Chicken Curry-Kerala Style Recipe

Name: Chicken Curry-Kerala Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg fresh whole chicken, cut into medium pieces; to taste salt; 2 teaspoons turmeric; 1 teaspoon red chili powder; 1/4 teaspoon black pepper; 1 onion, chopped; 6 garlic flakes; 2 inches piece gingerroot, chopped; 4 green chilies, slit; 2 sprigs curry leaves; 3 tablespoons coriander seeds; 5 round red chilies; 1 cup scraped coconut; 2 tablespoons scraped coconut; 1 teaspoon mustard seeds; 1 onion, sliced; 2 sprigs curry leaves

Servings: persons

1 kg fresh whole chicken, cut into medium pieces
to taste salt
2 teaspoons turmeric
1 teaspoon red chili powder
1/4 teaspoon black pepper
1 onion, chopped
6 garlic flakes
2 inches piece gingerroot, chopped
4 green chilies, slit
2 sprigs curry leaves
3 tablespoons coriander seeds
5 round red chilies
1 cup scraped coconut
2 tablespoons scraped coconut
1 teaspoon mustard seeds
1 onion, sliced
2 sprigs curry leaves

1
Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
2
Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
3
Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
4
Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
5
Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
6
Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
7
Keep cooking on low(covered) after this, while stirring ocassionally.
8
When the chicken is done add the coconut paste and cook for some more time.
9
Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
10
Serve after some time with Kerala Parottas.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 kg fresh whole chicken, cut into medium pieces, to taste salt, 2 teaspoons turmeric, 1 teaspoon red chili powder, and more.

Yes, Chicken Curry-Kerala Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Curry-Kerala Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions