Chicken Masala Kerala Style is a dish my friend shared with me. She owns a Kerala restaurant, and this is my go-to dish whenever I visit. I'm thrilled that she shared this authentic recipe with me, and I couldn't wait to pass it on to you. I'm sure you'll love this recipe as much as I do!
Chicken masala Kerala style is a delightful traditional Indian dish from Kerala, a state in South India. The authentic flavors come alive with ingredients like coconut milk, fresh grated coconut, coconut oil, and curry leaves. The dish is cooked with aromatic spices such as cinnamon, cardamom, cloves, star anise, mustard seeds and curry leaves. Chicken pieces are then simmered in a flavorful onion and tomato base with a spicy grated coconut paste, enhanced by a variety of spices like chili powder, coriander powder, and garam masala. This semi-dry dish offers a distinctive and authentic taste that truly stands out and is sure to please!
I suggest serving this Chicken Masala Kerala Style with some Ghee Rice or plain rice, along with a refreshing raita and pappadum. Since my version has less gravy, I also like to whip up a Chicken Curry or a Mutton Kurma to go alongside this dish. When I prepare a meal like this, it usually ends up being enough for dinner too, and I'll serve this side dish with dosa, idli, chapati, or paratha.
If you're looking to explore more non-veg options, here are some recommendations:
This Chicken Masala Kerala Style recipe offers a rich and aromatic dish bursting with bold flavors and a perfect blend of spices. The coconut in the ground paste imparts a subtle sweetness, while the dried red chilies and red chili powder add a vibrant heat. Whole spices like cinnamon, star anise, cloves, and cardamom infuse the dish with deep, earthy aromas, creating a complex and satisfying flavor profile that is both traditional and exotic.
Sauté the Ingredients: In a pan, heat 2 tsp of oil. Add fennel seeds, coriander seeds, grated coconut, and dried red chilies. Sauté until the coconut turns a light golden brown.
Allow the mixture to cool down. Transfer it to a mixer jar, add a bit of water, and grind until you have a smooth paste. Set aside.
In a pan, heat 3 tbsp of oil. Add the mustard seeds and let them crackle.
Add the cinnamon sticks, star anise, cloves, and cardamom pods. Sauté briefly.
Add the sliced onions and sauté on low flame for about 3 minutes. Then, add the minced garlic and ginger and sauté for another 3 minutes.
Add the curry leaves and green chilies.
Add the red chili powder, coriander powder, and salt. Sauté on low flame for 5 minutes.
Add the chicken pieces and sauté on high flame for 5 minutes.
Add the prepared ground paste to the chicken and cook on high flame for another 5 minutes.
Add 2 cups of water and cook on medium flame for about 15 minutes, stirring occasionally.
Add the garam masala powder and stir until the masala becomes semi-dry.
Garnish with chopped coriander leaves. Serve hot with rice, naan, ghee rice, parathas, or chapattis.
In addition to sharing recipes, my mission with this blog is to create a supportive community where home cooks can come together to share their experiences, ask questions, and learn from each other. I believe that cooking brings people together in a unique and special way.
