Easy Chicken Curry (Kerala Style)

Easy Chicken Curry

This is a quick and easy way to make chicken curry.  This was how my acchan used to make chicken curry in his bachelorhood days and so every now and then while we were growing up, we used to request him to cook his ‘special chicken curry’.  Basically, you need to just assemble all the ingredients and then put everything into one pot and let the meat slow cook yielding a delicious and spicy gravy.!

I recently did a video for this too


And scroll down below if you need the recipe:

1.5 to 2.0 pounds (or about 3/4 kg ) of chicken pieces cut
into about 1 inch cube pieces, preferably with bone or
if you are using boneless, use thigh pieces
2 tsp red chilli (cayenne pepper) powder (use 1tsp if you want it mild)
1 tsp turmeric powder
2 tsp salt (or per taste)
2 medium size red onions, thinly sliced
About 1 and 1/2 tbsp fresh ginger, finely chopped
About 1 and 1/2 tbsp fresh garlic, finely chopped
2 small green chillies, slit length-wise
1/2 cup thinly sliced coconut pieces
1 sprig of fresh curry leaves
1 medium size tomato, roughly chopped
1 Large potato chopped into 1 inch cubes
Masala (spices)
3 tbsp coriander powder
6-8 whole black pepper corns
3-4 whole cloves
1 small stick of cinnamon, about 3/4 inch long
1/2 tsp garam masala
1/2 tsp fennel powder(optional)
1 tbsp coconut oil
For garnish (tadka)
1 tsp coconut oil
1 tbsp finely chopped shallot or pearl onion


Wash the chicken pieces thoroughly and wipe dry with a paper towel.  Take a medium size cooking pot that has a tight-fitting lid and add the chicken pieces in it and then add the salt, red chilli powder and the turmeric powder and mix with your hands to coat the chicken well.  Next add the finely sliced onions, the garlic, ginger, green chillies, curry leaves and the coconut pieces.



Next roast the coriander powder in a small frying pan on low to medium heat for about 2-3 minutes till you get the nice aroma.  Add the coriander powder to the pot and also add all the other ingredients listed under Masala above.


Now mix everything thoroughly using your hands – crunching the red onions with the coconut oil as you mix.  Place the pot on the stove on medium heat covering with a lid. (Note that no water needs to be added). Open the lid after 5 minutes and stir with a spoon to make sure the chicken pieces are not getting stuck to the pot and again close the lid.  continue to cook on low to medium heat for another 5 minutes and then add the chopped tomatoes and again cover and cook for about 5 minutes.  Next add the potatoes and again cook covered for about 10 minutes stirring every 5 minutes or so.  Once the potatoes are cooked, stop the heat and pour the tadka over the chicken.

For tadka:

Heat the coconut oil and add the chopped shallot and cook on medium heat for about 1-2 minutes till they turn golden brown. Pour this tadka over the  chicken and chicken curry is ready!

Enjoy the chicken curry with some steaming rice.!

Chicken Curry (Kerala Style)

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0 thoughts on “Easy Chicken Curry (Kerala Style)

  1. Hi Indu, Its really nice to read the story behind each of your dish. I’m new to cooking – and have various questions regarding cooking. In the above recipe you mention about dry roasting coriander powder before adding. Can I know why is it done so…can I ignore it and add it straightaway?

    1. Hi Simmy! I like to roast the coriander powder lightly so that the raw flavor of it goes away. Also when you roast it (as with any other spice), the flavor comes out even more. But you have to be careful not to over do and burn it. You can definitely use coriander powder without roasting too. In this recipe since I am not frying the onions and the masala powders, I make it a point to roast them lightly. But you can skip this step too – won’t make a very big difference 🙂 thanks for your question. And welcome to the cooking world! 🙂

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