Kerala Chicken Curry Recipe

Kerala Chicken Curry Recipe is a finger lickimg good chicken curry recipe from the Southern region of Kerala. This curry uses a freshly ground masala, where the spices are dry roasted first and then ground. The aromas that the curry leaves lend to the dish is absolutely fantastic.

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Archana's Kitchen
Kerala Chicken Curry Recipe
273 ratings.

Kerala Chicken Curry has a delectable taste and aroma from the spices and curry leaves. The addition of coconut oil and the curry leaves along with the kerala spices brings out the flavors of this dish.

Serve Kerala Chicken Curry along with Kerala Style Appam Recipe (Without Yeast) and a side of Seer Fish Fry Recipe for a lip smacking Sunday lunch. 

If you like this recipe, you can also try other Chicken recipes such as

  1. Goan Chicken Stew Recipe
  2. Chicken Biryani Recipe
  3. Butter Chicken Masala Recipe

Cuisine: Kerala Recipes
Course: Lunch
Diet: Non Vegeterian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

60 M

Total in

70 M


4 Servings


  • 400 grams Chicken , cut into medium sized pieces
  • 1/2 cup Curd (Dahi / Yogurt)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Sunflower Oil
  • 1 teaspoon Mustard seeds
  • 10 Curry leaves
  • 1 Onion , roughly chopped
  • 1 inch Ginger , grated
  • 6 to 7 cloves Garlic , finely chopped
  • Salt , as per taste
  • 40 grams Instant Oats (Oatmeal) , Masala one
  • To be dry roasted and ground
  • 1 tablespoon Whole Black Peppercorns
  • 1 teaspoon Coriander (Dhania) Seeds
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 teaspoon Fennel seeds (Saunf)
  • 2 Dry Red Chillies

How to make Kerala Chicken Curry Recipe

  1. To prepare the Kerala Chicken Curry, in a mixing bowl, marinate the chicken with curd, turmeric powder and salt for about 2 hours.

  2. To make the masala for the Kerala Chicken curry 

  3. Heat a skillet on medium low flame and dry roast the peppercorns, coriander seeds, cinnamon stick, fennel seeds and dried red chilies. This will take about 4-5 minutes. 

  4. Once the aroma of the spices begins to waft in the air, turn off the flame and allow it to cool down. 

  5. Transfer to a mixer jar and grind to a corse powder. 

  6. Heat oil in kadai/wok, add mustard seeds. When it splutters, add onion and curry leaves. Sauté.

  7. When onions are lightly brown, add ginger, garlic, and sauté for a minute.

  8. Add chicken, half of the freshly ground masala, and salt. Mix them, add 1/2 cup of water, cover with a lid, simmer and cook till the chicken is almost done, for about 15 to 20 minutes at least.

  9. Keep sautéing occasionally. 

  10. Once the chicken is cooked, add the oats and add 1-1/2 cups of more water and cook the chicken until the curry thickens a little (about 5 minutes).

  11. Lastly, add the reserved half of the ground masala and give it a nice stir.

  12. Keep it covered for 5 to 10 minutes before serving, to help the flavours combine well.

  13. Serve Kerala Chicken Curry along with Kerala Style Appam Recipe (Without Yeast) and a side of Seer Fish Fry Recipe for a lip smacking Sunday lunch.

Last Modified On Thursday, 14 February 2019 11:35
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