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5 from 2 votes
Rich n Juicy Kerala Style Chicken Curry cooked in an Aromatic Creamy Gravy!
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Kerala Style Chicken Curry with Coconut Milk
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Rich n Juicy Chickencooked in an Aromatic Creamy Gravy! This Kerala Style Chicken Curry with CoconutMilk is a Foolproof Keeper and every Malayalee’s favorite …!!

Course: Side Dish
Cuisine: Indian, Kerala
Keyword: chicken curry with coconut milk, kerala chicken curry
Servings: 4
Author: Akhila
Ingredients
For the marinade
  • 2 lb chicken (bone – in preferred)
  • ½ tsp garam masala
  • ¼ tsp turmeric powder
  • ½ tsp pepper powder
  • Salt (as required)
For the gravy
  • 2 large onion (thinly sliced)
  • 2-3 green chilies (slit)
  • 1 tbsp ginger garlic paste
  • 2 tomatoes (medium sized, cubed)
  • 1 tbsp chili powder
  • 2 tbsp coriander powder
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • ¾ cup thin coconut milk
  • ½ cup thick coconut milk
  • ½ tsp pepper powder
  • 2 sprigs of curry leaves
  • ½ cup water
  • Salt (as required)
  • Oil (as required)
Instructions

  1. To marinate chicken: Marinate the chicken with garam masala, pepper powder, turmeric powder and salt, set aside for 15 - 30 mins.

  2. To prepare masala: Heat oil in a pan on medium heat and add sliced onions, one sprig of curry leaves, green chilies and pinch of salt. Sauté until onions are caramelized slightly. Add ginger garlic paste and sauté until the raw smell disappears.

  3. Follow by adding tomatoes and sauté until they turn mushy. Reduce the heat to low and add the spice powders; chili, turmeric, coriander and garam masala. Sauté for another 2 minutes.

  4. Add the marinated chicken and mix well with the masala. Place the lid and cook on a medium flame for 3 mins.
  5. Open the lid and add ½ cup water, allow the curry to boil. Check for the seasoning.

  6. Adding coconut milk: Once the curry starts boiling, add thin coconut milk. Allow the chicken to cook in it for 10-15 minutes. Stir in between while cooking.

  7. Add pepper powder and mix well. Once the chicken is cooked and the gravy is slightly reduced, bring the flame to a low and add thick coconut milk. Allow the curry to heat up a bit, but ensure not to boil the curry once thick coconut milk has been added. Check for the seasoning.

  8. Garnish: Top with curry leaves and mix well. Place the lid, turn off the flame and allow it to sit for 15 mins.

  9. Serve: Serve hot. The curry goes well with Appam (hoppers), Idiyappam (string hoppers), Puttu, Steamed Rice or Roti / Naan.

Notes

1. You can adjust the heat of the curry according to your spice levels, by varying the quantity of chilli powder and green chilies used.
2. Usage of coconut oil is recommended for all authentic Kerala recipes.