This Kerala chicken curry recipe serves 4 and uses browned onions, curry leaves, toasted spices, and coconut milk for a fragrant, richly seasoned sauce. You can make it with bone-in chicken thighs for deeper flavor or boneless thighs for a faster cooking time.
This Kerala chicken curry with coconut milk finishes softly creamy rather than heavy. Add the coconut milk only after the chicken is tender, then warm it gently so the sauce stays smooth and does not split.
Ingredients for a Kerala Chicken Curry Recipe (serves 4)
- 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- 1 teaspoon fine sea salt, divided
- 2 tablespoons coconut oil, divided
- 1 teaspoon brown mustard seeds
- 1 teaspoon fennel seeds
- 1 small cinnamon stick
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
- 15 to 20 fresh curry leaves, divided
- 1 large yellow onion, thinly sliced
- 1 tablespoon grated fresh ginger
- 5 garlic cloves, finely chopped
- 1 serrano or other green chile, finely chopped
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon Kashmiri chili powder or mild paprika
- ½ teaspoon ground black pepper
- 1 cup water or low-sodium chicken stock
- 1 can (13.5 ounces) unsweetened coconut milk, well shaken
- 1 tablespoon fresh lime juice
- Steamed basmati rice or parotta, for serving
Temper and build the Kerala chicken curry masala
- Pat the chicken dry and toss it with ½ teaspoon of the salt. Heat 1 tablespoon of the coconut oil in a wide, heavy pot over medium heat. Add the mustard seeds. When they begin to pop, add the fennel seeds, cinnamon, cardamom, cloves, and half of the curry leaves. Cook for 30 to 45 seconds, until the leaves sizzle and the spices smell toasted. The curry leaves should flavor the oil without turning dark or brittle.
- Add the remaining coconut oil and the sliced onion. Cook for 10 to 14 minutes, stirring often, until the onion is deep golden brown and softened. Proper browning gives the curry its savory base; reduce the heat if the edges scorch before the center softens.
- Stir in the ginger, garlic, and green chile. Cook for 1 to 2 minutes, until aromatic and the raw garlic smell fades.
- Add the turmeric, coriander, chili powder, black pepper, and remaining salt. Stir constantly for about 30 seconds, then add 2 tablespoons of water. Cook the spices into a thick, glossy masala for 1 minute. The mixture should cling to the onions rather than look powdery or dry.
Cook the chicken until tender
- Add the chicken and turn each piece through the masala until coated. Cook for 4 to 5 minutes, stirring occasionally, until the outside loses its raw color and the juices begin to collect in the pot.
- Pour in the water or stock and scrape up any browned masala from the bottom. Bring it to a gentle simmer, then cover and cook for 18 to 22 minutes. Stir once halfway through.
- Check the largest piece: it should be tender and reach 165°F in the center. If the chicken is not tender, cover and cook for 3 to 5 minutes longer. The liquid should be a loose, reddish-brown gravy before you add the coconut milk.
Finish Kerala chicken curry with coconut milk
- Reduce the heat to low and stir in the coconut milk. Warm the curry for 3 to 5 minutes, stirring gently, until the sauce is hot, creamy, and lightly thickened. Do not let it boil hard, or the coconut milk can split and turn grainy.
- Stir in the lime juice. Taste and adjust the salt. The finished sauce should coat the chicken while still flowing easily from a spoon; add a splash of water if it is too thick.
- Heat a small skillet over medium heat with the remaining curry leaves, or add them directly to the pot for a fresh herbal finish. Let them sizzle in a teaspoon of coconut oil for 20 to 30 seconds if using the skillet, then scatter them over the curry. Serve hot with steamed basmati rice or parotta.