How to Make Calicut Chicken Curry

Calicut Chicken Curry

Calicut Chicken Curry

Calicut style chicken curry with coconut milk.
Prep Time: 15 minutes
Cooking Time: 60 minutes
Serves: 4 to 5
Recipe adapted from: Pachakam

  1. Chicken,cut into medium pieces- 450 to 500 gms
  2. Kashmiri chili powder – 1.5 to 2 tbsp( see notes)
  3. Coriander powder – 2 tbsp
  4. Ginger,finely chopped- 2 tsp
  5. Garlic,finely chopped- 4 tsp
  6. Curry leaves- 2 to 3 sprigs
  7. Onion,finely chopped- 1.5 cups
  8. Tomato,finely chopped- 1 cup
  9. Black pepper powder- 1/2 tsp
  10. Thick coconut milk- 1 cup
  11. Salt- to taste
  12. Coconut oil- as required
  13. Water- as required
  14. Garam masala- 1/4 tsp

For tempering:

  1. Mustard seeds – 1/4 tsp
  2. Dry red chilies – 1 or 2
  3. Shallots ,sliced- 8 to 10
  4. Coconut ,sliced- 2 tbsp
  5. Curry leaves- 1 or 2 sprigs
  6. Coconut oil- as required


  • Dry roast the kashmiri chili powder and coriander powder over medium low flame,stirring continuously until the color turns slightly darker.Transfer onto a plate and set aside.

  • Heat oil in a pan,add ginger,garlic,curryleaves and onion.Saute until onion turns golden brown.

  • Now reduce the flame to low and add the roasted chili and coriander powder,tomato and black pepper powder.Cook until tomato turns mushy. 

  • Next add the chicken and salt to taste.Mix well until combined. 

  • Add sufficient quantity of water,cover and cook until chicken turns tender.Next add the thick coconut milk and mix well. 

  • Bring this to just under a boil.For tempering,heat oil in a pan,add mustard seeds,let it splutter,add dry red chilies,shallots,coconut slices and curry leaves.Saute until shallots turns golden brown.

  • Add this to the curry along with garam masala, mix gently and switch off the stove.Serve with rice /appam/pathiri . 

    • Adjust the amount of kashmiri chili powder and black pepper powder according to your taste.