Kerala chicken curry

Main Dish
4 servings
15 min
15 min
Very Easy
The fresh coconut flavor tickles your senses making the dish simply exquisite.


Number of serving: 4
2 tablespoons cooking oil

3 cloves garlic, finely chopped

5 cm piece ginger, peeled and chopped

2 small green chillies, chopped

1 onion, finely sliced

15 curry leaves

1 teaspoons fennel powder

2 teaspoons red chilli powder

1 teaspoon turmeric powder

1½ tablespoons coriander powder

1/2 teaspoon crushed pepper

Salt, to taste

600 g chicken thigh fillets into a large dice

270 ml coconut milk


  • Heat oil in a large pan over medium high heat and add garlic and ginger; cook for a minute and add chilli, onion and curry leaves.
  • Continue cooking until onion is a light golden brown colour. Stir in the spices, salt and chicken and mix well. Add 1 cup of water and simmer for 10 - 15 minutes or until chicken is cooked through.
  • Add coconut milk and simmer gently, without boiling, until curry is thick and fragrant. Season with salt and serve immediately with rice or Kerala Parotta / chapati.


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