Authentic Kerala Chicken Recipe – Red Chilli & Country Garlic

Last Updated on 2 months by Neha Deshmukh

Authentic Kerala Chicken Recipe – Red Chilli & Country Garlic

Hey everyone! If you’re anything like me, you absolutely love a good Kerala-style curry. There’s just something about the fragrant spices and the rich, comforting flavours that always hits the spot. This Kerala Chicken recipe is one of my absolute favourites – it’s a dish I first made years ago, trying to recreate my grandmother’s version, and it’s been a family staple ever since. It’s bursting with flavour from red chillies, country garlic, and shallots, and it’s surprisingly simple to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s a taste of Kerala, a beautiful state in South India known for its incredible cuisine. The combination of spices is unique and incredibly aromatic. Plus, it’s a relatively quick weeknight meal that feels special enough for guests. You’ll love how tender the chicken gets, and the flavour… oh, the flavour!

Ingredients

Here’s what you’ll need to make this delicious Kerala Chicken:

• 3 tablespoons coconut oil
• 10 dried red chillies, de-seeded
• 2 sprigs curry leaves
• 1 country garlic pod
• 1 cup Indian shallots, chopped
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• ½ kg bone-in chicken, small pieces
• ½ cup water

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavour:

Coconut Oil: The Foundation of Kerala Cuisine

Seriously, don’t skimp on the coconut oil! It’s the flavour base for most Kerala dishes. It adds a subtle sweetness and aroma that you just won’t get with other oils.

Dried Red Chillies: Spice Level & Variety

I use Byadagi chillies for colour and a mild heat, but you can use any dried red chillies you like. Just remember to de-seed them if you prefer a milder curry. The number of chillies will determine the spice level, so adjust to your preference!

Country Garlic: A Unique Kerala Flavour

This is where things get interesting! Country garlic (also known as nattu vellulli) has a much stronger, more pungent flavour than regular garlic. It’s a key ingredient in many Kerala recipes.

Indian Shallots: Sweetness and Aroma

Indian shallots are smaller and sweeter than regular onions. They add a lovely depth of flavour to the curry. If you can’t find them, you can substitute with small red onions, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a kadai (a deep, round-bottomed wok) over low heat. Once hot, add the dried red chillies and curry leaves. Sauté for about 30 seconds, until fragrant. Be careful not to burn the chillies!
2. Add the chopped Indian shallots and cook until they’re softened and lightly golden – this should take about 3-4 minutes. Stir frequently to prevent burning.
3. Now, mix in the salt and turmeric powder. Stir for another minute, letting the spices bloom in the oil.
4. Add the chicken pieces and coat them well with the spice mixture. This is important for maximum flavour! Pour in the water and give everything a good stir to combine.
5. Cover the kadai and simmer on low flame for 30-40 minutes, or until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking. You’ll know it’s ready when the chicken is falling off the bone and the gravy is rich and flavourful.
6. Serve hot with steamed rice. Seriously, don’t skip the rice – it’s the perfect accompaniment!

Expert Tips

• Don’t rush the sautéing process. Low and slow is key to developing the flavours.
• If the sauce gets too thick, add a splash more water.
• For a richer flavour, you can add a piece of coconut milk towards the end of cooking.

Variations

Spice Level Adjustments

Want it spicier? Add more chillies! Or, for a milder curry, reduce the number of chillies and make sure to remove all the seeds.

Vegan Adaptation (Using Plant-Based Chicken)

My friend, who’s vegan, loves this recipe with plant-based chicken pieces. It works beautifully! Just substitute the chicken with your favourite vegan alternative.

Festival Adaptations (Onam/Vishnu)

This dish is often made during Onam and Vishnu festivals in Kerala. Some families add a touch of coconut milk for extra richness during these special occasions.

Serving Suggestions

This Kerala Chicken is best served with:

• Steamed rice (Kerala Matta rice is traditional!)
• Appam (a type of fermented rice pancake)
• Parotta (layered flatbread)
• A side of simple coconut chutney

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

What is ‘Country Garlic’ and where can I find it?

Country garlic is a local variety of garlic grown in Kerala. It has a stronger flavour than regular garlic. You might find it in Indian grocery stores, especially those specializing in South Indian products.

Can I use regular garlic instead of country garlic?

Yes, you can! Use about 4-5 cloves of regular garlic instead of one country garlic pod. The flavour won’t be exactly the same, but it will still be delicious.

How can I adjust the spice level of this Kerala Chicken?

Adjust the number of dried red chillies. Removing the seeds also reduces the heat. You can also add a pinch of sugar to balance the spice.

What type of rice is best served with this dish?

Kerala Matta rice (red rice) is the traditional choice. But any long-grain rice, like basmati, will also work well.

Can this chicken be cooked in a pressure cooker to reduce cooking time?

Yes, you can! Cook for about 8-10 whistles on medium heat. Be careful not to overcook the chicken, or it will become mushy.