Chicken Noodles Recipe – Kerala-Style Coconut Curry & Fried Garlic

Last Updated on 2 months by Neha Deshmukh

Chicken Noodles Recipe – Kerala-Style Coconut Curry & Fried Garlic

Hey everyone! If you’re anything like me, you love a good noodle dish. But sometimes, you want something a little… different. Something with a bit of a kick, a whole lot of flavour, and that comforting warmth only South Indian cuisine can deliver. That’s where this Kerala-style Chicken Noodles recipe comes in. I first made this when I was craving something beyond the usual Indo-Chinese fare, and honestly, it’s been a family favourite ever since! It’s a beautiful fusion – the familiar comfort of noodles elevated with the creamy richness of a Kerala coconut curry.

Why You’ll Love This Recipe

This isn’t your average noodle bowl. We’re talking tender chicken simmered in a fragrant coconut milk gravy, tossed with perfectly cooked noodles, and then loaded with crispy, golden-fried garlic and shallots. It’s a flavour explosion in every bite! Plus, it’s surprisingly easy to make, even on a weeknight. It’s a little bit special, a little bit comforting, and a whole lot delicious.

Ingredients

Here’s what you’ll need to bring this Kerala noodle magic to life:

• 200-250 grams Chicken cut to bite-size pieces
• 150 grams Egg noodles
• ¼ cup peeled pearl onions/shallots
• ⅛ cup peeled garlic
• 2 Green chillies
• ¼ tsp Whole black pepper
• 1-1.5 tsp chopped ginger
• 1-1.5 cups coconut milk
• ½ tsp turmeric powder
• 1 tbsp Gram flour/besan

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Coconut Milk: Full-fat coconut milk is key here. It gives the curry that incredible richness and creaminess. You can use canned, but if you can get fresh coconut milk, even better!
• Noodles: Traditionally, Kerala-style noodle dishes often use a slightly thicker egg noodle. But feel free to experiment! Hakka noodles or even thin wheat noodles work well too.
• Spices: Don’t skimp on the fresh ginger, garlic, and green chillies. They form the base of that beautiful Kerala flavour. And the black pepper? It adds a lovely warmth.
• Shallots: These are different from regular onions – they have a milder, sweeter flavour. If you can’t find them, you can substitute with a small red onion, but shallots really elevate the dish.
• Gram Flour (Besan): This helps to thicken the curry and adds a lovely nutty flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your noodles according to the package instructions. Once they’re done, drain them well and toss with a little oil to prevent them from sticking together. Set aside.
2. Now, for the flavour bomb! Crush the shallots, garlic, ginger, pepper, green chillies, and coriander into a smooth paste. You can use a mortar and pestle (the traditional way!), or a food chopper if you’re short on time.
3. Heat some oil in a pan and fry the garlic and shallots separately until they’re golden brown and crispy. Don’t walk away – they burn quickly! Remove them from the pan and set aside for toppings. These are seriously addictive, so resist the urge to snack on them all before serving!
4. In the same pan, add a little more oil and sauté the ground paste and a few curry leaves for 3-4 minutes, until it becomes fragrant. This is where the magic happens!
5. Add the chicken pieces and cook until the colour changes. Then, mix in the gram flour, turmeric powder, and salt.
6. Pour in the coconut milk and simmer until the chicken is cooked through and the gravy has thickened to your liking. This usually takes about 10-15 minutes.
7. Finally, assemble your bowls! Start with a generous portion of noodles, then ladle over the chicken curry. Now for the fun part – top with the crispy fried garlic and shallots, some chopped spring onions, fresh coriander, a sprinkle of peanuts, chili flakes (if you like it spicy!), and a wedge of lemon.

Expert Tips

• Don’t overcrowd the pan when frying the garlic and shallots. Fry them in batches to ensure they get nice and crispy.
• Taste the curry as it simmers and adjust the seasoning as needed.
• If the gravy is too thick, add a splash of water or coconut milk to thin it out.

Variations

• My Family’s Secret: My aunt always adds a pinch of fennel seeds to the curry – it adds a subtle sweetness that’s amazing.
• Seafood Lover? Swap the chicken for prawns or fish!
• Extra Veggies: Feel free to add some sliced bell peppers, carrots, or cabbage to the curry for extra colour and nutrients.

Vegan Adaptation

Want to make this vegan? It’s easy! Simply substitute the chicken with firm tofu or chickpeas. Make sure to press the tofu to remove excess water before adding it to the curry.

Gluten-Free Adaptation (Noodle Options)

If you’re gluten-free, use rice noodles or gluten-free wheat noodles. There are some great options available these days!

Spice Level Adjustment

Love a fiery kick? Add more green chillies or a pinch of cayenne pepper. Prefer a milder flavour? Reduce the number of green chillies or remove the seeds.

Festival Adaptations (Onam/Vishnu related adaptations)

During Onam or Vishnu-related festivals, some families add a small piece of pineapple to the curry for a touch of sweetness and festivity. It’s a lovely tradition!

Serving Suggestions

This dish is fantastic on its own, but it also pairs well with a side of papadums or a simple cucumber raita.

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.

FAQs

What type of noodles are traditionally used in Kerala-style noodle dishes?

Traditionally, a slightly thicker egg noodle is often used, but you can experiment with Hakka noodles or thin wheat noodles too.

Can I make the chicken curry ahead of time?

Absolutely! The curry actually tastes even better the next day. Just store it in an airtight container in the refrigerator and reheat when you’re ready to assemble the noodles.

What is the best way to achieve crispy fried garlic and shallots?

Fry them in small batches in hot oil, and don’t overcrowd the pan. Keep a close eye on them – they burn quickly!

Can I substitute coconut milk with another liquid?

While coconut milk is key to the flavour, you can use a combination of milk and a little cream in a pinch. But it won’t be quite the same!

How can I adjust the heat level of this dish?

Adjust the number of green chillies or add a pinch of cayenne pepper for more heat, or reduce/remove them for a milder flavour.

What are some good vegetarian alternatives to chicken in this recipe?

Firm tofu or chickpeas work wonderfully!