Kerala Chicken Curry Recipe

For Marinade:

• ½ kg chicken (bone-in preferred, or thighs/drumsticks)
• ¼ tsp red chili powder (Kashmiri or Byadgi for mild heat)
• ⅓ tsp salt
• ¼ tsp turmeric
• ½ tsp garam masala
• ¼–½ tsp crushed black pepper
• 1 tbsp lemon juice (optional, adds freshness)

For Kerala Masala (spice blend):

• 1½ tbsp coriander seeds
• 1 inch cinnamon
• 4 cloves
• 2 green cardamoms
• ¼ tsp black peppercorns
• 1 tsp fennel seeds
• ¼ tsp cumin seeds (optional)
• 2–4 dried red chilies

For Curry:

• 2 tbsp coconut oil
• ¾ cup onions (finely sliced)
• 1 tbsp ginger-garlic paste
• ½ cup tomatoes (optional, traditional version skips them)
• ¾ cup thin coconut milk

For Tempering (optional, but adds aroma):

• 1 tbsp coconut oil
• 3–4 pearl onions or shallots (sliced)
• 1 dried red chili (broken)
• 1 sprig curry leaves

Method

1. Marinate chicken with chili powder, salt, turmeric, pepper, garam masala, and lemon juice. Set aside.
2. Prepare Kerala Masala: Dry roast spices until aromatic, grind to fine powder, then blend with 3 tbsp water into a paste.
3. Cook base: Heat coconut oil, sauté onions until golden, add ginger-garlic paste, then tomatoes (if using).
4. Add chicken: Stir in marinated chicken, sauté for 3–4 minutes. Add Kerala Masala paste.
5. Simmer: Cover and cook on low until chicken is tender. Add a splash of hot water if too dry.
6. Finish with coconut milk: Pour thin coconut milk, simmer uncovered for 5 minutes until slightly thick.
7. Tempering: Fry onions, curry leaves, and red chili in coconut oil. Pour over curry.
8. Serve hot with ghee rice, appam, parotta, or chapati.

Source: - indianhealthyrecipes.com