Kerala Chicken Curry

20 mins Prep
30 mins Cook
4 Serves

Jasmine Rice

  • 2 cups Jasmine rice
  • 3 cups water
  • 3 cardamom pods

Kerala Chicken Curry

  • 1kg boneless chicken thigh, cut into 3cm dice
  • 7 dried red chillies
  • 1.5 tbsp coriander seeds
  • 2 tsp cumin seed
  • 1 tsp turmeric
  • 1 tsp black peppercorns
  • 2 shallots, sliced
  • 1.5 brown onions, sliced
  • 6 cloves garlic, sliced
  • 1 knob ginger, julienne
  • 2 green chilli, sliced
  • 3 sprigs curry leaves
  • 4 Roma tomatoes, sliced
  • 2 tbsp coconut oil
  • 1 tbsp mustard seeds
  • 1 tbsp fenugreek seeds
  • 2 tbsp cider vinegar
  • 2 tbsp honey
  • 2 cups water
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  • Wash rice well to remove the starch.
  • Add rice, cardamom and water to rice cooker and turn on.

Kerala Chicken Curry

  • In a food processor grind coriander, cumin, black pepper, turmeric, soaked red chillies, and shallots to a fine paste.
  • Slice ginger, garlic and green chillies and onions and set to one side.
  • Heat a wide pan over medium-high heat. Pour in the coconut oil, then add the fenugreek seeds and mustard seeds, allow it to splutter.
  • Add the sliced onions, ginger, garlic, green chillies and curry leaves. Sauté well on a medium low heat.
  • Add sliced roma tomatoes and cook for 5 minutes.
  • Add salt and cider vinegar, stir occasionally for another 5 minutes. Onion should be soft and translucent. Cook on medium heat until onions begin to change colour to light brown.
  • Add the ground spice mix. Combine well until the oil starts to separate and the raw smell of masala goes away.
  • Add the diced chicken thigh. Mix well, and cover for few minutes on a very low heat.
  • Add 2 cups of water and cook it on low heat until done.
  • When chicken is cooked through, stir through the honey.

Serve with steamed rice and garnish with chopped coriander.

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