Kerala-Style Coconut Chicken Curry is a flavorful, aromatic, and quintessential South Indian dish that showcases the culinary essence of Kerala. Famous for its use of fresh coconut, curry leaves, and a delicate balance of spices, this curry delivers a tropical, comforting taste with a slightly sweet undertone from coconut milk.

Unlike North Indian gravies, this curry is lighter yet richly aromatic, allowing the natural flavors of chicken and coconut to shine.

Often enjoyed with steamed rice, Kerala parotta, or appam, this curry brings the warmth and coastal flavors of Kerala straight to your kitchen. .

Why I Love This Recipe

I love Kerala-Style Coconut Chicken Curry because it is aromatic, flavorful, and perfectly balanced. The creaminess of coconut milk combined with the tang of spices and the earthy aroma of curry leaves creates a harmony of flavors that is both comforting and elegant. It’s a dish that feels homey but is impressive enough to serve to guests.

Why It’s a Must-Try Dish

Authentic South Indian coastal flavor
Creamy coconut-based gravy without being heavy
Tender chicken infused with spices
Perfect for rice, Kerala parotta, or appam
Balanced taste of spice, coconut, and tang
Unique flavor profile not found in other Indian curries

Recipe Overview

Category	Details
Course	Main Course
Cuisine	Kerala / South Indian
Preparation Time	20 minutes
Cooking Time	40 minutes
Total Time	1 hour
Servings	4
Calories per Serving	~420–470 kcal

Ingredients

For Marinating the Chicken

750 g chicken (bone-in preferred)
1 tsp turmeric powder
½ tsp red chili powder
1 tsp salt
1 tbsp lemon juice

For Kerala-Style Curry

3 tbsp coconut oil or vegetable oil
1 tsp mustard seeds
2 green chilies, slit
1 sprig curry leaves
2 medium onions, thinly sliced
2 tbsp ginger-garlic paste
2 medium tomatoes, finely chopped
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp black pepper powder
Salt to taste

For Coconut Flavor

½ cup grated fresh coconut (or unsweetened desiccated coconut)
1 cup coconut milk
½ cup water

For Garnish

Fresh curry leaves
Fresh coriander leaves

Cooking Directions (Quick Summary)

Marinate chicken
Roast and grind coconut and spices (if using fresh)
Sauté onions, ginger-garlic, and tomatoes
Cook chicken with masala
Add coconut milk and simmer

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

Mix chicken with turmeric, red chili powder, salt, and lemon juice.
Let it marinate for 15–20 minutes.

Step 2: Prepare Coconut Paste

If using fresh coconut, grind it with a little water to a smooth paste.
Set aside for later addition.

Step 3: Start the Curry Base

Heat coconut oil in a deep kadai or pan.
Add mustard seeds and let them splutter.
Add green chilies and curry leaves.
Sauté for 30 seconds until aromatic.

Step 4: Cook Onions, Ginger, and Garlic

Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and cook 2–3 minutes until raw smell disappears.

Step 5: Add Tomatoes and Spices

Add chopped tomatoes and cook until soft.
Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
Bhunao (sauté) until oil separates from the masala.

Step 6: Cook Chicken

Add marinated chicken and stir to coat in the masala.
Cook on medium-high heat for 5–7 minutes until chicken starts releasing juices.
Add ½ cup water and cover. Simmer for 20 minutes until chicken is tender.

Step 7: Add Coconut Milk

Lower heat and add coconut paste or coconut milk.
Simmer gently for 5–7 minutes; do not boil vigorously to avoid curdling.
Adjust salt and consistency as needed.

Step 8: Garnish

Add fresh curry leaves and coriander leaves before serving.

How to Serve

Serve Kerala-Style Coconut Chicken Curry hot with:

Steamed basmati rice or Matta rice
Kerala parotta
Appam or idiyappam

Side accompaniments:

Fresh coconut chutney
Pickles
Papadam

Recipe Tips

✔ Use fresh coconut for authentic flavor.
✔ Don’t boil coconut milk vigorously; it may separate.
✔ Bone-in chicken gives better depth of flavor.
✔ Adjust green chilies for heat.
✔ Coconut oil enhances authenticity but vegetable oil is a good substitute.

Variations (Detailed)

1. Spicy Kerala Chicken Curry

Increase green chilies and red chili powder.

2. Tomato-Free Curry

Use only coconut milk and coconut paste for gravy.

3. Dry Coconut Chicken

Cook longer to reduce gravy for a thicker, semi-dry dish.

4. Kerala-Style Grilled Chicken Curry

Marinate chicken with turmeric and spices, grill lightly, then add to coconut curry.

5. Tamarind Twist

Add a teaspoon of tamarind paste for subtle tang.

Freezing & Storage

Refrigerator: 3–4 days in airtight container
Freezer: Up to 2 months
Reheating: Gently on low heat; add water or coconut milk if needed

Special Equipment Needed

Heavy-bottom kadai or deep pan
Mixer grinder for coconut paste
Mixing bowls
Sharp knife and chopping board
Wooden spatula

FAQ

Q: Can I use canned coconut milk?
Yes, it works well if fresh coconut isn’t available.

Q: Can I make this with boneless chicken?
Yes, adjust cooking time as boneless cooks faster.

Q: Is this curry very spicy?
It’s medium spicy; adjust green chilies and chili powder to taste.

Q: Can I use oil instead of coconut oil?
Yes, vegetable or sunflower oil works, but coconut oil gives authentic flavor.

Q: Can I make this ahead of time?
Yes, flavors develop beautifully after resting; store in refrigerator and reheat gently.

Conclusion

Kerala-Style Coconut Chicken Curry is a fragrant, comforting, and tropical delight that captures the essence of Kerala’s coastal cuisine. Its creamy coconut gravy, tender chicken, and aromatic spices make it a standout dish for both everyday meals and special occasions. Whether paired with steamed rice, parotta, or appam, this curry brings the taste of South India straight to your table and is guaranteed to impress family and guests alike.