Kerala Style Chicken Curry for Pidi


  1. Whole Chicken – 1 big (approx 3 lbs or 1.5 kg)
  2. Lemon Juice – 1 tbsp
  3. Medium Thick Coconut Milk – 1 cup

For Sauteing and Grinding

  1. Thinly Sliced Red Onions – 2 medium
  2. Minced Ginger – 1 tbsp
  3. Minced Garlic – 1 tbsp
  4. Curry Leaves – 1 sprig
  5. Turmeric Powder – 1/2 tsp
  6. Coriander Powder – 2 tbsp
  7. Chicken Masala Powder – 4 tbsp (Any brand like Eastern/Nirapara)
  8. Red Chilly Powder – 1 tbsp (Alter according to your Spice Tolerance)
  9. Black Pepper Powder – 1 tsp
  10. Home Made Garam Masala Powder – 1 tsp
  11. Salt – to taste
  12. Coconut Oil – 3 tbsp

For Seasoning

  1. Thinly Sliced Shallots (Kunjulli) – 1/2 cup
  2. Chopped Ginger – 1 tbsp
  3. Chopped Garlic – 1 tbsp
  4. Oil – 1 tbsp
  5. Mustard Seeds – 1/4 tsp
  6. Curry Leaves – a small sprig

Preparation Method

  1. Wash and clean the chicken thoroughly. Cut it into medium sized pieces. Soak it in water along with 1 tbsp lemon juice for 5 minutes. Drain and keep aside.
  2. Heat 3 tbsp oil in a big pan and saute onions.
  3. Throw in the curry leaves and continue sauteing until the onions begin to brown. This will take some time.
  4. Reduce heat and add the minced ginger and garlic.
  5. Saute on medium-low heat until the onions have browned.
  6. Add turmeric, coriander, chilly, chicken masala, black pepper and garam masala powders.
  7. Stir fry for a minute or two on low heat and remove from stove top. Allow it to cool.
  8. Once cooled, grind everything along with 2 tbsp water to form a smooth paste.
  9. Apply this paste on the chicken pieces and transfer everything back to the pan.
  10. Add salt to taste. Cover and cook the chicken for around 20-25 minutes stirring occasionally. The chicken will let out it’s own water as it gets cooked. If you need more gravy, you can add 1/2 to 1 cup of water.
  11. Reduce heat and add coconut milk. Open the pan and simmer the curry for 5 minutes so that the gravy thickens.
  12. Meanwhile, heat 1 tbsp oil in a frying pan and splutter mustard seeds.
  13. Add thinly sliced shallots and curry leaves. Saute for a few minutes until the shallots begin to brown.
  14. Add the chopped ginger and garlic and saute for a few minutes.
  15. Pour this seasoning over the chicken curry. Remove from heat and keep it covered.


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