Kerala Chicken Curry Recipe – Coconut & Cashew Based Delight

Last Updated on 2 months by Neha Deshmukh

Kerala Chicken Curry Recipe – Coconut & Cashew Based Delight

Hey everyone! If you’re anything like me, you absolutely love a good curry. And let me tell you, this Kerala Chicken Curry is something special. It’s rich, flavorful, and has this incredible creamy texture thanks to the coconut and cashews. I first made this for a family gathering, and it was an instant hit – everyone was asking for the recipe! It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This isn’t your average chicken curry. It’s a beautiful blend of aromatic spices, the sweetness of coconut, and the richness of cashews. It’s a true taste of Kerala cuisine, known for its vibrant flavors and generous use of coconut. Plus, it’s surprisingly comforting – perfect for a cozy night in or a special occasion.

Ingredients

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

• 450-500 gms Cleaned chicken
• ¼ tsp Turmeric powder
• ½ tsp Kashmiri chilli powder
• 1 tsp Lemon juice
• Salt to taste
• 2 medium-big Onions, sliced
• 1 tbsp Crushed ginger & garlic
• 2.5-3 tsp Coriander powder
• ½ tsp Fennel powder
• ½ tsp Pepper powder
• ½-1 tsp Garam masala
• 1 medium-big Tomato, sliced
• 2 tbsp Chopped cashew nuts
• ¼ cup Grated coconut
• 1-2 tbsp Coconut oil
• 5-6 Pearl onions
• 1-2 Dry red chilli
• ¼ tsp Mustard seeds
• 1-2 Curry leaves stalks

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing:

• Kashmiri Chilli Powder: Don’t skip this! It gives the curry that gorgeous, vibrant red color without adding a ton of heat. It’s all about the look, honestly.
• Fennel Seeds: These are a bit of a secret weapon in Kerala cooking. They add a subtle sweetness and anise-like flavor that’s just divine. You’ll find them in many South Indian dishes.
• Coconut Oil: This is the oil to use for South Indian cooking. It adds a beautiful aroma and flavor that you just can’t replicate with other oils. If you don’t have it, you can substitute with vegetable oil, but coconut oil is really the star here.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with turmeric powder, Kashmiri chilli powder, lemon juice, and salt. Give it a good mix and let it sit for about 15 minutes. This helps tenderize the chicken and infuse it with flavor.
2. Now, heat coconut oil in a pressure cooker over medium heat. Add the sliced onions and sauté until they’re beautifully caramelized – this takes patience, but it’s worth it! Then, add the crushed ginger and garlic paste and cook for another minute until fragrant.
3. Time for the spice paste! Add turmeric powder, chilli powder, coriander powder, fennel powder, pepper powder, and garam masala to the pressure cooker. Cook for a couple of minutes, stirring constantly, until the spices are fragrant. This is where your kitchen will start to smell amazing.
4. Add the sliced tomatoes and cook until they soften and break down. Then, add the marinated chicken and enough hot water to cover it. Give everything a good stir.
5. Close the pressure cooker lid and cook for 1 whistle. Once the pressure releases naturally, open the cooker.
6. While the chicken is cooking, let’s make the cashew-coconut paste. Grind the soaked cashews and grated coconut into a smooth paste using a little water. Add this paste to the cooked chicken and mix well.
7. Now for the tempering! Heat a little oil in a small pan. Add mustard seeds and let them splutter. Then, add pearl onions, dry red chillies, and curry leaves. Sauté for a minute until the curry leaves are crispy. Pour this tempering over the chicken curry.
8. Let the curry rest for about 15 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t rush the caramelizing of the onions. This is key to building a deep, rich flavor base.
• Use good quality spices. Freshly ground spices will always give you the best results.
• Adjust the spice level to your liking. If you prefer a milder curry, reduce the amount of chilli powder.

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms! Jackfruit has a great texture that mimics chicken, and mushrooms add a lovely earthy flavor.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: My friend, Priya, loves things hot. She adds an extra teaspoon of chilli powder and a few chopped green chillies. Feel free to experiment!
• Festival Adaptations: During Onam or Vishnu festivals, this curry is often served with parippu (lentil curry) and a variety of papadums.

Serving Suggestions

This Kerala Chicken Curry is best served hot with steamed rice or warm roti. A side of simple yogurt raita or a vegetable thoran (stir-fry) complements it beautifully.

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 had time to develop!

FAQs

What type of rice pairs best with Kerala Chicken Curry?

Matta rice (Kerala red rice) is the traditional choice, but any long-grain rice like basmati will work well.

Can I make this curry ahead of time?

Absolutely! You can make it a day or two in advance. The flavors will deepen even more.

What is the best way to adjust the thickness of the curry?

If it’s too thick, add a little hot water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Can I use a slow cooker instead of a pressure cooker?

Yes, you can! Cook on low for 6-8 hours, or on high for 3-4 hours. You might need to adjust the amount of liquid.

Where can I source authentic Kerala spices?

Check out Indian grocery stores or online retailers specializing in Indian spices.