Authentic Chicken Curry Recipe – Cashew & Coconut Kerala Style

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Cashew & Coconut Kerala Style

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. And this one? This is special. It’s a Kerala-style chicken curry, rich with coconut, subtly sweet from cashews, and packed with flavour. I first made this when I was trying to recreate a dish my friend’s grandmother made – and honestly, it took a few tries, but this is as close as I’ve gotten! It’s become a family favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a taste of Kerala, a beautiful state in South India known for its incredible cuisine. The cashew paste adds a luxurious creaminess without needing any dairy, and the coconut oil really brings out the flavours of the spices. It’s a little bit different from your typical North Indian curry – a little more fragrant, a little more subtle, and utterly delicious. Plus, it’s surprisingly easy to make!

Ingredients

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

• 750 grams Chicken
• 2 big Onion (sliced)
• 2-3 slit Green chilli
• 1 tbsp Crushed ginger & garlic
• 2 small-medium Tomato (cubed)
• 0.5 tsp Turmeric powder
• 0.5 tbsp Whole black pepper (crushed)
• 0.33 cup Whole Cashew nuts
• 2 tbsp Chopped coriander leaves
• 2 sprigs Curry Leaves
• Salt (to taste)
• 1 tbsp Coconut oil
• 1 tbsp Ghee

Ingredient Notes

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

• Coconut Oil: Don’t skip this! It really is the heart of Kerala cooking. It adds a beautiful aroma and flavour that you just won’t get with another oil.
• Cashew Paste: This is what gives the curry its signature creamy texture. We’ll be making it from scratch, but I’ll share some tips for getting it super smooth.
• Kerala Spices: Curry leaves and freshly crushed black pepper are essential. They give the curry that authentic South Indian flavour. You can find curry leaves at most Indian grocery stores. If you can’t find them fresh, dried are okay in a pinch, but fresh are so much better.
• Regional Variations: You’ll find that chicken curry recipes vary hugely across India! Kerala curries often use coconut and milder spices compared to, say, a fiery Vindaloo from Goa.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the cashews ready. Soak 0.33 cup of cashew nuts in about 1 cup of warm water for 10-15 minutes. This softens them up for a super smooth paste. Once soaked, drain the water and grind the cashews into a smooth paste. Set aside – we’ll need it later.
2. Now, heat 1 tbsp of coconut oil in a nice, heavy-bottomed pan. Add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it!
3. Add 1 tbsp of crushed ginger and garlic, along with 2-3 slit green chilies. Cook for another 2-3 minutes, until fragrant.
4. Toss in the cubed tomatoes and cook until they soften. Then, add 2 tbsp of chopped coriander leaves, 2 sprigs of curry leaves, 0.5 tsp of turmeric powder, half of the 0.5 tbsp crushed black pepper, and salt to taste. Cook for about 2 minutes, stirring occasionally.
5. Add the 750 grams of chicken pieces to the pan, making sure they’re coated evenly with the masala. Pour in 1 ½ – 2 cups of water (depending on how thick you like your curry). Bring it to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is tender.
6. Remove the pan from the heat. Now, gradually mix in the cashew paste we made earlier. Return the pan to low flame and cook for 4-5 minutes, stirring constantly to prevent sticking.
7. Finally, stir in 1 tbsp of ghee and the remaining crushed black pepper. Garnish with fresh coriander leaves. Let the curry rest for at least 30 minutes before serving – this allows the flavours to meld together beautifully. Trust me, the wait is worth it!

Expert Tips

• Smooth Cashew Paste: For the smoothest cashew paste, use warm water when soaking and blend for a good few minutes. If your blender struggles, add a little more water, a tablespoon at a time.
• Don’t Rush the Onions: Properly browned onions are the foundation of flavour. Take your time and stir frequently to prevent burning.
• Simmer, Don’t Boil: Simmering the chicken gently ensures it stays tender and absorbs all those lovely flavours.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use cashew cream instead of cashew paste (blend soaked cashews with extra water for a creamier consistency).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Adjust the amount of green chilies and black pepper to your liking. If you like it really spicy, add a pinch of chili powder.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. Some families add a touch of coconut milk for extra richness during these celebrations.

Serving Suggestions

This Kerala chicken curry is best served with:

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

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 it for up to 2 months.

FAQs

What type of rice pairs best with this Kerala Chicken Curry?

Kerala Matta rice (red rice) is the traditional choice, but Basmati rice works beautifully too. The slightly nutty flavour of Matta rice complements the curry perfectly.

Can I make this curry ahead of time?

Absolutely! In fact, it tastes even better the next day. Just store it in the fridge and reheat gently.

How can I adjust the heat level of this curry?

Reduce or increase the amount of green chilies and black pepper. You can also add a pinch of chili powder for extra heat.

What is the best way to grind cashew paste for a smooth texture?

Soak the cashews in warm water for at least 15 minutes, then blend with a little water until completely smooth. A high-powered blender will give you the best results.

Can I use store-bought cashew paste instead of making my own?

You can, but homemade cashew paste tastes fresher and has a better texture. If you do use store-bought, make sure it’s good quality and doesn’t contain any added ingredients.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!