Kerala chicken recipe – A simple & delicious dish made by simmering chicken in fresh ground kerala spice powder & coconut milk. Kerala cuisine is well known for its unique flavors, delicious taste & simplicity. This kerala nadan curry is no exception to it.
This simple chicken curry has an amazing burst of flavors from the fresh ground roasted spices & the tempering touch that’s given with the fresh curry leaves.
Years ago I happened to try this and just got hooked to it forever. Made it time & again and have always been complimented by my folks.
This kerala chicken goes well with plain rice, ghee rice, kerala neychoru, pathiri, appam or any breads like roti, parotta, paratha & chapathi.
More Kerala recipes,
Ney choru
Kerala biryani
Egg roast biryani
for more chicken curry recipes, check
chicken kurma
andhra chicken
chicken curry without coconut
chettinad chicken
chicken butter masala
chicken tikka masala
Preparation for Kerala chicken
1. Marinate chicken with garam masala, salt, turmeric , red chili powder and pepper. Set aside for about 30 to 45 minutes.
2. Dry roast the dry spices and cool them. Make a fine powder and add little water and make a paste.Set aside.
How to make
3. Add coconut oil to a hot pan and fry onions till lightly golden.Then add ginger garlic paste and fry till the raw smell goes off.
4. Add the marinated chicken and fry for 3 to 4 minutes on a high flame. Pour the ground garam masala paste, Mix well.
5. Cook covered on a medium to low flame till the chicken is cooked completely. Pour thin coconut milk.
6. Simmer for 5 minutes. Check salt and adjust as needed. Heat a small pan with coconut oil for tempering. Add onions and fry till they turn pink. Add curry leaves and broken chili. when they turn crisp. Switch off the stove.
7. Pour this tempering over the curry.
Related Recipes
Kerala chicken recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Marination
- ¼ to ½ tsp red chili powder (less spicy variety like kashmiri or byadgi)
- ¼ tsp salt as needed
- ¼ tsp turmeric
- ½ tsp garam masala powder
- 1/8 tsp pepper powder
- ½ kg chicken (500 grams)
Spices to roast (or use any garam masala)
- 1 ½ tbsp coriander seeds
- 1 inch cinnamon piece
- 4 cloves
- 2 pods cardamom
- ¼ tsp pepper corn
- ¾ tsp fennel seeds
- ¼ tsp cumin (optional)
- 2 to 4 red chilies or ¼ tsp red chili powder (less heat variety like kashmiri or byadgi)
For gravy
- 1½ tbsp Coconut oil
- ¾ cup onions chopped finely (1 large)
- 1 tbsp ginger garlic paste
- ¾ cup coconut milk (thin milk)
- ½ cup tomatoes (pureed or chopped) (optional)
tempering (optional)
- 1 ½ tsp coconut oil
- 1 red chili (break and remove the seeds)
- 3 to 4 pearl onions sliced thinly (Or shallots)
- 1 sprig curry leaves
Instructions
Preparation
- Marinate chicken with chilli powder, salt, turmeric, pepper and garam masala. Keep aside until you prepare the rest.
Make kerala masala (skip if using ready made masala)
- On a low flame dry roast coriander seeds, cloves, cinnamon, cardamom, pepper and red chilies until they begin to smell aromatic.
- Remove them to a plate and roast fennel seeds along with cumin until both turn aromatic.
- Blend all of these to a fine paste with little water. You can also make a fine powder and use.
How to make
- Heat coconut oil in a pan, add onions and fry till they turn golden.
- Add ginger garlic paste and fry till the raw smell goes off.
- Add chicken and fry on a slightly high flame till it turns white in color, for about 3 to 4 mins.
- Then add the ground spices or kerala masala & mix well.
- Cover and cook on a low flame till the chicken is tender.
- Keep stirring in between for even cooking.
- Optional – If using tomatoes, then add at this stage and cook further until the tomatoes loose the raw flavor.
- If needed add ¼ cup water. I did not use additional water, the moisture in the chicken and was enough to cook.
- Pour the coconut milk. Mix well. If using tinned coconut milk, shake it well and then use.
- When the coconut milk begins to bubble cover and simmer for 5 mins. Check salt and adjust as needed.
- Heat a small pan with coconut oil and fry onions till they turn pink. Then add curry leaves and red chili. When the leaves turn crisp.
- Pour this over the curry.
- Serve it with rice, roti or paratha.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi Swasthi, your cooking recipes are really awesome, cooking special foods are my hobbies and i always follow your methods for various menus, keep adding more
Hi Sudheer,
Glad to know! Thank you
Swasthi thank you very much for yet another excellent recipe. I have been following many of your recipes and they have come out great. Love your detailed instructions, great pictures and good tips in the end. Thank you very much !
Glad to know Sapna
Thank you so much for the comment.
🙂
This was excellent, thanks a lot.
Glad to know Simran
It’s so simple and tasty. Your recipes are really good. Thank you so much for making us better cooks. 😊
Swasthi, this recipe is outstanding and so simple. I already tried it twice in two weeks and my folks were super happy.. it is super yummy😋.. Thank you🙏
Madam Iam following only ur recipes.So tasty recipe ma’am 🙏❤️
Thanks Prema
Glad to know!
🙂
Ma’am, I want to know the taste of this recipe. Ma’am I did not try the recipe but I wrote this in my project and In project I have to also the taste of the recipe. So please ma’am 🙏 tell me the taste of this recipe.
I hope you will help. Looking toward yours positive reply
Tried this recipe today. Absolutely yummm!!! A foolproof recipe..yet again. Thanks a ton Swasthi was making cooking easier for folks like me 🙂
Hi Ananya
I think I am too late in replying. So glad to know it turned out good.
I am planning to make Kerala chicken tomorrow. Please let me know if this recipe can be doubled for 1kg chicken. Thanks in advance!
Am a big fan of your recipes…they have made cooking super easy for a novice like me 🙂 Am planning to make this Kerala chicken recipe tomorrow with 1kg chicken. Please tell me know if I can directly double the recipe.
Also, I had made your Malabar chicken biryani. It was just yummm! But when I made it the second time with 1kg chicken and 4 cups of rice, the biryani did not taste as the first time. I had directly doubled all the ingredients…could that b the reason for it turning our very spicy. I had done 2 layers of the curry. Please advice
Hi Ananya
Thank you so much! I know I am too late. While doubling a non-veg recipe, I usually prefer to reduce a bit of ginger garlic, green chili, red chilli and cloves. These are the ingredients to a larger extent alter the flavor of the final dish. Before beginning to cook, just eyeball the spices and reduce them if needed. For example: I always find the quantity of cloves to be a lot when we double the recipes. Hope this helps.
In a cooking class held by two renowned chefs, I learned that whole spices should never be increased when doublin any recipe. But when halving the recipe, you should half them.
Also increase rest of the spices by only 75%.
This information has been very useful for me when increasing quantities without much guidance.
Such a delicious recipe! I had 2 boxes of coconut milk lying in my fridge and decided to try your recipe. Everyone enjoyed it at home! Thank you Swasthi!
Welcome Ginny
Glad you all liked it.
Thank you!
Hi Swati,
I follow almost all your recipes, all are simple and easy,and ofcourse with a great outcome….I m a keralite living in Hyderabad…my grandmother’s used to put only julienned ginger and garlic, never ever ginger garlic paste both in all varieties of meat and fish… believe me it gives a very special taste..pls try it once with Kerala non veg dishes…????thank you very much for your foolproof recipes dear
Hi Teena
Glad to know you! Thanks for sharing your tip. Helps other readers. The only reason I used the paste is these days most people are fussy to eat bits of spices in their food.
🙂
Hi Swasthi, How do I make home made garam masala?
Hi Juls,
You can check this garam masala recipe
Thanks
Swaasthi Mam Then how can I make coconut milk at home?
Hi,
Blend chopped or grated coconut with some water in a grinder. Filter and use it
Hi. If I use ready garam masala instead of roasting the spices..how much ready masala should I take? And should I make a paste of the ready garam masala and then add it ? Thanks
Hi Rupa,
I haven’t tried this recipe with ready made garam masala. So not sure. You may start with 1 teaspoon then add more if you want. Add it directly, don’t need to make a paste.
Ok..Just thought I should ask u coz in the recipe it us written in brackets..or use any ready garam masala… Anyways..is there some spice in kerala garam masala which is generally not put in store bought garam masala? So I can adjust accordingly. Thanks.
Rupa,
In the recipe, by writing ready garam masala I meant homemade masala. Usually store bought ones are too pungent, hot and spicy so I was doubtful. The flavors of Pepper & fennel seeds are more prominent in kerala masala which is usually missing in the store bought one. You may crush them and add here. Hope this helps
Ok thanks for the pepper and fennel suggestion.
Swaasthi Mam Can I skip coconut milk?
Coconut milk is the key ingredient here. If you skip, the taste will be different
Swaasthi Mam Can I make this recipe either with mutton or with fish(rohu or pomfret)?
I haven’t tried but it should work.
Superb recipe! So easy to follow too.
Thank you
Simple and tasty….
Simple and yet so delicious! Absolutely loved it. Thank you for the delicious recipe.
Flavourful and delicious, and the chicken becomes so tender!