10 Minute Kerala Chicken Curry Recipe

Fancy a plateful of Kerala Fish Fry and Kerala Prawn Curry every now and then? Why not try a Kerala Chicken Curry next? Previously on Healthy Living India, we brought to you a couple of variations for the universally loved Kerala Red Prawn Curry. This time we’re back in the Southern spice zone with our favourite 10 minute Kerala Chicken Curry recipe. Instead of Pasphoron or mustard seeds, this Kerala Chicken Curry is flavoured with a rich spice blend of cumin, coriander, fennel, and poppy seeds amongst other masalas and flavour-ers. Our favourite part about this Kerala Chicken Curry recipe – zero oil, and only 100gms of coconut milk (as opposed to the regular 200gms in most curries). If you’ve never cooked chicken curries before, we suggest you take a look at our Simple Guide to Cooking Healthy Chicken Curries.


  1. Chicken – 8 leg+thigh pieces or 650-800gms
  2. Ginger and garlic paste – 1 tsp each
  3. Onion – 1 medium
  4. Large tomatoes – 2 medium pureed
  5. Curry leaves – 24
  6. Coconut milk – 100ml

Spices for blending:
Blend the following together into a smooth consistency

  1. 2 tbsp white poppy seeds
  2. 1 tbsp coriander seeds
  3. 1 ½ tsp cumin seeds
  4. ½ tsp turmeric
  5. 1 tsp garam masala
  6. 1 tsp red chilli powder
  7. ½ tsp black peppercorns
  8. 2 tsp fennel seeds


  1. Dry-fry onions in a pressure cooker. Once they’re slightly pink-ish, add the spice paste and salt. Mix in well.
  2. Add the chicken, curry leaves, tomato puree and about 200ml (roughly one cup) water. Stir all the ingredients together and make sure that the chicken is well coated.
  3. After five minutes (from the time that you added the chicken), add the coconut milk.
  4. Now, close the pressure cooker lid, and steam for 6 minutes after the 1st whistle.

That’s how simple this Kerala Chicken Curry is! The poppy seeds in the spice blend add a nutty flavour that is complimented by the curry leaves and carried further by the coconut milk. Try this simple-as-sin Kerala Chicken Curry recipe with some microwaved brown rice and Indian vegetables, and you’ve got yourself a 25 minutes dinner ready.