Kerala Chicken Curry Recipe – Coconut, Ginger & Green Chili

Last Updated on 4 months by Neha Deshmukh

Kerala Chicken Curry Recipe – Coconut, Ginger & Green Chili

Introduction

Oh, Kerala Chicken Curry. Just the name conjures up images of lush green landscapes, fragrant spice markets, and the warmth of South Indian hospitality! This isn’t just a curry; it’s a hug in a bowl. I first made this when I was craving a taste of my grandmother’s cooking, and honestly, it’s been a family favorite ever since. It’s a little bit of effort, but so worth it. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Kerala Chicken Curry is special. It’s rich, creamy, and bursting with the flavors of fresh ginger, green chilies, and of course, coconut. The aromatic spices are perfectly balanced, creating a depth of flavor that’s truly addictive. It’s a comforting dish that’s perfect for a cozy night in, or for impressing your friends and family. Plus, it’s a fantastic way to experience the incredible cuisine of Kerala!

Ingredients

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

• 1.5 lbs (680g) chicken thighs, bone-in or boneless (I prefer bone-in for extra flavor!)
• ½ teaspoon turmeric powder (about 2g)
• 1 teaspoon red chili powder (about 5g)
• Juice of 1 lime
• 1 teaspoon garam masala (about 5g)
• 3 garlic cloves, minced
• 2 inch piece of ginger, grated
• 5 pearl onions, peeled
• 1 cup (150g) grated coconut (fresh is best, but unsweetened desiccated coconut works too)
• ½ teaspoon fennel seeds (about 2.5g)
• 2 tablespoons coconut oil
• 10 curry leaves
• 1 teaspoon mustard seeds (about 5g)
• 1 red onion, finely chopped
• 2 Thai green chilies, slit lengthwise (adjust to your spice preference!)
• 2 roma tomatoes, pureed
• ½ teaspoon turmeric powder (about 2g)
• 2 teaspoons coriander powder (about 10g)
• 2 teaspoons garam masala powder (about 10g)

Ingredient Notes

Let’s talk ingredients! Kerala cuisine is all about fresh, high-quality spices.

• Kerala Spices: Don’t skimp on the spices! They are the heart and soul of this dish. If you can find a local Indian grocery store, that’s ideal.
• Coconut Oil: Using coconut oil is essential for that authentic Kerala flavor. It adds a subtle sweetness and aroma that you just can’t replicate with other oils.
• Curry Leaves: These little leaves pack a huge punch of flavor. They’re often used in South Indian cooking and add a unique, citrusy aroma. You can find them fresh or frozen at Indian grocery stores.
• Thai Green Chilies: These chilies bring the heat! They’re much hotter than regular green chilies, so adjust the quantity based on your spice tolerance. Serrano peppers can be used as a substitute, but the flavor won’t be quite the same.
• Regional Variations: You’ll find that every family in Kerala has their own version of this curry. Some add potatoes, others use different types of chilies. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken thighs with ½ teaspoon turmeric powder, red chili powder, lime juice, garam masala, and a pinch of salt. Mix well and let it sit for at least 30 minutes, or up to 2 hours in the fridge. The longer it marinates, the more flavorful it will be.
2. Now, heat the coconut oil in a large pan or Dutch oven over medium heat. Once hot, add the mustard seeds and let them splutter (they’ll start to pop!). This is a good sign – it means the oil is ready.
3. Add the curry leaves, chopped red onion, and slit green chilies. Sauté until the onions soften and turn translucent, about 5-7 minutes.
4. Time for the magic! Grind the grated coconut, garlic cloves, ginger, pearl onions, and fennel seeds into a fine paste. You can use a food processor or a blender. Add a little water if needed to help it blend smoothly.
5. Add the coconut paste to the pan and sauté for another 5-7 minutes, until the raw aroma disappears. This step is important – it helps to develop the flavors.
6. Stir in ½ teaspoon turmeric powder, coriander powder, and garam masala powder. Cook for 2 minutes, stirring constantly to prevent burning.
7. Add the marinated chicken to the pan and coat it evenly with the spice mixture. Make sure every piece is covered!
8. Pour in the tomato puree, salt to taste, and ½ cup (120ml) of water. Bring to a boil, then reduce the heat to low, cover, and cook for 10 minutes.
9. If the curry looks too dry, add another ½ cup (120ml) of water. Continue to cook covered for 5 minutes, then uncover and cook for another 3-4 minutes, until the sauce has thickened to your liking.

Expert Tips

• Don’t be afraid to adjust the spice level! Add more green chilies or red chili powder if you like it hot.
• Using a heavy-bottomed pan will help prevent the curry from sticking and burning.
• Taste as you go! Adjust the salt and spices to your preference.

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms. Jackfruit has a meaty texture that works really well in this curry.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the amount of green chilies and red chili powder. For a spicier curry, add more! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This curry is often served during Onam and Vishu, two important festivals in Kerala. It’s a symbol of abundance and prosperity.

Serving Suggestions

This Kerala Chicken Curry is best served with fluffy Kerala red rice (Matta rice), appam (lace-edged pancakes), or parotta (flaky flatbread). A side of simple yogurt raita can also help to balance the spice.

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 flavors actually develop even more overnight!

FAQs

(1) What type of chicken is best for Kerala Chicken Curry?

Chicken thighs are my go-to! They stay nice and tender during the long cooking time. But you can also use bone-in chicken pieces or even a whole chicken cut into pieces.

(2) Can I use store-bought curry paste instead of making the spice blend from scratch?

While it’s convenient, I highly recommend making the spice blend from scratch. It makes a huge difference in the flavor. But if you’re short on time, you can use a good quality store-bought curry paste as a substitute.

(3) How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, continue to cook uncovered until it thickens to your liking.

(4) What is the significance of coconut in Kerala cuisine?

Coconut is a staple ingredient in Kerala cuisine. It grows abundantly in the region and is used in almost every dish, from curries to desserts. It adds a unique flavor and richness to the food.

(5) Can this curry be made ahead of time?

Absolutely! In fact, it tastes even better the next day. You can make it a day or two in advance and store it in the refrigerator.

(6) What is the best way to balance the spice level in this curry?

Start with a small amount of green chilies and red chili powder, and then add more to taste. You can also add a dollop of yogurt or a squeeze of lime juice to help cool down the spice.