Chicken Curry Kerala Style

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If you’ve never had Kerala chicken curry, you are missing out my friend. It's a staple in Kerala cuisine and often served as a main for a meal. Tender chicken is simmered in a rich masala layered with warm spices and fragrant curry leaves. Every bite is deeply savory, bold, and packed with flavor. And the best part? It’s quick, easy, and done in about 30 minutes.

Best served with rice or my personal favorite, Kerala porotta. Or you can just eat it straight from the pot!

What is Kerala Chicken Curry?

This dish is one that is near and dear to many people from Kerala. It starts with a base of onions, ginger, garlic, curry leaves, and tomatoes. Then, a blend of flavor packed spices is cooked into it to create the masala. The chicken simmers in that masala until everything comes together into a beautifully flavorful gravy, aka chaar. Comforting is the first word that comes to mind. Every bite is packed with authentic Kerala flavors.

Does This Chicken Curry Use Coconut Milk?

Nope, not this recipe.

I find that coconut milk softens some of the bold flavors and creates a completely different flavor profile. I’m not going to lie though, it still makes an amazing dish. For this specific recipe, we won’t be using coconut milk, but maybe down the line I’ll create a version that does.

Keys to Success

1. Take your time: When sauteing your vegetables, cooking down the tomatoes, and adding in the spices, take your time. Let the flavors develop and the natural oils release. Using high heat can rush the process and increase the chances of burning your ingredients.
2. Don't add too much water: Chicken thighs have a ton of moisture inside them. Start with ½ cup of water and check the pot after about 5 minutes of simmering. The chicken will release a lot of moisture on its own, so you don’t want to add too much water to start.
3. Simmering: Chicken doesn’t need a ton of time to cook once it’s simmering. About 20 minutes should do it. Cooking it too long can start to dry it out, so keep an eye on it and check for doneness as you go.

Recipe

Yields: 4 to 6 servings