Authentic Country Chicken Curry Recipe – Kerala Style Spices

Last Updated on 3 months by Neha Deshmukh

Authentic Country Chicken Curry Recipe – Kerala Style Spices

Hey everyone! If you’re anything like me, a good curry can solve just about anything. Today, I’m sharing a recipe that’s incredibly close to my heart – a truly authentic Kerala-style Country Chicken Curry. This isn’t just a chicken curry; it’s a flavour explosion, packed with the warmth of traditional spices and the richness of coconut. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, the effort is SO worth it.

Why You’ll Love This Recipe

This recipe is special. It’s not your everyday weeknight curry (though you can make it on a weeknight if you’re feeling ambitious!). It’s a dish that’s perfect for a weekend gathering, a special occasion, or simply when you’re craving something deeply flavorful and comforting. The use of country chicken and freshly ground spices really elevates it, giving it a depth of flavour you won’t find in pre-made spice blends. Plus, the subtle tang from the tamarind paste is just… chef’s kiss.

Ingredients

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

• 1.2 kg Country chicken, cut into medium pieces
• 0.5 tsp Salt (for marination)
• 1 tsp Turmeric powder (for marination)
• 1 tsp Red chilli powder (for marination)
• 2 tbsp Ginger-garlic paste (for marination)
• 2 tsp Vegetable oil (for marination)
• 0.5 cup Fresh coconut, grated
• 8-10 Garlic cloves
• 1 inch piece Ginger
• 1 tsp Cumin seeds
• 2 tsp Coriander seeds
• 1 tsp Whole black peppercorn
• 6 Cloves
• 1 inch Cinnamon stick
• 0.5 tsp Turmeric powder (for spice paste)
• 1 tsp Red chilli powder (for spice paste)
• 1 tsp Salt (for spice paste)
• 4 tbsp Vegetable oil
• 1 tsp Mustard seeds
• 0.25 tsp Fenugreek seeds
• 2-3 Dried red chillies
• 8-10 Curry leaves
• 2 medium Onions, finely chopped
• 2 medium Tomatoes, chopped
• 1 tsp Sugar
• 4 tbsp Tamarind paste
• 0.5 tsp Mustard seeds (for tempering)
• 2 Dried red chillies (for tempering)
• 6-8 Curry leaves (for tempering)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Country Chicken: This is key! It has a richer, gamier flavour than regular chicken. If you can’t find it, you can substitute with bone-in, skin-on chicken thighs – they’re the closest in flavour and texture.
• Fresh Coconut: Seriously, don’t skip this if you can help it. The flavour is just unmatched. You can grate it yourself (it’s a bit of a workout!) or buy it pre-grated. About 150g of grated coconut is perfect.
• Kerala Spices: The combination of cumin, coriander, cloves, and cinnamon is what gives this curry its signature aroma and flavour. Don’t be shy with them!
• Tamarind Paste: This adds a lovely tanginess. You can adjust the amount to your liking – some people prefer a more sour curry.
• Spice Levels: Kerala cuisine can range from mild to fiery! Feel free to adjust the amount of red chilli powder to suit your preference.
• Coconut Usage: Some regional variations use more or less coconut. I prefer a generous amount for a richer gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the chicken. In a bowl, combine the chicken with 0.5 tsp salt, 1 tsp turmeric powder, 1 tsp red chilli powder, 2 tbsp ginger-garlic paste, and 2 tsp vegetable oil. Mix well and refrigerate for at least an hour – longer is even better!
2. Now, let’s make the spice paste. Roast the grated coconut, garlic cloves, ginger piece, cumin seeds, coriander seeds, peppercorns, cloves, cinnamon stick, 0.5 tsp turmeric powder, 1 tsp red chilli powder, and 1 tsp salt in a dry pan until fragrant and lightly browned.
3. Let the roasted spices cool slightly, then grind them into a smooth paste with a little water. A good spice paste is the heart of this curry!
4. Heat 4 tbsp of vegetable oil in a heavy-bottomed pot or Dutch oven. Temper 1 tsp mustard seeds, 0.25 tsp fenugreek seeds, 2-3 dried red chillies, and 8-10 curry leaves. Let them splutter and release their aroma.
5. Add the chopped onions and fry until golden brown. This takes patience, but it’s worth it for that lovely sweetness.
6. Add the spice paste and sauté for a few minutes until fragrant. Deglaze the pot with a splash of water to prevent sticking, and cook until the oil starts to separate from the paste.
7. Add the chopped tomatoes, 1 tsp sugar, 4 tbsp tamarind paste, and a pinch of salt. Cook until the tomatoes soften and break down.
8. Add the marinated chicken and brown it on medium heat for about 10 minutes. This helps to seal in the flavours.
9. Pour in enough water to cover the chicken. Bring to a boil, then reduce the heat to low, cover, and simmer until the chicken is tender – about 30-40 minutes.
10. Adjust the gravy consistency by adding more water if needed.
11. Finally, temper 0.5 tsp mustard seeds, 2 dried red chillies, and 6-8 curry leaves in a little oil. Pour this tempering over the curry. Serve hot with steamed rice!

Expert Tips

• Don’t rush the spice paste! Roasting the spices properly is crucial for developing their flavour.
• Use a heavy-bottomed pot to prevent the curry from sticking and burning.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or less red chilli powder to control the heat.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala. My aunt always adds a pinch of asafoetida (hing) during these occasions for extra flavour.

Serving Suggestions

This curry is best served hot with steamed rice. Basmati rice is a classic choice, but any long-grain rice will do. A side of papadums and a cooling raita (yogurt dip) are also great additions.

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 flavours actually develop even more overnight!

FAQs

1. What cut of chicken is best for this curry?

Country chicken is ideal, but bone-in, skin-on chicken thighs are a great substitute.

2. Can I use store-bought spice powder instead of grinding my own?

You can, but the flavour won’t be as vibrant. If you do use store-bought, look for high-quality, freshly ground spices.

3. How can I adjust the sourness of the curry?

Add more or less tamarind paste to taste. You can also add a squeeze of lime juice at the end.

4. What is the best way to prepare the fresh coconut?

You can grate it yourself or buy it pre-grated. If grating yourself, use a coconut scraper or a food processor.

5. Can this curry be made ahead of time?

Yes! In fact, it tastes even better the next day.

6. What rice varieties pair best with this Kerala Chicken Curry?

Basmati rice is a classic choice, but any long-grain rice will work well. Red rice is also a popular option in Kerala.

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!