Simple Kerala Chicken Curry (mild)

Chicken spices in this recipe are based on a recipe by food writer Madhur Jaffrey, an authority on Indian cooking. Serve chicken curry with steamed rice.

  • Serves 4
  • Preparation time 15 minutes
  • Cooking Time 20-25 minutes
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  • 3 teaspoons grapeseed oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • 1 onion, finely sliced
  • 3 cloves garlic, finely chopped
  • 2cm piece fresh ginger, peeled and finely grated
  • 400g Turk's free range chicken thigh fillets skinless
  • 1 1/2 teaspoons paprika
  • salt to taste
  • 2 stalks fresh curry leaves
  • 1 cup chicken stock
  • 1 cup coconut cream
  • 4 handfuls spinach leaves, washed and stems removed


  1. Place the oil in a wide heavy-based saucepan over medium-high heat. Add the cumin seeds and mustard seeds and cook for 20-30 seconds. Add the onion and cook until lightly golden. Add the garlic, ginger, chicken, paprika, salt and curry leaves. Stir well to coat the chicken in the spices.
  2. Pour in the chicken stock and bring to a simmer. Cover and cook chicken at a low simmer for 20-25 minutes, stirring occasionally.
  3. Meanwhile, heat a medium-sized frying pan. Place the spinach in the pan without adding more water and cook over medium heat, stirring occasionally until the spinach has wilted.
  4. Remove the lid from the chicken, add the coconut milk and stir until hot. (If the sauce is too thin for you, remove the chicken and boil the sauce down a little).
  5. Add the wilted spinach to the chicken before serving.

Suggested chicken Turk's free range chicken thigh fillets (skinless)
Alternative chicken Turk's free range breast fillets, tenderloins