Homestyle Kerala chicken curry

My mom makes this chicken curry that has been a family favourite for ages! It is a preparation that works as a great combination with almost any type of South Indian bread or rice preparation. I love having it with Idiappam!

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 5 people
Author: Anupama Prem


  • 1 kg Chicken curry cut,cleaned
  • 3 nos Medium Onions sliced
  • 2 nos Large Tomatoes chopped
  • 3 tbsp Ginger garlic paste
  • 3-4 nos Green chillies sliced
  • 2 tsp Turmeric powder
  • 2 tbsp Chilly powder
  • 2 tbsp Coriander powder
  • 2 tsp Garam masala
  • 2 tsp Pepper powder
  • 5-6 nos Curry leaves
  • 3/4 cup Coconut oil for frying chicken
  • 1/2 cup Coriander leaves chopped
  • Water as desired for the curry
  • Salt to taste


  • Marinate the chicken with half the quantity of turmeric powder, chilly powder, pepper powder, and salt. Set aside for 15-20 minutes.
  • Heat oil in a thick bottomed pan and shallow fry the chicken till golden brown on both sides. It does not need to be cooked completely. We only need good color on the chicken.
  • To the remaining oil, add the sliced onions, chillies and saute for 3-4 minutes and add the ginger garlic paste. Saute for 2-3 minutes.
  • Add the chopped tomatoes and cook with the lid on for 4-5 minutes on medium heat.
  • Reduce the heat, add turmeric powder, chilly powder and coriander powder and cook for 3-4 minutes. Add a little water if necessary.
  • Add the fried chicken, mix everything well and add enough water for the curry. Add the curry leaves and cook the chicken for 10-12 minutes with the lid on, stirring in between.
  • Correct the seasoning, finish the curry with pepper powder, garam masala, and chopped coriander leaves.


You may add a little salt to the onions in the beginning to let it cook faster as salt absorbs water.
Try to add freshly ground pepper and garam masala as the flavor would be better.

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