Easy Kerala Chicken Curry Recipe

Easy Kerala Chicken Curry Recipe
Short Excerpt

A delicious and aromatic Kerala-style chicken curry made with authentic Indian spices, fresh ingredients, and a rich, flavorful masala. Perfect with rice, chapati, appam, or parotta.

Ingredients

For the Chicken

500 g chicken, cleaned and cut into medium pieces
½ teaspoon turmeric powder
1 teaspoon chilli powder
½ teaspoon salt
1 tablespoon lemon juice

For the Masala

2 tablespoons coconut oil or cooking oil
1 large onion, thinly sliced
1 tablespoon ginger, finely chopped
5–6 garlic cloves, finely chopped
2 green chillies, slit
2 medium tomatoes, chopped
1 teaspoon mustard seeds
1 sprig curry leaves
1 teaspoon turmeric powder
2 teaspoons chilli powder
2 tablespoons coriander powder
1 teaspoon garam masala
½ teaspoon black pepper powder
Salt as needed
1 cup water

Optional

½ cup thick coconut milk
Fresh coriander leaves for garnishing
Preparation

1. Marinate the Chicken

Add chicken pieces to a bowl. Mix with turmeric powder, chilli powder, salt, and lemon juice. Coat the chicken well and keep it aside for 20–30 minutes.

2. Prepare the Masala

Heat coconut oil in a deep pan. Add mustard seeds and allow them to splutter.

Add curry leaves, sliced onions, ginger, garlic, and green chillies. Sauté until the onions become soft and golden brown.

Add chopped tomatoes and cook until they become soft and the oil begins to separate.

3. Add the Spices

Reduce the heat and add turmeric powder, chilli powder, coriander powder, garam masala, and black pepper powder.

Mix well and cook the spices for 1–2 minutes. Avoid burning the masala.

4. Cook the Chicken

Add the marinated chicken pieces and mix thoroughly with the masala.

Cook for about 5–7 minutes, stirring occasionally so the chicken gets well coated with the spices.

Add approximately 1 cup of water, cover the pan, and cook on medium-low heat until the chicken becomes tender and fully cooked.

5. Finish the Curry

If you prefer a richer Kerala-style curry, add thick coconut milk towards the end. Mix gently and simmer for another 2–3 minutes.

Taste and adjust the salt and spice level.

Turn off the heat and garnish with fresh curry leaves or coriander leaves.

Cooking Tips
Use fresh chicken for the best taste and texture.
Marinating the chicken for at least 20 minutes helps the spices absorb better.
Coconut oil gives the curry a traditional Kerala aroma.
Cook the onions slowly until golden brown for a deeper, richer masala.
Always cook powdered spices on low heat to prevent them from burning.
For a spicier curry, increase the green chillies or chilli powder.
For a milder and creamier curry, add more coconut milk.
Let the curry rest for 5–10 minutes before serving so the flavors develop.
The curry tastes even better when served hot with Kerala parotta, appam, puttu, chapati, or steamed rice.
Serving Suggestions

Serve hot with:

Kerala parotta
Appam
Puttu
Idiyappam
Chapati
Steamed rice
Ghee rice

Farmer’s Kitchen Tip: For an authentic and flavorful curry, use good-quality freshly ground spices and cook the masala patiently until the oil separates.