Keralan Coconut Curry Recipe

Roasted Keralan chicken and potato curry

  • serves 4
  • Easy

Check out our vibrant roasted Keralan chicken, potato and coconut curry. This fragrant recipe is easy to make and great to feed a hungry crowd


Try this twist on a roast chicken, or make our classic roast chicken recipe here.



  • chicken thighs and/or drumsticks 750g
  • onions 2, sliced
  • Charlotte potatoes 500g, halved
  • fennel seeds 2 tsp
  • black mustard seeds 2 tsp
  • ground coriander 2 tsp
  • ground turmeric 1 tsp
  • light coconut milk 2 x 400g tins
  • curry leaves 10
  • frozen peas 200g
  • green beans 150g, trimmed
  • ready-made crispy onions 2 tbsp
  • coriander leaves 2 tbsp
  • mango chutney to serve
  • lime wedges to serve


  • sunflower oil 2 tbsp
  • ginger grated to make 2 tbsp
  • garlic 2 cloves, crushed
  • limes 2, zested and juiced
  • ground turmeric 1 tsp
  • ground coriander 2 tsp
  • garam masala 1 tsp


  • Step 1

    Mix together all of the marinade ingredients, then coat the chicken. Marinate for at least 30 minutes in the fridge, but preferably overnight.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Line a deep roasting tin with the sliced onions, then put the chicken pieces on top. Tip the potatoes into the bowl that the chicken was marinating in and toss around. Add this to the tin and roast for 45 minutes until everything is golden and crisp.

  • Step 3

    Whisk the fennel, mustard seeds, coriander, turmeric and 1 tsp of salt and pepper into the coconut milk. Add the curry leaves, then pour all over the chicken, and put back into the oven for another 30 minutes. Stir in the peas and green beans, and bake for 10 minutes more.

  • Step 4

    To serve, scatter over the crispy onions and coriander leaves. Serve with mango chutney and lime wedges.

Check out our other chicken curry recipes here...

Indian Chicken Curry Recipe With Garlic and Black Pepper
Indian Chicken Curry Recipe With Garlic and Black Pepper

Nutritional Information

  • Kcals 663
  • Fat 30.4g
  • Saturates 15.3g
  • Carbs 41.4g
  • Sugars 12.5g
  • Fibre 10.2g
  • Protein 50.8g
  • Salt 2.09g