Kerala Chicken Curry Recipe – Coconut Milk & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Kerala Chicken Curry Recipe – Coconut Milk & Spice Blend

Hey everyone! If you’ve ever dreamed of bringing the vibrant flavors of Kerala to your kitchen, you’re in the right place. This Kerala Chicken Curry is a dish I absolutely adore – it’s a symphony of coconut, warm spices, and tender chicken. I first made this for a family gathering, and it was an instant hit! It’s a little bit of effort, but trust me, the results are so worth it. Let’s dive in!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a taste of Kerala, a coastal state in South India known for its incredible cuisine. What makes it special? The generous use of coconut in all its forms – grated, roasted, and milk – combined with a unique blend of spices. It’s creamy, fragrant, and deeply flavorful. Plus, it’s a dish that truly gets better with time!

Ingredients

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

• 1 kg chicken, cut into pieces
• ¼ cup coconut, grated
• ½ cup coconut, grated
• 2 tbsp coconut oil
• 4 cardamom pods
• 2 cinnamon sticks
• 2 sprigs curry leaves
• 1 heaped tbsp ginger-garlic paste
• 1 large onion, sliced
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp chilli powder
• ½ tsp fennel powder
• 1 tsp cumin powder
• 1 large tomato, chopped
• ¼ tsp garam masala powder

Ingredient Notes

Let’s talk about these ingredients! Coconut is key here. We’re using it grated for extracting milk, and roasting some for a deeper, nuttier flavor. Don’t skimp on the coconut oil either – it really adds to the authentic taste.

Kerala spice blends can vary from family to family. Feel free to adjust the chili powder to your liking. Some people also add a pinch of cloves or black pepper. Traditionally, country chicken is used, but any good quality chicken will work beautifully. I usually use bone-in, skin-on chicken thighs for maximum flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chicken pieces and drain them thoroughly. This helps remove any impurities.
2. Now, let’s roast ¼ cup of coconut until it’s golden brown. This takes a little patience, but it’s worth it! Grind it into a smooth paste using a mortar and pestle (or a food processor if you prefer).
3. Next, extract thick coconut milk from ½ cup of grated coconut using about 1-1.5 cups of water. Blend and strain – repeat this process with additional water to get a second, slightly thinner extract.
4. Heat the coconut oil in an earthen pot (more on that later!). Add the cardamom pods and cinnamon sticks and let them sizzle for a moment until fragrant.
5. Add the ginger-garlic paste and curry leaves. Sauté until you can really smell that lovely aroma – about a minute or two.
6. Throw in the sliced onions and fry them until they’re beautifully golden brown. This is where the base flavor starts to build. Stir in all the spice powders – coriander, turmeric, chili, fennel, and cumin.
7. Add the chicken pieces and salt. Toss everything together to make sure the chicken is nicely coated with all those wonderful spices.
8. Mix in the chopped tomatoes and the roasted coconut paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften.
9. Pour in the second coconut milk extract and bring it to a simmer. Cover and cook until the chicken is tender – this usually takes around 25 minutes.
10. Finally, stir in the thick coconut milk and garam masala. Remove from the heat immediately – you don’t want the coconut milk to split.
11. Let the curry rest for at least 15 minutes before serving. This allows the flavors to meld and deepen. Trust me, this step makes a huge difference!

Expert Tips

Want to make this curry truly shine? Here are a few things I’ve learned over the years:

• Coconut Milk Consistency: The key to a creamy curry is good quality, thick coconut milk. If your coconut milk seems thin, you can simmer it gently for a few minutes to thicken it up.
• Preventing Splitting: Don’t boil the curry after adding the thick coconut milk. Gentle simmering is all you need.
• Low and Slow: Cooking the chicken slowly on low heat ensures it stays tender and absorbs all the flavors.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms. Jackfruit has a texture that mimics chicken surprisingly well!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic.
• Spice Level Adjustment: For a milder curry, reduce the chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend loves to add a finely chopped green chili for extra heat.
• Festival Adaptations: This curry is often made during Onam and Vishu, two important festivals in Kerala.

Serving Suggestions

Kerala Chicken Curry is best enjoyed with:

• Appam: These lacy, bowl-shaped pancakes are a classic pairing.
• Rice: Steamed rice is always a good choice.
• Parotta: Flaky, layered flatbreads that are perfect for soaking up the curry.
• A side of papadums: For a little crunch!

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight. You can also freeze it for up to 2 months.

FAQs

Got questions? I’ve got answers!

(1) What type of coconut is best for making Kerala Chicken Curry?
Mature coconuts with plenty of flesh are ideal. They yield the richest coconut milk.

(2) Can I use store-bought coconut milk instead of making it from scratch? What adjustments should I make?
Yes, you can! Use full-fat coconut milk for the best results. You might need to reduce the amount slightly, as store-bought coconut milk is often more concentrated.

(3) How can I tell if the chicken is cooked through without drying it out?
The chicken should be opaque all the way through, with no pink remaining. Use a meat thermometer – it should read 74°C (165°F).

(4) What is the significance of using an earthen pot in this recipe? Can I use another type of pot?
Earthen pots impart a unique earthy flavor to the curry. However, a heavy-bottomed stainless steel pot or Dutch oven works perfectly well too.

(5) 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 uncovered for a few minutes to reduce the liquid.

(6) Can this curry be made ahead of time? How does it affect the flavor?
Absolutely! Making it a day ahead allows the flavors to meld beautifully. Just reheat gently before serving.