Authentic Kerala Chicken Curry Recipe – Coconut & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Kerala Chicken Curry Recipe – Coconut & Spice Blend

Introduction

Oh, Kerala Chicken Curry. Just the name conjures up memories of warm spices, creamy coconut, and the vibrant flavors of my trips to God’s Own Country! This isn’t just a curry; it’s a hug in a bowl. I first made this recipe trying to recreate the incredible flavors I experienced during a visit with family, and honestly, it took a few tries to get it just right. But now? It’s a family favorite, and I’m so excited to share it with you. Get ready for a truly authentic taste of Kerala!

Why You’ll Love This Recipe

This Kerala Chicken Curry is special. It’s a beautiful balance of aromatic spices, the richness of coconut, and tender chicken. It’s comforting, flavorful, and surprisingly easy to make once you have everything prepped. Plus, it’s a fantastic way to experience the unique culinary traditions of Kerala. You’ll love how the flavors deepen as it simmers – it’s even better the next day!

Ingredients

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

• 1 whole chicken, cut into curry pieces (about 1.5 kg)
• 2 tablespoons coconut oil
• 1 red onion, sliced
• 2 Thai green chilies, slit (adjust to your spice preference!)
• 1 teaspoon ginger-garlic paste
• 1 tablespoon chicken masala
• Salt to taste
• ½ – ¾ cup grated coconut (fresh is best, but unsweetened desiccated works too)
• 2 teaspoons coriander seeds
• 3-4 dried red chilies
• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• 7-8 curry leaves
• 2 dried red chilies

Ingredient Notes

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

• Coconut Oil: Kerala cuisine loves coconut oil. It adds a distinct aroma and flavor. You can use refined or unrefined – unrefined has a stronger coconut taste.
• Chicken: Traditionally, Kerala chicken curry uses smaller pieces, sometimes bone-in. Feel free to use your preferred cut, but smaller pieces absorb the flavors better.
• Green Chilies: Thai green chilies pack a punch! Adjust the quantity based on how spicy you like things.
• Chicken Masala: You can find good quality pre-made chicken masala blends in Indian grocery stores. However, making your own allows for complete control over the spice levels.
• Coconut: Freshly grated coconut is ideal, but if you can’t find it, unsweetened desiccated coconut is a great substitute.
• Spices: Don’t skimp on the spices! They’re the heart and soul of this curry. Roasting them brings out their aroma and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat. Add the sliced onions and slit green chilies. Sauté until the onions are translucent and softened – about 5-7 minutes.
2. Stir in the ginger-garlic paste and cook for another minute until fragrant. This is where your kitchen will start to smell amazing!
3. Add the chicken pieces, chicken masala, and salt. Mix well to coat the chicken evenly. Cover the pan and let it simmer for about 15-20 minutes, or until the chicken is almost cooked through. If it starts to stick, add a splash of water.
4. While the chicken simmers, let’s make the coconut paste. In a separate pan, dry roast the grated coconut, coriander seeds, and dried red chilies until golden brown and fragrant. Be careful not to burn them! Let it cool completely.
5. Once cooled, grind the roasted ingredients into a fine paste using a little water. You want a smooth, creamy consistency.
6. Add the coconut paste to the simmering chicken. Stir well and continue to simmer for another 10-15 minutes, or until the chicken is tender and fully cooked, and the gravy has thickened.
7. Now for the tempering! Heat 1 teaspoon of coconut oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the curry leaves and remaining 2 dried red chilies. Fry for a few seconds until the curry leaves are crisp.
8. Pour the tempering over the curry. Give it a good stir and let it rest for at least 10 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Low and Slow: Simmering the curry slowly is key to developing the rich, complex flavors.
• Don’t Rush the Roasting: Roasting the spices is crucial for that authentic Kerala aroma.
• Taste as You Go: Adjust the salt and spice levels to your liking.
• Resting Time: Seriously, don’t skip the resting time! It makes a huge difference.

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms! Jackfruit has a similar texture to chicken and absorbs the flavors beautifully.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the number of green chilies and dried red chilies. For a spicier kick, add more!
• Festival Adaptations: This curry is often made during Onam and Vishu, Kerala’s harvest festivals. Some families add a touch of jaggery (palm sugar) for a slightly sweet flavor during these celebrations.

Serving Suggestions

Kerala Chicken Curry is best served with:

• Steamed rice (Kerala Matta rice is traditional!)
• Appam (a fermented rice pancake)
• Parotta (flaky layered flatbread)
• A side of papadums (crispy lentil wafers)

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 continue to develop! You can also freeze it for up to 2 months.

FAQs

What type of coconut oil is best for Kerala Chicken Curry?

Unrefined coconut oil has a stronger coconut flavor, which is very traditional. Refined coconut oil is more neutral if you prefer.

Can I use store-bought chicken masala, or is homemade preferred?

Store-bought is convenient! But homemade allows you to customize the spice blend to your exact preference.

What is the best way to achieve the authentic Kerala flavor profile?

Using good quality spices, coconut oil, and allowing the curry to simmer slowly are key. Don’t be afraid to experiment with the spice levels!

Can this curry be made ahead of time?

Absolutely! It’s a great make-ahead dish. The flavors actually improve after a day or two.

What rice varieties pair best with Kerala Chicken Curry?

Kerala Matta rice (red rice) is the traditional choice. Basmati rice or jasmine rice also work well.

How do I adjust the heat level of this curry?

Reduce or increase the number of green chilies and dried red chilies. You can also remove the seeds from the chilies for less heat.