Keralan chicken curry

Keralan chicken curry
Summary Not available
Total time : 2 hrs 30 mins
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Keralan chicken curry

Summary Not available
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: 30-60 min, Chicken, South India
Person: 4
Calories: 652kcal


  • 5 tsp Turmeric powder
  • 2 tbsp yoghurt lightly whisked Greek-style
  • 6 thighs thighs skin removed
  • 3 tbsp oil
  • 2 chillies slit lengthways bird eye
  • 1 onion thinly sliced
  • 2 tomatoes blended
  • 100 ml coconut milk
  • 5 stem fresh coriander to garnish
  • 1 tsp black pepper
  • 1 tbsp oil
  • 1 inch ginger roughly chopped
  • 8 garlic cloves roughly chopped
  • 1 tbsp coriander seeds
  • 4 chillies
  • 1 tsp fenugreek seeds
  • 5 tsp black peppercorns
  • 1 cassia bark stick
  • 5 cardamom pods seeds only
  • 1 tsp cumin seeds roasted and coarsely ground
  • 5 tsp black salt
  • 1 tsp sea salt
  • 1 stem mint
  • 2 spring onions roughly chopped
  • 300 g basmati rice
  • 3 tbsp oil
  • 1 lime zest and juice


  • For the Keralan curry, put the turmeric, yoghurt and a pinch of salt in a bowl and mix well
  • Add the chicken pieces and leave to marinate for an hour
  • Meanwhile, make the curry paste
  • Place a frying pan over a low heat and add the oil, followed by the ginger and garlic
  • Fry for about a minute, then add the remaining paste ingredients and fry for 5–6 minutes, or until lightly coloured
  • Leave to cool, then transfer to a blender, add 3–5 tablespoons water and blend to a fine paste
  • Set aside
  • To finish the Keralan chicken curry, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil
  • When hot, add the chillies and let them sizzle for about 10 seconds
  • Add the onion and a pinch of salt and fry for 10–12 minutes, or until browned
  • Stir in the blended tomatoes and cook for 3 minutes
  • Add the spice paste and fry for 4–5 minutes, stirring well, until the sauce thickens slightly
  • Increase the heat and add the marinated chicken pieces, stirring well to coat them with spice paste
  • Fry for 4 minutes, or until lightly coloured
  • Add 100ml/3½fl oz water and season with salt and pepper
  • Cover with a lid and simmer for 25 minutes, or until the chicken is cooked through
  • Add the coconut milk, stir well and simmer for a further 4–7 minutes, or until the sauce is slightly thickened
  • For the raita, in a small bowl, add the mint, coriander, yoghurt, ginger, spring onions and 100ml water to a blender
  • Blend to a smooth paste, then transfer to a bowl and sprinkle over the crushed cumin seeds, black salt and sea salt
  • Set aside
  • For the lime and coriander rice, season the cooked rice with salt and pepper
  • Fork lightly to loosen the grains and set aside
  • Place a large heavy-based saucepan over a medium heat and add the oil
  • When hot, add the chopped chilli and fry for a few seconds
  • Add the rice and heat through, stirring well
  • Add the lime zest and fresh coriander
  • Mix well and turn off the heat
  • Stir through the lime juice
  • To serve, garnish the curry with chilli flakes or coriander and serve in bowls with the rice and raita alongside


No extra notes


Calories: 652kcal | Carbohydrates: 86g | Protein: 11g | Fat: 32g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 3519mg | Potassium: 844mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1374IU | Vitamin C: 118mg | Calcium: 153mg | Iron: 5mg


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