Kerala Ginger Chicken Curry
Kerala ginger chicken curry is a South Indian chicken dish from Kerala, known for its strong ginger flavor, warming spices, and rich, savory gravy.It typically includes:ChickenPlenty of fresh gingerOnion, garlic, and green chiliesCurry leavesSpices such as black pepper, turmeric, coriander, and garam masalaTomato, coconut milk, or ground coconut, depending on the recipeThe chicken is usually cooked in a deeply sautéed spice-and-onion base until tender. Some versions are thick and dark, with caramelized onions and black pepper; others have a creamier coconut-based sauce. It is commonly served with Kerala parotta, appam, rice, idiyappam, or chapati.It differs from many standard chicken curries because ginger is not merely a background seasoning—it is one of the dish’s dominant flavors.
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.
As an Amazon Associate, we may earn commissions from qualifying purchases.
Ingredients
- 1½ pounds chicken thighs boneless, skinless cut into 1½-inch pieces
- ½ teaspoon ground turmeric divided
- 1 teaspoon salt divided, plus more to taste
- 2 tablespoons coconut oil or neutral cooking oil
- 1 teaspoon black mustard seeds
- 15–20 fresh curry leaves
- 1 large yellow onion thinly sliced
- 3 tablespoons fresh ginger finely minced or grated
- 4 garlic cloves minced
- 1–2 green chiles such as serrano, slit lengthwise
- 1 medium tomato finely chopped
- 2 teaspoons ground coriander
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ¼–½ teaspoon ground cayenne pepper to taste
- ¾ cup full-fat coconut milk canned
- ½ cup water plus more if needed
- 1 teaspoon fresh lemon juice or lime juice
Instructions
- Toss the chicken with ¼ teaspoon turmeric and ½ teaspoon salt. Let it rest while preparing the remaining ingredients.
- Heat the coconut oil in a large skillet or Dutch oven over medium heat. Add the mustard seeds and cover loosely. Cook for about 30 seconds, until they begin to pop.
- Add the curry leaves carefully—they may splatter—followed by the onion. Cook for 8–10 minutes, stirring occasionally, until golden brown.
- Add the ginger, garlic, and green chiles. Cook for 2 minutes, stirring frequently.
- Add the tomato and cook for 4–5 minutes, until it softens and becomes jammy. Stir in the coriander, black pepper, garam masala, cumin, cayenne, and remaining ¼ teaspoon turmeric. Cook for 30 seconds.
- Add the seasoned chicken and stir until thoroughly coated. Cook for 4–5 minutes, turning occasionally, until the outside is no longer pink.
- Stir in the coconut milk, water, and remaining ½ teaspoon salt. Bring to a gentle simmer. Cover and cook for 15 minutes, then uncover and simmer for another 5–10 minutes, until the chicken is tender and the sauce reaches your preferred consistency. Chicken should reach 165°F internally.
- Stir in the lemon or lime juice. Taste and adjust the salt and black pepper. For a stronger ginger flavor, stir in another teaspoon of freshly grated ginger just before serving.
- Serve hot with basmati rice, Kerala parotta, appam, idiyappam, or naan.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 561kcal (28%)Carbohydrates: 11g (4%)Protein: 30g (60%)Fat: 45g (69%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 167mg (56%)Sodium: 762mg (33%)Potassium: 643mg (18%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 590IU (12%)Vitamin C: 86mg (104%)Calcium: 70mg (7%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Promotions Kitchenware
Map RecipeDiscover more from MenuCulture
Subscribe to get the latest posts sent to your email.