# Simple & Easy Chicken Curry Recipe - Kerala Style

An easy-to-prepare and quick chicken curry ideal for beginners and bachelors, requiring minimum ingredients.

- Servings: 6 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1.2 kg Chicken cleaned and cut
- 4 tbsp Cooking Oil
- 4 Nos Onions sliced
- 2 Nos Green Chillies chopped
- 2 tbsp Ginger-Garlic paste
- 1.5 tsp Salt
- 0.25 tsp Turmeric Powder
- 2 tbsp Coriander Powder
- 0.75 tbsp Chilli Powder
- 1 tbsp Chicken Masala
- 1 No Tomato chopped
- 1.5 cup Water
- 2 sprigs Curry leaves
- 0.5 tsp crushed Black Pepper

## Instructions

1. Heat a pan and add 4 tablespoons of Oil.
2. Add 4 sliced Onions and 2 chopped Green Chillies.
3. Add 2 tablespoons of Ginger-Garlic paste. If using crushed or finely chopped ginger and garlic, add directly to oil and sauté for 10-15 seconds before adding onions.
4. Add 1 teaspoon of Salt.
5. Sauté them really well until the Onion turns golden brown.
6. Turn down the flame and add ¼ teaspoon of Turmeric Powder, 2 tablespoons of Coriander Powder, ¾ tablespoon of Chilli Powder, and 1 tablespoon of Chicken Masala.
7. Stir well for 1 minute until the raw flavour of the spices settles.
8. Add 1 chopped Tomato.
9. Add the 1.2 kg of cleaned and cut Chicken into it.
10. Again add ½ teaspoon of Salt (total 1½ teaspoon of Salt).
11. Mix it well in a high flame for about 2 minutes.
12. Add 1½ cup of Water.
13. Stir and mix it well.
14. When it starts to boil, turn down the flame to medium level, close the lid, and let it cook for about 10 minutes.
15. After 10 minutes, open the lid and stir well.
16. Close the lid again and cook for 10 more minutes. If not cooked, cook for some more minutes.
17. Add 2 sprigs of Curry leaves.
18. Add ½ teaspoon of crushed Black Pepper.
19. Mix well.
20. Serve after letting it sit for 30 minutes to balance the flavours.

## Equipment

- pan
- lid
- measuring spoon
- Kadai (Pan)

## Tips

- If using crushed or finely chopped Ginger and Garlic, add it directly into the Oil before adding Onions, and sauté for 10-15 seconds before adding other ingredients.
- Always try to use a measuring spoon while adding Salt.
- Let the curry sit for 30 minutes after cooking to balance the flavours before serving.
- For an upgraded version, add 1/2 cup of thick Coconut milk.
- To enhance taste further, temper 2 sprigs of Curry leaves, 6 Shallots, and 2 Dry red Chillies.
- A combination of adding Coconut Milk and tempering can also be done.
- Ready-made Coconut Milk or Coconut Milk Powder can be used instead of milk from Raw Coconut.

## Source

- Original video: https://youtu.be/JsZKu2L6eAc?si=hCA0ivBkFx-CDSVe
- Recipe page: https://www.cliprecipe.com/recipe/627785f7-ff14-4223-9b20-62aa3e69eea4
- Extracted: 2026-03-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt