Authentic Kerala Chicken Curry Recipe – Fenugreek & Spiced Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Kerala Chicken Curry Recipe – Fenugreek & Spiced Delight

Introduction

There’s just something about a good Kerala chicken curry, isn’t there? The aroma alone transports me right back to my grandmother’s kitchen! This recipe is a family favourite – a beautiful blend of warm spices, fragrant fenugreek, and tender chicken. It’s comforting, flavourful, and surprisingly easy to make. I first made this myself when I moved away from home and desperately missed the taste of Kerala. Now, I’m thrilled to share it with you!

Why You’ll Love This Recipe

This Kerala chicken curry isn’t just delicious; it’s a little slice of home. Here’s why you’ll adore it:

• Authentic Flavours: We’re using a classic Kerala spice blend that really captures the essence of the region.
• Tender Chicken: Slow-cooked to perfection, the chicken is fall-off-the-bone tender.
• Easy to Make: Don’t let the spice list intimidate you! It comes together quickly, especially with a pressure cooker.
• Versatile: Perfect with rice, pathiri (more on that later!), or even some warm appam.

Ingredients

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

• 600 gm chicken (thigh and leg pieces)
• 1 tbsp coconut oil
• ¾ tsp fenugreek seeds
• 2 medium onions, thinly sliced
• 2 green chillies, slit
• 1 tbsp ginger garlic paste
• 2 chopped tomatoes
• 2 heaped tsp coriander powder
• ¾ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp Kashmiri chilli powder
• ½ tsp fennel powder
• ½ tsp cumin powder
• ¾ tsp garam masala powder
• Salt to taste
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavour:

• Coconut Oil: This is essential for an authentic Kerala flavour. It adds a subtle sweetness and aroma that other oils just can’t replicate.
• Fenugreek Seeds: Don’t skip these! They have a slightly bitter, maple-like flavour that’s characteristic of Kerala cuisine. They also help thicken the curry.
• Kashmiri Chilli Powder: This is for colour more than heat. It gives the curry a beautiful, vibrant red hue without making it overly spicy. If you can’t find it, you can substitute with regular chilli powder, but reduce the amount slightly.
• Regional Spice Blend Variations: Every family in Kerala has their own little twist on the spice blend. Feel free to adjust the amounts to your liking! Some people add a pinch of black pepper, while others prefer more fennel.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pressure cooker over medium heat. Add the fenugreek seeds and sauté for about 30 seconds, or until they become fragrant. You’ll know they’re ready when they start to release their aroma.
2. Add the sliced onions and sauté until they turn translucent and golden brown. This usually takes about 5-7 minutes. Patience is key here – well-caramelized onions add so much flavour!
3. Add the chicken pieces and cook for about 5 minutes, stirring occasionally, until they are lightly browned.
4. Stir in the slit green chillies, ginger-garlic paste, and chopped tomatoes. Cook for another 2-3 minutes, until the tomatoes soften.
5. In a bowl, mix together the coriander powder, turmeric powder, red chilli powder, Kashmiri chilli powder, fennel powder, cumin powder, and garam masala powder with about ½ cup of water to form a paste. Add this spice paste to the pressure cooker and mix well, coating the chicken evenly.
6. Pour in another ½ cup of water and season with salt to taste. Give everything a good stir.
7. Secure the pressure cooker lid and cook on high heat for 1 whistle. Then, reduce the heat to low and cook for another 5 minutes. Turn off the heat and allow the pressure to release naturally. This is important – don’t force it open!
8. Once the pressure has released, open the cooker, adjust the salt if needed, and stir in the fresh curry leaves. The aroma at this point is just heavenly! Serve hot.

Expert Tips

• Browning the Chicken: Don’t overcrowd the pressure cooker when browning the chicken. Work in batches if necessary to ensure even browning.
• Spice Paste: Making a paste with the spices helps them bloom and release their flavours more effectively.
• Natural Pressure Release: Allowing the pressure to release naturally results in more tender chicken.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustments: If you like it spicier, add more red chilli powder or a pinch of cayenne pepper. For a milder curry, reduce the amount of chilli powder or remove the green chillies.
• Pressure Cooker vs. Pot Adaptations: If you don’t have a pressure cooker, you can make this in a heavy-bottomed pot. Cover and simmer for about 45-60 minutes, or until the chicken is tender.
• Regional Kerala Style Variations: My friend’s mother adds a small piece of kokum (dried mangosteen) for a tangy flavour. It’s delicious!
• Different Cuts of Chicken: While I love using thigh and leg pieces for their flavour and tenderness, you can also use bone-in chicken breast. Just reduce the cooking time slightly.

Serving Suggestions

This Kerala chicken curry is amazing with:

• Steaming hot rice (a classic pairing!)
• Pathiri (thin rice pancakes – see FAQ below)
• Appam (fermented rice pancakes)
• Warm chapati or roti

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

• Is this curry best made a day ahead? Absolutely! The flavours meld together beautifully overnight. It’s even better the next day.
• What is the significance of fenugreek seeds in Kerala cuisine? Fenugreek seeds are a staple in Kerala cooking. They add a unique flavour and aroma, and are believed to have medicinal properties.
• Can I use chicken breast instead of thigh and leg pieces? Yes, you can, but the curry won’t be quite as tender. Reduce the cooking time to prevent the chicken breast from drying out.
• What is the difference between red chilli powder and Kashmiri chilli powder in this recipe? Red chilli powder is primarily for heat, while Kashmiri chilli powder is for colour. Kashmiri chilli powder has a milder heat level.
• What is Pathiri and where can I find it? Pathiri is a thin rice pancake popular in the Malabar region of Kerala. It’s traditionally made with rice flour and coconut milk. You might find it at South Indian grocery stores, or you can try making it yourself – there are plenty of recipes online!