Kerala Chicken Curry - Spicy

Chicken Curry Using Eastern Chicken Masala

Kerala Chicken Curry - Spicy | Pachakam

Kerala Chicken Curry - Spicy

Chicken Curry Using Eastern Chicken Masala

Category : Non-Vegetarian, Chicken

By Sijoy Jose

Published On: 12 Dec 2008

Rating: 4
21 Votes, 7 Reviews
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30 Minutes
Served : 4
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Step 1

Clean and wash the chicken pieces nicely. Chop to medium sized pieces.

Step 2

Heat about 2 tbsp oil in a frying pan.

Step 3

Once the oil gets heated, add coriander powder and chilly powder. Just soak it. Take care to remove it from heat at the earliest.

Step 4

Mix the above heated powders to the chicken pieces and add the lemon juice and cook well.

Step 5

:- You can add max of 2 cups of water if required. Water and hence gravy will come from the chicken itself.

Step 6

Heat about 1 tbsp oil in another frying pan.

Step 7

Add the thinly cut ginger, garlic, slit green chillies, curry leaves and thinly sliced onions.

Step 8

Add enough salt with this mixture.

Step 9

Tip:- Adding salt to the onion helps in faster cooking of the onion.

Step 10

SautT for a long time.

Step 11

:- This is the most time taking step in this preparation. Still, the more you sautT, it feels good.

Step 12

SautT till the entire mixture become almost black in colour.

Step 13

Add the diced tomatoes and sautT till it completely mixes with the earlier mixture.

Step 14

Add the 3/4th of Eastern Chicken Masala 100 gm pack to this mixture.

Step 15

:- You could add 3/4 tsp of Chicken Fry Malsala also to have a good colour and flavor.....

Step 16

:- If masalas are not preferable, then add 7 tsp of coriander powder, 5 tsp of chilly powder and 2 tsp of pepper powder.

Step 17

Mix it well for half a minute.

Step 18

Now, the chicken might have cooked well and add the entire water left after cooking (Stock of cooked chicken - The most precious Ingredient).

Step 19

Cook for some time, till the gravy becomes thick.

Step 20

:- If you need more gravy, please add some more water. Still it will reduce the taste!

Step 21

Add a small quantity (6 tsps) curd, stir well and mix with the gravy completely.

Step 22

:- This makes the gravy thicker. But, if it increased in quantity, the entire taste will turn around.

Step 23

:- If you like spicier, add 3 tsp of pepper powder into the gravy and cook for some more time (Of course, it increases taste!)

Step 24

Add the cooked chicken pieces into the well prepared gravy.

Step 25

Add a handful of the chopped coriander leaves into the curry and close the lid and put on low fire for 5 minutes.

Step 26

:- Serve hot.

Step 27

:- The curry becomes tastier after a day, once the entire masala gets into the chicken pieces.


Hi I tried your recipe , it was good , thanks for Sharing . Satheesh USA


So complicated! I'd rather prefer the method specied on masala packet !

Krishna Kumar

Thanks a ton for this excellent recipe.. I am complete novice to cooking and using this recipe my first ever chicken curry came out great !! Cant wait to impress my wife when she gets back from India


Very tasty !!






This is the first time i am viewing a different method. Seems very practical and easy . Especially for people having less time for searching ingredients. the prep Looks wonderful definitely I feel it will be taster and i want to try this.

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