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Kerala Style Chicken Curry with Coconut Milk - Nadan Thenga Pal Chicken Curry

Kerala Style Chicken Curry with Coconut Milk

Flavor packed chicken curry made in Kerala Style with lots of pearl onions, curry leaves, coconut oil and coconut milk, that you will want to mop it all up with that palappam or roti!
Course Main Course
Cuisine Indian, Indian - Kerala, Indian - South Indian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 servings
Calories 735kcal
Author Manju


To Marinate

  • 1 ½ lbs chicken thighs boneless and skinless
  • ½ tsp black pepper powder
  • 1 tsp turmeric powder
  • 1 tsp white vinegar
  • 1 tsp salt

To be crushed together

  • 10 pearl onions peeled
  • 5 cloves garlic peeled
  • 2 inch piece ginger
  • ½ tsp fennel seeds

Other ingredients

  • 2 tbsp coconut oil
  • 2 small red onione chopped
  • 10 curry leaves
  • 3-4 green chillies slit lengthwise
  • 1 medium potato cubed
  • 2 medium tomatoes chopped
  • ½ tsp turmeric powder
  • ½ tbsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • ½ tsp red chillie powder
  • salt to taste
  • ½ can unsweetened coconut milk

For tempering

  • 2 tbsp coconut oil
  • 5 pearl onions peeled and sliced
  • 5-6 curry leaves


  • Marinate the chicken pieces in the black pepper, turmeric powder, white vinegar and salt for about 30 mins
  • Crush together the pearl onions, garlic, ginger and fennel seeds in a mortar and pestle to a coarse paste
  • Heat the coconut oil in a kadhai or heavy bottomed pan. Add the chopped onions, curry leaves and green chillies and saute till the onions start to turn brown.
  • Add the turmeric powder, coriander poweder, cumin powder, red chillie powder and garam masala. Saute for a couple of minutes more.
  • Add the crushed paste of pearl onions and garlic and saute till the raw smell of garlic disappears.
  • Add the chopped tomatoes and cook till tomatoes soften.
  • Now add the marinated chicken pieces and the cubed potatoes along with a little (about ⅓ cup) water. Add salt and cover and cook over medium high heat till the chicken cooks through.
  • Remove lid and cook over medium high heat till the curry sauce thickens a little.
  • Now add the coconut milk and mix well. Cook for 2-3 minutes more and remove from heat.
  • Heat the coconut oil for tempering and add the pearli onions and curry leaves to it. Once the onions start crisping up a little, pour this over the chicken curry.
  • Close the curry with a lid, immediately, to trap in the flavors of the tempering.
  • Serve hot with rotis or palappams or idiappams.


Calories: 735kcal | Carbohydrates: 32g | Protein: 32g | Fat: 54g | Saturated Fat: 30g | Cholesterol: 166mg | Sodium: 848mg | Potassium: 1057mg | Fiber: 7g | Sugar: 10g | Vitamin A: 640IU | Vitamin C: 105.6mg | Calcium: 107mg | Iron: 4.8mg