Keralan Chicken Curry
Fragrant Keralan Chicken curry recipe with curry leaves and coconut milk
Servings Prep Time
4people 15mins
Cook Time
Servings Prep Time
4people 15mins
Cook Time
  • 1tbsp vegetable oil
  • 1-2 bayleaves
  • 1tbsp cumin seeds
  • 1tsp turmeric powder
  • 1 green chillislit lengthwise
  • 5-6 curry leavesFresh or dried will do
  • 1/2inch Gingerfinely chopped
  • 2-3pods garlicfinely chopped
  • 1-2tsp red chilli powder
  • 2medium onionscut into juliennes
  • 1can coconut milk
  • 1tbsp Eastern chicken masala powderIf you dont have chicken masala powder, just add garam masala powder
  • 250gms boneless chicken
  • 1-2medium potatoescut into medium sized cubes
  • Salt to taste
Recipe Notes
  1. Heat vegetable oil in pan over medium heat. Add in the bayleaves when oil is hot, saute for 1 min, add in the cumin seeds and roast till they crackle a little.
  2. Tip in the curry leaves and roast till oil coats the leaves and you can smell the aroma of the curry leaves.
  3. To this add the green chilli, ginger and garlic and saute till they go a little soft.
  4. Add the turmeric powder and the onions. Add a pinch of salt this helps cook the onions down easily. Saute the onions till slightly brownish.
  5. Add in the cut potatoes and mix well.
  6. Now add in the chicken and the spices – red chilli powder, chicken masala/garam masala and salt.
  7. Mix thoroughly and let the chicken cook for 5 mins with a lid on the pan.
  8. Take the lid off, give a good mix and then add in the coconut milk. Mix well so all the spices and the coconut milk cover the chicken and the potatoes.
  9. Put the lid back on and cook on a medium heat until the chicken is cooked, roughly 15-20 mins.
  10. Serve hot with rotis/parothas or rice.