Authentic Chicken Curry Recipe – Kerala Style with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Kerala Style with Coconut & Spices

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. And this Kerala-style chicken curry? It’s a really good hug. I first made this when I was trying to recreate the flavors of a trip to Kerala, and honestly, it transported me right back with every bite. The fragrant spices, the creamy coconut, and the tender chicken… it’s just perfection. Let’s get cooking!

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. What makes it special? The unique blend of spices, the use of fresh curry leaves, and the richness of coconut. It’s a little bit different than your typical North Indian curry, and trust me, you’ll be hooked. It’s flavorful, aromatic, and surprisingly easy to make.

Ingredients

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

• 1 kg chicken, cut into pieces
• 1 inch cinnamon stick
• 1 cardamom
• 2 cloves
• 7-8 whole peppercorns
• 10-12 curry leaves
• 2 large onions, sliced
• 1 tbsp ginger garlic paste
• 3-4 green chilies, slit (adjust to your spice preference!)
• 1/2 tsp turmeric powder
• 1 tsp freshly ground pepper powder
• 2 tbsp oil
• 3 shallots
• 1/2 cup grated coconut (fresh is best, but frozen works too!)
• 3/4 tbsp coriander seeds
• 1/2 tsp fennel seeds
• 1 pinch nutmeg

Ingredient Notes

Let’s talk about some key ingredients and how to get the most out of them:

• Kerala Spices: This curry really shines because of its spice blend. Don’t skip the fennel seeds – they add a lovely sweetness. And the nutmeg? A tiny pinch makes a world of difference.
• Curry Leaves: These are essential for an authentic Kerala flavor. You can find them at Indian grocery stores, and they really do make all the difference. If you can’t find fresh, dried are okay in a pinch, but use about half the amount.
• Coconut: Freshly grated coconut is ideal, but if you’re short on time, frozen grated coconut works well. It adds a beautiful sweetness and creaminess to the curry.
• Chicken: I prefer using bone-in, skin-on chicken pieces for maximum flavor, but boneless, skinless chicken thighs will also work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bloom the Spices: Heat the oil in a heavy-bottomed pan over medium heat. Add the cinnamon stick, cardamom, cloves, and peppercorns. Sauté for about 30 seconds, until fragrant. Then, toss in the curry leaves and cook until they become nice and crisp – this releases their amazing aroma.
2. Build the Base: Add the sliced onions and cook until they turn translucent and softened. Stir in the ginger-garlic paste, turmeric powder, and pepper powder. Cook for another minute, stirring constantly, until everything is well combined.
3. Sear the Chicken: Add the chicken pieces to the pan and sear them for about 4 minutes, turning occasionally. This helps to lock in the flavors.
4. Simmer to Perfection: Cover the pan and simmer the chicken until it’s partially cooked – about 10-15 minutes.
5. Make the Spice Paste: While the chicken is simmering, let’s make the magic paste! In a separate pan, roast the curry leaves, coriander seeds, fennel seeds, peppercorns, cardamom, cloves, cinnamon, and nutmeg until fragrant. Add the shallots and grated coconut and continue to roast for a few more minutes. Let it cool slightly, then grind it into a smooth paste.
6. Combine & Finish: Mix the spice paste into the partially cooked chicken. Add a little water if needed to reach your desired consistency. Cover and cook for another 5 minutes. Finally, toss on high heat for a minute or two to thicken the gravy and finish with a sprinkle of kasuri methi (dried fenugreek leaves) for that extra touch of Kerala goodness.

Expert Tips

• Don’t rush the spice blooming: Taking the time to properly bloom the spices is key to unlocking their full flavor.
• Adjust the heat: Feel free to adjust the number of green chilies to suit your spice preference.
• Use a heavy-bottomed pan: This will help to prevent the curry from sticking and burning.

Variations

• Spice Level Adjustment: My family loves a bit of heat, but if you’re sensitive to spice, reduce the number of green chilies or remove the seeds.
• Coconut Milk Variation: For an even richer and creamier curry, you can add 1/2 cup of coconut milk along with the water. My friend, Priya, swears by this!
• Pressure Cooker Adaptation: Short on time? You can easily adapt this recipe for the pressure cooker. Sauté the spices and chicken as instructed, then add the spice paste and 1 cup of water. Pressure cook for 3-4 whistles.
• Festival – Onam/Vishnu Special: This curry is a staple during Onam and Vishnu festivals in Kerala. It’s often served as part of a grand feast called a ‘Sadhya’.

Serving Suggestions

This Kerala chicken curry is best served hot with:

• Rotis: Warm, fluffy rotis are perfect for soaking up all that delicious gravy.
• Steamed Rice: A simple bowl of steamed rice is another classic pairing.
• Appam: If you’re feeling adventurous, try serving it with appam – a type of fermented rice pancake.

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together.

FAQs

• What type of rice pairs best with this Kerala Chicken Curry? Matta rice (Kerala red rice) is the traditional choice, but basmati rice or jasmine rice also work beautifully.
• Can I use store-bought curry paste instead of making it from scratch? While you can, the flavor won’t be quite the same. Making the paste from scratch really makes a difference.
• How can I adjust the heat level of this curry? Reduce the number of green chilies or remove the seeds. You can also add a pinch of sugar to balance the heat.
• What is the best way to store leftover Kerala Chicken Curry? In an airtight container in the refrigerator for up to 3 days.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance. The flavors will actually develop even more.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine into your kitchen. Let me know how it turns out in the comments below!