- 1 bay leaf
- ½ teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala
- 200 ml coconut milk
- 250–350 ml water, as needed
- Salt to taste
- 1 tablespoon chopped coriander leaves
Optional Whole-Spice Tempering
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- 1 dried red chili
- 1 sprig curry leaves
- 1 small sliced shallot
Instructions
Marinate the Chicken
- Place the chicken pieces in a large bowl. Add turmeric powder, Kashmiri chili powder, salt, and lemon juice. Mix thoroughly so every piece is coated.Cover and allow the chicken to marinate for 20–30 minutes. If you have extra time, refrigerating it for a few hours will give the chicken even more flavor.
Heat the Coconut Oil
- Place a large heavy-bottomed pan over medium heat. Add coconut oil and allow it to heat gently.Add mustard seeds and let them splutter. Add cinnamon, cardamom, cloves, bay leaf, and fennel seeds. Fry for a few seconds until fragrant.
Cook the Aromatics
- Add the sliced onions and a small pinch of salt. Cook over medium heat until the onions become soft and golden.Add the green chilies, ginger-garlic paste, and curry leaves. Sauté for 1–2 minutes until the raw aroma disappears.
Add the Tomatoes and Spices
- Add the chopped tomatoes and cook until they become soft and mushy.Add coriander powder, Kashmiri chili powder, turmeric powder, black pepper powder, and garam masala. Mix well and cook for another 1–2 minutes.If the mixture becomes too dry, add a splash of water.
Add the Chicken
- Add the marinated chicken pieces to the pan. Stir thoroughly so the chicken gets coated with the onion and spice mixture.Cook uncovered for approximately 5–7 minutes, stirring occasionally.
Add Coconut Milk
- Lower the heat and slowly add the coconut milk. Stir gently.Simmer for another 3–5 minutes without allowing the curry to boil vigorously. This helps maintain a smooth coconut-based gravy.Taste and adjust salt and spices if necessary.
Finish the Curry
- Add fresh curry leaves and chopped coriander leaves. For an extra Kerala-style finish, heat a little coconut oil separately and temper mustard seeds, dried red chili, curry leaves, and sliced shallots.Pour the tempering over the finished curry.Cover and let the curry rest for 5–10 minutes before serving.
Notes
- Bone-in chicken gives the curry a deeper and richer flavor than boneless chicken.
- Coconut oil provides a traditional Kerala-style aroma, but another cooking oil can be used.
- Do not burn the whole spices because they can make the curry bitter.
- Cook the onions patiently for better sweetness and depth of flavor.
- Adjust the amount of green chili according to your preferred heat level.
- Add coconut milk toward the end rather than boiling it aggressively for a long time.
- The curry will naturally thicken slightly as it cools.
- Letting the curry rest for several minutes before serving allows the flavors to develop.