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    You are in: Home / Recipes / Chicken Curry-Kerala Style Recipe
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    Chicken Curry-Kerala Style

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Udita's Note:

    Kerala is one of the south Indian states of India. Coconut is a main ingredient in almost all the recipes belonging to this region. Sometimes it is used scraped, sometimes as a paste, sometimes the milk of coconut is extracted and added to the dish and some other times it is dry roasted and then ground into a paste before adding it to any dish. Each way of adding coconut gives a distinctive flavour to the dish. Here in this curry the coconut is roasted and then made to a paste before finally adding it to the gravy.

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    Units: US | Metric


    1. 1
      Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
    2. 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. 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. 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. 5
      Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
    6. 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. 7
      Keep cooking on low(covered) after this, while stirring ocassionally.
    8. 8
      When the chicken is done add the coconut paste and cook for some more time.
    9. 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. 10
      Serve after some time with Kerala Parottas.

    Ratings & Reviews:

    • on October 19, 2011


      very authentic and easy to make.Tastes good keep up the good work!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Curry-Kerala Style

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 526.9
    Calories from Fat 345
    Total Fat 38.3 g
    Saturated Fat 17.3 g
    Cholesterol 121.6 mg
    Sodium 135.1 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 5.8 g
    Sugars 6.4 g
    Protein 31.9 g

    The following items or measurements are not included:

    garlic flakes


    curry leaves

    curry leaves

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