Kerala Chicken Curry

Kerala Chicken Curry I learned to cook food from Kerala, South India, from my in-laws. This is a fantastic main dish for a South Indian meal, which should always be served with several dishes – see the footnote for suggestions.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 55 mins

    TOTAL : 1 hr 10 mins

    SERVING : 6

    YIELD : 6 servings

  • Heat olive oil in a large skillet with a lid over medium heat until hot but not smoking. Drop in mustard seeds and cumin seeds, cover skillet, and wait until the mustard seeds have all popped. Add onion, ginger, and curry leaves. Saute over medium heat for about 5 minutes. Add tomatoes, coriander, red chili powder, turmeric, and cinnamon stick; stir well.

  • Add chicken and enough water to barely cover the chicken. Bring to a boil, cover, and simmer over medium or medium-low heat for about 45 minutes, checking every 10 minutes to make sure there is enough moisture in the skillet to keep the chicken from burning. Add more water if necessary. When the chicken is tender, season with salt and serve.

Per Serving: 248 calories; protein 25.8g; carbohydrates 7.8g; fat 11.9g; cholesterol 67.6mg; sodium 568.7mg. You can use any part of the chicken. If you’ve bought chicken with bones, let the bones cook with the dish – this adds flavor.