Kerala Chicken Curry Recipe


  • 400 grams chicken, cut into medium sized pieces
  • 1/2 cup plain yogurt 110 ml
  • 1 teaspoon turmeric powder 5 grams
  • 1 teaspoon Saffola Active oil 5 ml
  • 1 teaspoon mustard seeds 5 grams
  • 8 to 10 curry leaves 15 grams
  • 1 large onion, roughly chopped 45 grams
  • 1 inch ginger, grated 5 grams
  • 6 to 7 cloves of garlic,10 grams
  • Salt to per taste
  • 1 packet Saffola Classic Masala Oats 40 grams
  • 2 cups water 400 ml
  • Masala mixture
  • 1 tablespoon peppercorn 10 grams
  • 1 teaspoon coriander seeds 5 grams
  • 1 inch cinnamon stick 5 grams
  • 1 teaspoon fennel 5 grams
  • 2 dried red chilies 5 grams

How to make Kerala Chicken Curry

  • To prepare the Kerala Chicken Curry, get prepared with all the ingredients and marinate chicken with yoghurt, turmeric powder and salt for about 2 hours.
  • Dry roast the spices for the masala mixture over medium heat for a few minutes till crackling and fragrant. Grind to a powder when cool.
  • Heat oil in kadai/wok, add mustard seeds. When it splutters, add onion and curry leaves. Sauté.
  • When onions are lightly brown, add ginger and garlic, and sauté for a minute.
  • Add chicken, half of the ground masala mixture, and salt. Mix them, add 1/2 cup of water, cover with a lid, simmer and cook till the chicken is almost done, for about 15 to 20 minutes at least. Keep sautéing occasionally to avoid charring.
  • Once the chicken is cooked, add the oats and add 1-1/2 cups of more water and cook the chicken until the curry thickens a little (about 5 minutes).
  • Lastly, add the reserved half of the ground masala and give it a nice stir.
  • Keep it covered for 5 to 10 minutes before serving, to help the flavours combine well.
  • This dish really goes well with Whole Wheat Lachha Parathas, Steamed Rice or Tawa Parathas.

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