Kerala Style Chicken Curry
Summary
- This recipe guides you through making a flavorful Kerala-style chicken curry, featuring tender chicken pieces simmered in a rich, aromatic gravy with coconut milk. It's a delightful dish that brings the authentic taste of South Indian cuisine to your table.
All Ingredients - Main Ingredients
- Oil 5-6 tbsp
- Cloves 4 nos.
- Cinnamon sticks 3 nos.
- Cardamom pods 4 nos.
- Sliced onions 3 medium (225 gms)
- Green chilli (sliced) 4 nos.
- Crushed ginger 1 tbsp
- Crushed garlic 1 tbsp
- Curry leaves 20-25 nos.
- Salt 1 tsp
- Turmeric powder 1/4 tsp
- Chilli powder 1.5 tsp
- Coriander powder 1.5 tsp
- Pepper powder 1/2 tsp
- Sliced tomato 2 medium (150 gms)
- Chicken (curry cut with bones) 1 kg
- Kashmiri chilli powder 1/2 tsp
- Garam masala 1/2 tsp
- Salt 1 tsp
- Thin coconut milk 1.25 cups (300 ml)
- Thick coconut milk 1/2 cup (120 ml)
- Chopped coriander 2 tbsp
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Oil and Temper Spices
Heat 5-6 tablespoons of oil in a pan. Add 4 cloves, 3 cinnamon sticks, and 4 cardamom pods to the hot oil and stir for a few seconds until fragrant.
Step 2: Sauté Onions, Green Chillies, Ginger, Garlic, and Curry Leaves
Add 3 medium (225 gms) sliced onions, 4 sliced green chillies, 1 tablespoon crushed ginger, 1 tablespoon crushed garlic, and 20-25 curry leaves to the pan. Add 1 teaspoon of salt. Fry for on medium heat until the onions are soft and lightly golden.
Step 3: Add Powdered Spices
Add 1/4 teaspoon turmeric powder, 1.5 teaspoons chilli powder, 1.5 teaspoons coriander powder, and 1/2 teaspoon pepper powder to the pan. Fry for on low heat, stirring constantly, until the spices are aromatic and well combined with the onion mixture.
Step 4: Cook Tomatoes
Add 2 medium (150 gms) sliced tomatoes to the pan. Cook for on medium heat, stirring occasionally, until the tomatoes are soft and mushy, and the oil starts to separate.
Step 5: Add Chicken and Season
Add 1 kg of curry-cut chicken with bones to the pan. Sprinkle 1/2 teaspoon Kashmiri chilli powder, 1/2 teaspoon garam masala, and 1 teaspoon salt over the chicken. Fry for on medium heat, mixing well to coat the chicken with the spices.
Step 6: Simmer with Thin Coconut Milk
Pour 1.25 cups (300 ml) of thin coconut milk into the pan. Stir everything together, then cover and cook for on low heat until the chicken is tender and cooked through.
Step 7: Add Thick Coconut Milk and Finish
Add 1/2 cup (120 ml) of thick coconut milk to the curry. Stir gently and cook for another on low heat. Finally, sprinkle 2 tablespoons of chopped coriander over the curry and stir before serving.
Pro Tips
• Ensure onions are properly caramelized for a deep flavor.
• Adjust green chillies and chilli powder to your preferred spice level.
• Do not boil the curry vigorously after adding thick coconut milk to prevent curdling.
Variations
• For a spicier version, increase the amount of green chillies and chilli powder.
• You can use boneless chicken for a quicker cooking time, but bone-in chicken adds more flavor.
• Serve with rice, appam, or parotta.
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