Spicy Chicken Curry Recipe – Kerala Style with Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Curry Recipe – Kerala Style with Coconut Milk

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this one? This is special. It’s a Kerala-style spicy chicken curry, brimming with flavour and finished with creamy coconut milk. I first made this when I was trying to recreate a dish I had on a trip to Kochi, and honestly, it’s become a family favourite ever since. It’s a little bit of effort, but trust me – every single bite is worth it.

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a beautiful blend of aromatic spices, perfectly cooked chicken, and the richness of coconut milk. It’s warming, comforting, and has a lovely kick to it. Plus, it’s a fantastic way to experience the incredible flavours of Kerala cuisine. It’s perfect for a weekend dinner, or even a special occasion.

Ingredients

Here’s what you’ll need to make this delicious Kerala chicken curry:

• 1 tablespoon black pepper
• 2 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 2 dried red chillies
• ¼ teaspoon cumin seeds
• 1 sprig curry leaves
• 2 tomatoes
• 6 cloves garlic
• 500 grams chicken with bone
• ¾ teaspoon turmeric powder
• ¾ teaspoon salt
• 3 cups water
• 2 tablespoon Indian sesame oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 sprig curry leaves
• ¼ cup Indian shallots, sliced
• ¼ teaspoon salt
• 1 cup coconut milk (first and second pressed)
• 3 sprigs coriander leaves, finely chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavour possible:

• Chicken with Bone: Don’t skimp on the bone-in chicken! The bones add so much flavour to the curry as it simmers. I usually use chicken pieces with skin on too, for extra richness.
• Spices: The spice blend is everything in this recipe. Toasting the black pepper, coriander seeds, fennel seeds, and red chillies really wakes up their aromas. It makes a huge difference!
• Curry Leaves: Fresh curry leaves are a must if you can get your hands on them. They have a unique, citrusy flavour that’s essential to South Indian cooking. You can find them at most Indian grocery stores.
• Sesame Oil: Indian sesame oil (also known as nalleni) has a distinct nutty flavour that really elevates this curry. It’s different from regular sesame oil, so try to find the Indian variety if possible.
• Coconut Milk: Using both first and second pressed coconut milk gives the curry a lovely depth of flavour and texture. First pressed is thicker and richer, while second pressed is lighter. If you can only find one, that’s okay – just use 1 cup of the first pressed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice paste. Dry roast the black pepper, coriander seeds, fennel seeds, red chillies, cumin seeds, and curry leaves in a pan until they become fragrant – about 3-5 minutes. Be careful not to burn them!
2. Once cooled, grind the roasted spices into a powder. Then, blend the powder with the tomatoes and garlic to form a smooth paste. Set this aside.
3. Now, let’s cook the chicken. In a pressure cooker, combine the chicken with bone, turmeric powder, salt, the spice paste, and 3 cups of water. Pressure cook on low flame for about 20 minutes, or until the chicken is cooked through and tender.
4. Once cooked, shred the chicken and reserve the broth. Don’t throw away that broth – it’s liquid gold!
5. Time for the final touches. Heat the Indian sesame oil in a pan. Add the mustard seeds and cumin seeds, and let them splutter. Then, add the curry leaves and sliced shallots. Sauté the shallots until they’re soft and golden brown.
6. Add the shredded chicken and the reserved broth to the pan. Bring to a simmer, then pour in the coconut milk and add the remaining salt. Let it simmer gently for another 5-10 minutes, until everything is heated through and the flavours have melded together.
7. Finally, stir in the chopped coriander leaves. And that’s it! Your Kerala-style spicy chicken curry is ready to serve.

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• For a richer flavour, marinate the chicken with the spice paste for at least 30 minutes before pressure cooking.
• If you don’t have a pressure cooker, you can cook the chicken in a pot on the stovetop. It will take longer, about 45-60 minutes, or until the chicken is tender.

Variations

• Spice Level: If you like things extra spicy, add more red chillies to the spice blend. Or, for a milder curry, reduce the number of chillies or remove the seeds.
• Vegan Adaptation: This curry is easily made vegan! Simply substitute the chicken with vegetables like jackfruit or mushrooms.
• Gluten-Free: This recipe is naturally gluten-free, so you can enjoy it without any worries.
• Festival Adaptation: This curry is often served during Onam and Vishu, two important festivals in Kerala. It’s a great way to celebrate with family and friends!

Serving Suggestions

This curry is best served hot with a generous portion of rice. Steamed rice is classic, but you could also try it with brown rice or even paratha. A side of papadums and a cooling raita (yogurt dip) would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze the curry for up to 2 months.

FAQs

• What type of rice pairs best with this Kerala Chicken Curry? Steamed white rice is the traditional choice, but brown rice or basmati rice also work beautifully.
• Can I use store-bought spice powder instead of making my own? While it’s not quite the same, you can use store-bought garam masala as a substitute. But trust me, making your own spice blend is worth the effort!
• How can I adjust the thickness of the curry? If the curry is too thick, add a little more water or coconut milk. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• What is the best way to source authentic Indian sesame oil? Check your local Indian grocery store, or look for it online. Make sure it’s specifically labelled as “Indian sesame oil” or nalleni.
• Can this curry be made ahead of time? Absolutely! In fact, the flavours get even better after a day or two. Just store it in the refrigerator and reheat gently before serving.