Kerala Chicken Curry Recipe – Coconut Milk & Fennel Spiced

Last Updated on 2 months by Neha Deshmukh

Kerala Chicken Curry Recipe – Coconut Milk & Fennel Spiced

Introduction

Oh, Kerala Chicken Curry. Just the aroma transports me straight back to my grandmother’s kitchen! This isn’t just a recipe; it’s a hug in a bowl. Growing up, this was the dish for special occasions, and honestly, just because it was a Tuesday. It’s a beautiful blend of fragrant spices, tender chicken, and creamy coconut milk – a true taste of God’s Own Country. I’m so excited to share my version with you, and I promise, it’s easier to make than you think!

Why You’ll Love This Recipe

This Kerala Chicken Curry is special for so many reasons. It’s packed with flavour, thanks to the unique combination of spices like fennel powder, which you don’t often find in other Indian curries. The coconut milk makes it incredibly rich and comforting, and the slow simmering process ensures the chicken is fall-off-the-bone tender. Plus, it’s a relatively quick weeknight meal that feels incredibly special.

Ingredients

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

• 1/2 kg Chicken, cut into pieces
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to your spice preference!)
• 1 tsp Vinegar
• Salt, to taste
• 3 medium Onions, thinly sliced
• 1 tbsp Ginger & Garlic Paste
• 2.5 tsp Coriander Powder
• 1.5 – 2 tsp Red Chilli Powder
• 1 tsp Garam Masala
• 1/2 tsp Fennel Powder
• 2 medium Tomatoes, chopped
• 3/4 cup Thick Coconut Milk
• Curry Leaves, a generous sprig
• Coconut Oil, for frying

Ingredient Notes

Let’s talk ingredients! A few things make this curry truly authentic:

• Coconut Oil: Don’t skimp on this! It adds a beautiful aroma and flavour that you just can’t replicate with other oils.
• Thick Coconut Milk: This is key for that rich, creamy texture. If you can, use full-fat coconut milk for the best results. You can find this in most Asian grocery stores, or even some well-stocked supermarkets.
• Fennel Powder: This is the secret ingredient! It adds a subtle sweetness and anise-like flavour that’s characteristic of Kerala cuisine.
• Kerala Red Chilli Powder: If you can get your hands on it, Kerala red chilli powder has a unique flavour and colour. Otherwise, Kashmiri chilli powder is a good substitute for colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken pieces with turmeric powder, red chilli powder, vinegar, and salt. Give it a good mix, ensuring all the pieces are coated. Cover and refrigerate for at least 30 minutes – longer is even better!
2. Now, heat a generous amount of coconut oil in a large pan or pot over medium heat. Add the marinated chicken and shallow fry until it’s golden brown and about half-cooked. Don’t worry about cooking it all the way through, as it will finish cooking in the gravy. Set the chicken aside.
3. In the same pan, add a little more coconut oil if needed. Add the sliced onions and a pinch of salt (salt helps them caramelize!). Sauté until they turn a beautiful golden brown – this takes patience, but it’s worth it!
4. Add the ginger-garlic paste and cook for another 3-4 minutes, until fragrant.
5. Time for the spices! Add the coriander powder, red chilli powder, garam masala, and fennel powder. Fry for a minute or two, stirring constantly, until the spices are aromatic. Be careful not to burn them!
6. Add the chopped tomatoes and curry leaves. Cook until the tomatoes soften and break down, creating a lovely base for the gravy.
7. Return the fried chicken to the pan and stir well to coat it with the spice mixture.
8. Pour in the thick coconut milk, bring to a simmer, cover the pan, and let it cook for about 15-20 minutes, or until the gravy has thickened and the chicken is fully cooked. Stir occasionally to prevent sticking.

Expert Tips

• Don’t rush the onion caramelization – it’s the foundation of the flavour!
• Adjust the amount of red chilli powder to your liking.
• If the gravy is too thick, add a splash of water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives and use coconut yogurt instead of dairy. It’s surprisingly delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli for extra heat.
• Festival Adaptations: This curry is often made during Onam and Vishu in Kerala. Some families add a touch of jaggery (palm sugar) for a slightly sweet flavour during these festivals.

Serving Suggestions

Kerala Chicken Curry is best served hot with fluffy rice, warm roti, or even appam (a fermented rice pancake). A side of simple vegetable thoran (stir-fry) complements it beautifully.

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 flavours meld together!

FAQs

What type of rice pairs best with Kerala Chicken Curry?

Matta rice (Kerala red rice) is the traditional choice, but basmati rice or jasmine rice also work wonderfully.

Can I use store-bought curry paste instead of making the spice blend?

While you can, the flavour won’t be quite the same. Making your own spice blend allows you to control the quality and freshness of the spices.

How can I adjust the thickness of the gravy?

If it’s too thick, add a little water or coconut milk. If it’s too thin, simmer uncovered for a few more minutes.

What is the best way to store leftover Kerala Chicken Curry?

Store in an airtight container in the refrigerator for up to 3 days.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavours will develop even more overnight. Just reheat gently before serving.