Authentic Kerala Chicken Curry Recipe – Coconut Milk & Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Kerala Chicken Curry Recipe – Coconut Milk & Spices

Introduction

Oh, Kerala chicken curry. Just the name conjures up images of lush green landscapes, fragrant spice markets, and the warmth of South Indian hospitality! This isn’t just a recipe; it’s a little piece of my culinary heritage. I first made this when I was craving the flavors of home, and honestly, it transported me right back to my grandmother’s kitchen. It’s a dish that’s meant to be shared, savored, and enjoyed with a big bowl of rice. Get ready to experience a truly authentic taste of Kerala!

Why You’ll Love This Recipe

This Kerala chicken curry is special for so many reasons. It’s incredibly flavorful, thanks to the beautiful blend of spices. The coconut milk adds a creamy richness that’s just divine. Plus, the tempering with mustard seeds and curry leaves gives it that signature South Indian aroma and a delightful little crunch. It’s a bit of a process, but trust me – every step is worth it!

Ingredients

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

• 950g Chicken, cut into curry pieces
• 3 medium-large Onions, sliced
• 1-1.5 tbsp Crushed ginger
• 1-1.5 tbsp Crushed garlic
• ½ tsp Turmeric powder
• 2 tsp Chilli powder (adjust to your spice preference!)
• 2.5 tsp Coriander powder
• ½ tsp Garam masala
• ½ tsp Fennel powder
• ½ tsp Pepper powder
• 1 big Tomato, chopped
• 1.5 cup Medium thick coconut milk
• ½ cup Thick coconut milk
• Salt to taste
• ½ tsp Mustard seeds
• 6 Pearl onions
• Curry leaves
• Ghee/oil for cooking

Ingredient Notes

Let’s talk ingredients! Using good quality spices is key here. Don’t skimp!

• Coconut Milk: This recipe really relies on the richness of coconut milk. We use both medium and thick consistency. The medium coconut milk forms the base of the curry, while the thick coconut milk adds a final layer of luxurious creaminess.
• Kerala Spice Blend: Fennel powder is a bit of a secret weapon in Kerala cuisine. It adds a subtle sweetness and depth of flavor that you won’t find in other curries.
• Tempering: Don’t skip the tempering! That final sizzle of mustard seeds and curry leaves in ghee or oil isn’t just for flavor; it’s a beautiful aromatic experience. It’s what really elevates the dish.
• Chicken: I prefer using bone-in, skin-on chicken pieces for maximum flavor, but boneless, skinless thighs work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous amount of oil in a deep pan or Dutch oven. Add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s crucial for building flavor.
2. Add the crushed ginger and garlic paste. Cook for a minute or two until fragrant. You’ll know it’s ready when your kitchen smells amazing!
3. Now, add the turmeric powder, chilli powder, coriander powder, fennel powder, pepper powder, and garam masala. Cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the spices. This is a sign that the spices are nicely roasted.
4. Add the chopped tomatoes and salt. Cook until the tomatoes soften and break down, about 5-7 minutes.
5. Let the mixture cool slightly, then grind it into a smooth paste using a blender or food processor. Add 1-2 tablespoons of water if needed to help it blend.
6. In the same pan, add a little more oil. Add the chicken pieces and sauté until the color changes.
7. Add the ground masala paste and coat the chicken evenly. Cook for 3-4 minutes, allowing the chicken to absorb all those wonderful flavors.
8. Pour in the medium-thick coconut milk, bring to a simmer, cover the pan, and cook until the chicken is tender. This usually takes about 20-25 minutes, depending on the size of your chicken pieces.
9. Stir in the thick coconut milk and cook for another 5-7 minutes. Don’t let it boil vigorously, or the coconut milk might split.
10. Finally, temper the mustard seeds in ghee or oil in a small pan. Once they splutter, add the pearl onions and curry leaves. Fry until the pearl onions are golden brown and the curry leaves are crispy. Pour this tempering over the curry as a garnish.

Expert Tips

• Low and Slow: Cooking the curry on low heat allows the flavors to meld together beautifully.
• Don’t Rush the Onions: Seriously, golden brown onions are the foundation of this curry.
• Taste as You Go: Adjust the salt and chilli powder to your liking.

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms! Jackfruit has a fantastic texture that mimics chicken, and mushrooms add a lovely earthy flavor.
• Gluten-Free: This recipe is naturally gluten-free, so you can enjoy it without any worries.
• Spice Level Adjustment: For a milder curry, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend loves to add a chopped green chilli for extra heat!
• Festival Adaptations: This curry is often made during Onam and Vishu, the major festivals of Kerala. It’s a celebratory dish meant to be enjoyed with family and friends.

Serving Suggestions

Serve this Kerala chicken curry hot with a generous portion of steamed rice. It also pairs beautifully with appam (lace-edged pancakes) or parotta (layered flatbread). A side of thoran (stir-fried vegetables) completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of chicken cut is best for this Kerala curry?

Bone-in, skin-on chicken pieces are traditional and provide the most flavor. However, boneless, skinless chicken thighs are a convenient alternative.

Can I use store-bought curry paste instead of making it from scratch?

While you can use store-bought curry paste, it won’t have the same depth of flavor as making it from scratch. The homemade paste is what truly makes this curry special.

What is the significance of using both medium and thick coconut milk?

The medium coconut milk provides the liquid base for the curry, while the thick coconut milk adds a luxurious creaminess and richness.

How can I adjust the sourness of the curry?

A tiny squeeze of lime juice at the end can brighten up the flavors and add a touch of sourness.

Can this curry be made ahead of time?

Yes! In fact, the flavors develop even more overnight. Just make the curry up to the point of adding the thick coconut milk, then finish it off just before serving.