Kerala Chicken Curry Recipe – Kokum & Coconut Oil Delight

Last Updated on 2 months by Neha Deshmukh

Kerala Chicken Curry Recipe – Kokum & Coconut Oil Delight

Hey everyone! If you’ve ever dreamed of bringing the vibrant flavors of Kerala to your kitchen, you’re in the right place. This Kerala Chicken Curry is a family favorite – a dish I first made years ago trying to recreate the magic of a trip to Kochi. The tangy kokum, fragrant coconut oil, and warming spices create a symphony of flavors that’s both comforting and exciting. It’s a little bit of sunshine on a plate, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s a journey to South India with every bite. Here’s what makes it special:

• Unique Tang: Kokum provides a distinctive sourness that you won’t find in many other curries.
• Coconut Oil Aroma: The generous use of coconut oil infuses the dish with a beautiful fragrance and richness.
• Spice Balance: It’s warm and flavorful, but not overwhelmingly spicy – though we’ll talk about adjusting that!
• Relatively Simple: While the flavor is complex, the method is surprisingly straightforward.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 2 lbs Chicken
• 8-10 Garlic pods
• 2 inch Ginger
• 1/2 tbsp Whole Peppercorns
• 6-8 Wet Kokum
• 1/2 tsp Salt (or to taste)
• 2 tsp Red Chili Powder (adjust to your spice preference!)
• 1 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• 5 Curry Leaves sprigs
• 1-2 Dry Red Chili
• 2.5 Tbsp Coconut Oil
• 1 tsp Mustard Seeds
• to taste Green Chilies
• 1/4 cup Sliced Coconut
• 1 cup Fried Onions

Ingredient Notes

Let’s chat about a few key ingredients to ensure your curry turns out perfectly:

Kokum: The Sour Secret of Kerala
Kokum is a dried fruit that adds a lovely tartness to this curry. You’ll need wet kokum, or tamarind concentrate as a substitute. If using concentrate, start with about 1 tablespoon and adjust to taste.

Coconut Oil: Choosing the Right Kind
Don’t skimp on the coconut oil! It’s essential for that authentic Kerala flavor. Virgin coconut oil is best, as it has a stronger coconut aroma. About 60ml is perfect.

Regional Variations in Spice Levels
Kerala cuisine varies quite a bit from region to region. Some areas prefer a milder curry, while others like it fiery hot. Feel free to adjust the amount of red chili powder and green chilies to your liking.

Curry Leaf Freshness & Flavor
Fresh curry leaves are crucial. They have a unique aroma that dried leaves just can’t replicate. If you can grow your own, even better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the wet kokum (or tamarind concentrate) in ½ cup (120ml) of boiling water. Set it aside to let those flavors bloom.
2. Now, roughly crush the garlic, ginger, and peppercorns using a mortar and pestle. Don’t worry about making it super smooth – a little texture is good!
3. Chop the soaked kokum and reserve the liquid. This kokum water is liquid gold!
4. In a bowl, marinate the chicken with the crushed ginger-garlic-pepper mix, red chili powder, turmeric, coriander powder, chopped kokum, 2 curry leaf sprigs, and salt. Give it a good mix and let it chill in the fridge for at least 30 minutes – longer is even better.
5. Heat 1.5 Tbsp of coconut oil in a pan over medium heat. Add the dry red chilies and mustard seeds. Let them splutter and dance in the oil – that’s how you know they’re ready!
6. Add 2 curry leaf sprigs and the green chilies. Sauté for 2-3 minutes until fragrant.
7. Mix in the sliced coconut until it’s nicely coated in the oil.
8. Add the marinated chicken to the pan and sear it on low-medium heat until the color changes.
9. Strain the reserved kokum liquid (or add your tamarind) into the pan. Bring to a simmer and cook for 15-20 minutes, or until the chicken is tender and the sauce has thickened.
10. Finally, stir in the remaining 1 Tbsp of coconut oil, coconut slivers, and 1 curry leaf sprig. Rest, covered, for 5 minutes before serving. The resting period really lets the flavors meld together.

Expert Tips

• Don’t rush the marination: The longer the chicken marinates, the more flavorful it will be.
• Low and slow is key: Searing the chicken over medium-low heat ensures it cooks evenly and stays tender.
• Taste as you go: Adjust the salt and spice levels to your preference throughout the cooking process.

Variations

Vegan Kerala “Chicken” Curry (Jackfruit Adaptation)
My friend Priya loves this version! Simply substitute the chicken with 2 lbs of young jackfruit, shredded. It absorbs the flavors beautifully.

Gluten-Free Considerations
This recipe is naturally gluten-free! Just double-check that your fried onions haven’t been processed with any gluten-containing ingredients.

Adjusting the Spice Level
If you’re sensitive to heat, reduce the amount of red chili powder and green chilies. You can also remove the seeds from the green chilies to lessen the spice.

Kerala Chicken Curry for Onam/Vishnu Festival
For a truly festive touch, add a pinch of fennel seeds and a few cloves to the spice blend.

Serving Suggestions

This Kerala Chicken Curry is best served with:

• Steamed rice (Basmati or Kerala Matta rice are excellent choices)
• Appam (a fermented rice pancake)
• Parotta (layered flatbread)
• A side of simple yogurt raita to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for up to 2 months.

FAQs

What is Kokum and can I substitute it?
Kokum is a dried fruit native to the Western Ghats of India. It provides a unique sour flavor. If you can’t find it, tamarind concentrate is the best substitute.

Can I use store-bought coconut oil or is homemade better?
Store-bought virgin coconut oil is perfectly fine! Just make sure it’s good quality.

How can I adjust the heat level of this curry?
Reduce the amount of red chili powder and green chilies. Removing the seeds from the green chilies also helps.

What is the best way to prepare the ginger-garlic paste?
A mortar and pestle gives the best flavor, but a food processor works too. Just don’t over-process it – you want some texture.

Can this curry be made ahead of time?
Absolutely! It actually tastes better the next day.

What rice varieties pair best with Kerala Chicken Curry?
Basmati rice and Kerala Matta rice (red rice) are both fantastic choices.

Enjoy this little piece of Kerala! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!