Kerala Chicken Curry

A fragrant Kerala curry of chicken, potatoes and coconut milk, with fennel, curry leaves and whole spices.

TIME BREAKDOWN
Prep: 20 min
Cook: 50 min
Total: 1 hour 10 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 800g chicken thighs and drumsticks, bone in, skin removed
  • 3 tbsp coconut oil
  • 5cm cinnamon stick
  • 4 green cardamom pods
  • 4 cloves
  • 1 tsp fennel seeds
  • 2 onions, finely sliced
  • 1 tbsp fresh root ginger and garlic paste
  • 2 green chillies, slit lengthways
  • 12 fresh curry leaves
  • 2 tsp Kashmiri chilli powder
  • 2 tbsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 2 tomatoes, chopped
  • 300g waxy potatoes, peeled and cut into 3cm chunks
  • 200ml coconut milk
  • 200ml water
  • 1 1/2 tsp salt

Method

  1. Heat the coconut oil in a heavy pan over a medium heat. Add the cinnamon, cardamom, cloves and fennel seeds and cook for 30 seconds until fragrant.

  2. Add the onions and cook for 8 to 10 minutes until golden. Stir in the ginger and garlic paste, green chillies and curry leaves and cook for 2 minutes.

  3. Add the chilli powder, coriander and turmeric and cook for 30 seconds, then add the tomatoes and cook for 5 minutes until soft and oily.

  4. Add the chicken, potatoes and salt and stir to coat. Pour in the water, bring to a simmer, cover and cook for 25 minutes.

  5. Stir in the coconut milk and garam masala and cook uncovered for 10 minutes until the chicken and potatoes are tender and the gravy has thickened slightly.

  6. Serve with appam, parotta or rice.