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 (1 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
Ginny says
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!
swasthi says
Welcome Ginny
Glad you all liked it.
Thank you!
Teena Joseph says
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
swasthi says
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.
🙂
Juls says
Hi Swasthi, How do I make home made garam masala?
swasthi says
Hi Juls,
You can check this garam masala recipe
Surendra Rao says
Thanks
Bhaiya says
Swaasthi Mam Then how can I make coconut milk at home?
swasthi says
Hi,
Blend chopped or grated coconut with some water in a grinder. Filter and use it
Rupa says
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
swasthi says
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.
Rupa says
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.
swasthi says
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
Rupa says
Ok thanks for the pepper and fennel suggestion.
Chhotu says
Swaasthi Mam Can I skip coconut milk?
swasthi says
Coconut milk is the key ingredient here. If you skip, the taste will be different
Bhaiya says
Swaasthi Mam Can I make this recipe either with mutton or with fish(rohu or pomfret)?
swasthi says
I haven’t tried but it should work.
Lorraine says
Superb recipe! So easy to follow too.
swasthi says
Thank you
Rhemo says
Simple and tasty….
AS says
Simple and yet so delicious! Absolutely loved it. Thank you for the delicious recipe.
Marianne says
Flavourful and delicious, and the chicken becomes so tender!
Mark says
Another great success thanks. Easy to follow all the ingredients are easy to find in the stores. Thanks real food really tasteful.
swasthi says
Welcome Mark
Glad it turned out good
Thank you
Brijesh Gautam says
Hi Swasthi,
If I don’t have coriander seeds, may I replace them with coriander powder? I’m gonna try this recipe today.
swasthi says
Hi Brijesh
I haven’t tried with powder. But I guess 3/4 tbsp should work
Ravi Pillai says
Mam, your recepie was awsome. I’ve tred chiken mince by following exact guidelines. It’s wonderful. Thanks. God bless.
swasthi says
Hi Ravi, Glad to know! Thank you
Anoop says
This was my first attempt to make chicken curry and I couldn’t believe I was able to make such yummy curry at first attempt itself. Thank you so much for this recipe!!
swasthi says
Hi Anoop
You are welcome! Glad it turned out good. Thank you
Prachi says
Hi Swathi,
Wow ! This curry is regular on Sunday Special Menu. Could not thank you enough for such a wonderful recipe.
swasthi says
Hi Prachi,
Glad the dish turns out good. Thank you so much for the comment! Makes me happy!
🙂
TeeJay says
Swasthi, your recipe for Kerala chicken was A-maz-ing! You are now my go to for any Indian recipes . Keep up the good work!! A big fan of yours.
swasthi says
Hi Teejay,
Thank you so much! Very glad to know!
🙂
Jenny says
I loved the spice combination and bold flavors. I served it with your parathas. Absolutely a new favorite of mine.
swasthi says
Thank you so much Jenny!
Glad you liked it!
Rakhee k says
I have tried most of your recipes and I must say they are all awesome…thank you so much for the detailed description…you’re too good 👌👌
swasthi says
Hi Rakhee,
You are welcome. Glad you liked the recipes. Thanks much!
🙂
Sonali says
It turned out super good! My daughters polished their plates. Thank you for the step by step instructions
swasthi says
Hi Sonali,
You are welcome. Glad your daughters liked it. Thank you!
Rani says
Dear Swasthi
I am going to make Nadan chicken curry with coconut very soon.
I am from afghanistan married to Maliyali who is from Kasaragod. I love Kerala food especially Kasargod food.
Please share some Kasargod recipes.
Thanx in advance .
swasthi says
Hi Rani,
You are welcome. Hope you enjoyed the kerala chicken curry. I will try to share.
Sayali Gaidhani says
Can I make the masala powder and keep for future use? If yes how long can I store it?