Kerala Chicken Curry

Foodie.Rishika's picture

Mar. 07, 2013

This classic chicken curry is high in Protein and low in Fat. While trying it out without clarified butter for the first time, I found that using coconut oil retains as much of it's yummy authenticity. Try it for yourself and see if you can resist licking your fingers after this meal.


Chicken 1/2 Kilogram , washed, skinned
Onions 2 Medium , dice
Ginger garlic paste 1 Tablespoon
Dhaniya powder 3 Tablespoon
Chili powder 2 Teaspoon
Pepper 1 Teaspoon
Tumeric 1/2 Teaspoon
Cloves 2
Cinnamon 5 Gram
Cardamon 2 Medium
Tomatoes 2 Medium , dice
Curry leaves 2 Tablespoon
Garam masala 1/2 Teaspoon
Coconut oil 1 Teaspoon
Salt To Taste
Coconut 2 Tablespoon , grated



1. Wash the chicken pieces clean.

2. Dice the onions and tomatoes.


3. Heat oil in a saute pan.

4. Once hot, add the cloves, cinnamon and cardamon. Let this crackle for a minute.

5. Next, add the curry leaves, onions and cook until caramelized.

6. Add ginger garlic paste and fry well.

7. Next, add the chili powder, pepper, tumeric and daniya powder and stir.

8. Add the finely chopped tomatoes. Saute until tomatoes are cooked well.

9. Add the chicken pieces and grated coconut and blend with the masala for 2-3 minutes.

10. Add the water and simmer until done. Season with salt.

11. Finish with garam masala and stir well.


12. Plate and serve. This yummy kerala chicken curry goes perfectly with a portion of steamed rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 365Calories from Fat 182

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 389 mg16.21%

Total Carbohydrates 21 g7%

Dietary Fiber 9 g36%

Sugars 5 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet