Kerala Chicken Curry Recipe – Coconut Milk & Potato Delight

Last Updated on 6 months ago by Neha Deshmukh

Kerala Chicken Curry Recipe – Coconut Milk & Potato Delight

Introduction

Oh, Kerala Chicken Curry. Just the name conjures up images of lush green landscapes and the fragrant aromas of South Indian spices, doesn’t it? This isn’t just a curry; it’s a hug in a bowl. I first made this when I was craving a taste of home, and honestly, it’s been a family favourite ever since. It’s a little bit of effort, but so worth it. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Kerala Chicken Curry is special. It’s creamy, subtly spiced, and incredibly comforting. The combination of tender chicken, soft potatoes, and that rich coconut milk sauce is simply divine. Plus, it’s a fantastic way to experience the unique flavours of Kerala cuisine. It’s perfect for a weekend dinner, a special occasion, or whenever you need a little bit of warmth in your life.

Ingredients

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

• 800 gms Chicken
• 1 tsp Pepper powder
• 1 tsp Vinegar
• 2 tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 tsp Fennel seeds
• 1 tsp Garam masala
• 6 Small onion / shallots
• 2 tsp Chopped garlic
• 3 tbsp Water
• 3 medium Onion (sliced)
• 1 tbsp Crushed ginger and garlic
• 4-6 Green chilli (slit)
• 1 med – big Tomato (sliced)
• 1 medium Potato (cubed)
• 1.75 – 2 cups Medium thick coconut milk
• 0.5 cup Thick coconut milk

Ingredient Notes

Let’s talk ingredients! Fennel seeds are a game-changer here – they add a lovely sweetness and depth of flavour that’s characteristic of Kerala cuisine. Don’t skip them! Garam masala is essential, but feel free to use your favourite blend.

Now, about the coconut milk. This recipe needs both medium-thick and thick coconut milk. The medium-thick forms the base of the curry, while the thick coconut milk adds a final layer of richness and creaminess. Using just one won’t give you the same result.

A quick note on onions: traditionally, small onions (shallots) are used in Kerala cooking. They have a milder, sweeter flavour than regular onions. If you can find them, definitely use them! But regular onions work just fine too. Spice levels vary across Kerala, so adjust the green chilies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with salt, pepper powder, and vinegar. Give it a good mix and set it aside.
2. Now, let’s make the masala paste. Grind together coriander powder, turmeric powder, fennel seeds, garam masala, small onions (or shallots), garlic, and water into a smooth paste. A little patience here pays off!
3. Heat a generous amount of oil in a pan. Sauté sliced onions until they turn a beautiful golden brown. This takes time, so don’t rush it.
4. Add crushed ginger-garlic and slit green chilies to the pan and cook for 3-4 minutes, until fragrant.
5. Add the ground masala paste and cook until the oil starts to separate from the sides. This is a sign that the masala is cooked through.
6. Stir in sliced tomatoes and cook until they become soft and pulpy.
7. Add the marinated chicken and cubed potatoes to the pan. Sauté everything together until the chicken changes colour.
8. Pour in the medium-thick coconut milk, bring the curry to a boil, then reduce the heat and simmer, covered, for 20-25 minutes, or until the chicken is tender and the potatoes are cooked through.
9. Finally, mix in the thick coconut milk and simmer for another 5-7 minutes on low heat. Don’t let it boil!
10. Time for the tadka! In a small pan, heat a little oil and temper mustard seeds, sliced shallots, dry red chilies, and curry leaves. Pour this fragrant tempering over the curry before serving.

Expert Tips

• Don’t be afraid to adjust the spice levels to your preference.
• Using a good quality coconut milk makes a huge difference.
• Cooking the masala paste properly is key to developing the flavour.
• A pinch of sugar can balance the flavours beautifully.

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the number of green chilies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Onam and Vishu in Kerala. My aunt always adds a few cloves and cardamom pods for these special occasions.

Serving Suggestions

Kerala Chicken Curry is best served hot with steamed rice. Basmati rice is a classic choice, but you can also use red rice for a more authentic Kerala experience. A side of papadums and a simple vegetable thoran (stir-fry) completes the meal perfectly.

Storage Instructions

Leftover Kerala Chicken Curry 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! You can also freeze it for up to 2 months.

FAQs

What type of rice pairs best with Kerala Chicken Curry?

Basmati rice is a popular choice, but red rice is more traditional in Kerala.

Can I use store-bought curry paste instead of making my own?

While you can, the flavour won’t be quite the same. Making your own masala paste allows you to control the ingredients and freshness.

How can I adjust the thickness of the curry?

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

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

Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Can this curry be made in an Instant Pot or slow cooker?

Yes! For an Instant Pot, sauté the onions and masala as directed, then add the remaining ingredients and cook on high pressure for 10-12 minutes. For a slow cooker, cook on low for 6-8 hours.