Kerala Chicken Curry Recipe - Authentic South Indian Coconut Style Curry with Curry Leaves and Spices

This Kerala Chicken Curry recipe is a traditional everyday curry from Kerala households, where simple ingredients are layered with curry leaves, black pepper and whole spices to build deep flavour. In this Kerala Chicken Curry recipe, chicken is simmered in a spiced onion and tomato base with ginger, garlic and a gentle heat from green chilli, creating a rich, aromatic curry that is both comforting and full of character, often finished with coconut oil for an authentic South Indian touch.

Keralan chicken curry

Spice level: medium to high

Serves: 3-4

Cooking time: 30-40 minutes

Ingredients

500-550 g chicken, boneless chicken breast, cut into cubes

8-10 fresh or frozen curry leaves

2–3 tablespoons oil (traditionally coconut oil)

2 onions, finely sliced

3-4 tomatoes, roughly chopped (or 400 g tin chopped tomatoes)

1 green chilli, chopped (optional)

1 teaspoon ginger paste

1 teaspoon garlic paste

Juice of 1 lemon or 2 tablespoons white vinegar

1 cup warm water

Salt, to taste

Fresh coriander leaves, to garnish

Whole spices and seeds

2–3 cardamoms, cracked (or ½ teaspoon powder)

2–3 cloves (optional)

1-inch cinnamon stick (or ½ teaspoon powder)

½ teaspoon mustard seeds

¼ teaspoon fenugreek seeds

Powdered spices

1 teaspoon red chilli powder (preferably Kashmiri for colour; reduce for milder curry)

¼ teaspoon turmeric powder

1½ tablespoons coriander powder

1 teaspoon cumin powder

½ teaspoon black pepper powder

1 teaspoon garam masala

1 teaspoon fennel powder

Home-made Keralan Chicken Curry

Method

• Heat oil in a deep non-stick pan. Once hot, add mustard seeds, then fenugreek seeds, followed by curry leaves and the whole spices. Let them crackle and release their aroma.

• Add the onions and cook on medium heat until they turn a deep golden brown, about 12–15 minutes.

• Add ginger and garlic pastes and sauté for about 1 minute until the raw smell disappears.

• Stir in the green chilli, if using.

• Lower the heat and add all the powdered spices except garam masala. Add a few tablespoons of water to prevent the spices from burning and stir well.

• Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala, about 7–8 minutes.

• Add the chicken and salt. Stir well so the chicken is fully coated in the spice base.

• Add lemon juice and warm water. Cover and cook for 10-12 minutes, or longer if using bone-in chicken such as drumsticks, until the chicken is tender and the oil rises to the top.

• Stir in garam masala, finish with fresh coriander, and serve hot.

Note: Drumsticks will require a longer cooking time after adding water, as they need extra time to become tender.

Now here is something else for you!

Suki’s cookbook on chicken recipes from India plus vegetarian sides!

This recipe is not from my cookbook No Worries, Just Chicken Curries. However, another version of this homemade chicken curry appears on page 189 of the book, which features 100 recipes, including 73 regional chicken dishes from across India.

The book is available to order on Amazon for £14.25.

From Suki’s cookbook, this Keralan chicken curry is on page 189