Kerala Garam Masala Chicken Curry – Rich, Aromatic & Authentic

The Curry That Wins Every Time

Chicken curry is one of the most searched recipes on the internet — and for good reason. A well-made chicken curry is deeply aromatic, rich with spice, and utterly satisfying. The secret to an exceptional curry isn’t a long list of individual spices — it’s a perfectly balanced spice blend. That’s where Brahmins Garam Masala comes in.

Brahmins Garam Masala is a finely ground blend of warming spices — cinnamon, cardamom, cloves, black pepper, and more — crafted to bring depth and complexity to any curry. This Kerala-style chicken curry uses it as the finishing touch that ties everything together.

Ingredients

• 1 kg chicken, cut into pieces (bone-in for best flavor)
• 2 tsp Brahmins Garam Masala
• 3 medium onions, thinly sliced
• 2 medium tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 3 green chilies, slit
• 1 sprig curry leaves
• 1 tsp turmeric powder
• 2 tsp red chili powder (adjust to taste)
• 1½ tsp coriander powder
• Salt to taste
• 3 tbsp coconut oil
• ½ cup thick coconut milk (optional, for a creamier finish)
• Fresh coriander leaves for garnish

Instructions

1. Marinate the chicken: Mix chicken pieces with turmeric, 1 tsp red chili powder, ½ tsp garam masala, and salt. Let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
2. Fry the onions: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add curry leaves and green chilies, then add sliced onions. Fry slowly, stirring often, until the onions turn deep golden brown — about 15–20 minutes. This step is crucial for a rich, dark curry base.
3. Add ginger-garlic paste: Add the ginger-garlic paste and sauté for 2–3 minutes until the raw smell disappears.
4. Add spices: Add the remaining red chili powder and coriander powder. Stir well and cook for 2 minutes on low heat.
5. Add tomatoes: Add chopped tomatoes and cook until they break down completely and the oil begins to separate from the masala, about 8–10 minutes.
6. Cook the chicken: Add the marinated chicken pieces and mix well to coat with the masala. Cook on medium-high heat for 5 minutes, stirring occasionally.
7. Simmer: Add ½ cup water, cover, and cook on low heat for 20–25 minutes until the chicken is cooked through and tender.
8. Finish with garam masala: Stir in the remaining 1½ tsp of Brahmins Garam Masala. If using coconut milk, add it now and simmer for 3–4 minutes on low heat. Adjust salt.
9. Garnish with fresh coriander leaves and serve hot.

Serving Suggestions

• With Kerala Parotta: The classic pairing — flaky, layered parotta scooped through a rich chicken curry is pure Kerala comfort food.
• With steamed rice: Spoon the curry generously over steamed white rice for a hearty meal.
• With appam: Serve alongside soft appam for an elegant Kerala dinner.
• With pappadam: Add crispy Kerala Pappadam on the side for crunch.

Tips for the Best Chicken Curry

• Don’t rush the onions. Slow-caramelized onions are the foundation of a great curry — they add sweetness, color, and body to the gravy.
• Add garam masala at the end. Brahmins Garam Masala is best added in the final minutes of cooking to preserve its aromatic top notes.
• Use bone-in chicken. The bones add richness and flavor to the gravy that boneless chicken simply can’t match.
• Coconut milk is optional but adds a beautiful Kerala touch — it mellows the heat and adds a subtle sweetness.

About Brahmins Garam Masala

Brahmins is one of Kerala’s most trusted spice brands, with decades of experience crafting authentic South Indian spice blends. Their Garam Masala is made from whole spices that are carefully roasted and ground to a fine powder — delivering consistent, restaurant-quality flavor in every pinch.

Shop the Ingredients

• Brahmins Garam Masala – 100 g
• Kozhikoden’s Kerala Pappadam – 200 g (perfect side)
• Brahmins Idiyappam / Appam Podi – 1 kg (serve with appam)
• Brahmins Sambar Powder – 200 g