Kerala Chicken Curry Recipe – Pearl Onions & Coconut Milk

Last Updated on 4 months by Neha Deshmukh

Kerala Chicken Curry Recipe – Pearl Onions & Coconut Milk

Introduction

Oh, Kerala Chicken Curry. Just the name conjures up memories of warm spices, creamy coconut milk, and the vibrant flavors of South India! This isn’t just a curry; it’s a hug in a bowl. I first made this when I was trying to recreate a dish I’d had on a trip to Kochi, and honestly, it took a few tries to get it just right. But now? It’s a family favorite, and I’m so excited to share my version with you. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Kerala Chicken Curry is special. It’s a beautiful balance of spicy, tangy, and creamy. The pearl onions add a subtle sweetness you won’t find in other curries, and the coconut milk makes everything wonderfully rich. Plus, it’s surprisingly achievable for a home cook – don’t let the ingredient list intimidate you! It’s a dish that truly impresses, but isn’t fussy to make.

Ingredients

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

• 1 lb (450g) chicken thighs, bone-in or boneless (your preference!)
• 1 teaspoon black pepper powder
• 1 teaspoon turmeric powder
• 1 teaspoon white vinegar
• 1 teaspoon salt
• 10 pearl onions
• 5 garlic cloves
• 2 inch piece of ginger
• 1 teaspoon fennel seeds
• 2 tablespoons coconut oil
• 2 red onions
• 10 curry leaves
• 3-4 green chillies (adjust to your spice preference!)
• 1 medium potato, peeled and cubed
• 2 tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (or more, to taste)
• 1 can (400ml) coconut milk

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Kerala Pearl Onion Curry Variations: Traditionally, this curry really shines with tiny, sweet Kerala pearl onions (shallots). If you can find them, fantastic! But regular pearl onions work beautifully too.
• Coconut Oil Quality: Don’t skimp on the coconut oil. A good quality, virgin coconut oil will give you that authentic South Indian aroma and flavor.
• Spice Blend Origins: The spice blend is the heart of this curry. Freshly ground spices are always best, but good quality pre-ground spices will work in a pinch.
• Regional Differences in Chili Heat: Kerala cuisine can range from mild to fiery! Adjust the number of green chilies and red chili powder to suit your taste. Some regions prefer a smoky chili powder, while others like a brighter, fruitier one.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken thighs with black pepper powder, turmeric powder, white vinegar, and salt. Give it a good mix and let it sit for at least 30 minutes. This tenderizes the chicken and infuses it with flavor.
2. While the chicken marinates, let’s make the spice paste. Crush the pearl onions, garlic cloves, ginger, and fennel seeds into a coarse paste. A small food processor works wonders here, or you can use a mortar and pestle for a more traditional approach.
3. Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the red onions, curry leaves, and green chilies. Sauté until the onions are beautifully browned and fragrant – this is where the flavor starts to build!
4. Now, add the turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala. Cook for about 2 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them!
5. Stir in the crushed onion-garlic-ginger paste. Cook for another 5-7 minutes, until the raw smell of the garlic disappears.
6. Add the chopped tomatoes and cook until they soften and break down, about 5-8 minutes.
7. Time to bring it all together! Add the marinated chicken, cubed potatoes, and enough water to just cover the chicken and potatoes. Add a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is tender and the potatoes are cooked through.
8. Uncover the pot and simmer for another 5-10 minutes, allowing the sauce to thicken slightly.
9. Pour in the coconut milk and cook for 2-3 minutes, stirring gently. Don’t let it boil vigorously, or the coconut milk might separate.
10. Finally, for that final flourish of flavor: heat a teaspoon of coconut oil in a small pan. Add a few pearl onions and curry leaves and fry until golden brown and crispy. Pour this tempering over the curry and cover immediately. The aroma is incredible!

Expert Tips

• Don’t rush the sautéing of the onions and spices. This is where you build the foundation of flavor.
• If the sauce is too thick, add a little more water. If it’s too thin, simmer uncovered for a bit longer.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for jackfruit or mushrooms for a delicious vegan version.
• Gluten-Free Notes: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustments: Love heat? Add more green chilies or a pinch of cayenne pepper. Prefer milder flavors? Reduce the amount of red chili powder.
• Onam/Kerala Festival Adaptation: During Onam, this curry is often served as part of a grand sadhya (feast). You can add a touch of jaggery (palm sugar) to the curry for a slightly sweet and complex flavor.

Serving Suggestions

Kerala Chicken Curry is best served hot with fluffy rice (Basmati or Kerala Matta rice are excellent choices) or warm flatbreads like parotta or appam. A side of simple yogurt raita can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! Reheat gently on the stovetop or in the microwave.

FAQs

• What type of rice pairs best with Kerala Chicken Curry? Kerala Matta rice (red rice) is the traditional choice, but Basmati rice also works beautifully.
• Can I use store-bought curry paste instead of making it from scratch? While you can, the flavor won’t be quite the same. Making the paste from scratch allows you to control the freshness and quality of the spices.
• How can I adjust the heat level of this curry? Adjust the number of green chilies and the amount of red chili powder. Start with less and add more to taste.
• What is the significance of pearl onions in Kerala cuisine? Pearl onions (shallots) are a staple in Kerala cooking, adding a unique sweetness and depth of flavor to many dishes.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance. The flavors will meld together beautifully. Just reheat gently before serving.