Chicken Fry Masala: Flavourful Curry Enriched with Coconut Milk
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The very own Kerala flavours through the use of spices and coconut milk, Chicken Fry masala is the dish to relish the classic flavours. This lip-smacking chicken fry has the magic of garam masala marinate and the sweetness and thickness of coconut milk. It can go well with ghee rice, chapatti or even parotta. Simple to prepare and delicious to eat, this is a good chicken supper dish. A popular recipe with Kerala’s authentic taste and experience, chicken fry masala is one to always rely on for a sumptuous chicken recipe.

Generally, made and eaten by the people of Kerala in India, this is a delicious, quick coconut milk utilizing chicken dish. The people of Southeast Asia and in South Asia, Sri Lanka and South India make use of coconut and coconut based products. Indian cuisine already has many variations. White flesh of mature brown coconuts provides a thick consistency and creamy texture. Coconut milk is added to the curry made using basic onion, tomato, ginger-garlic like ingredients, in which chicken is cooked.

Preparation of Chicken Fry Masala with Coconut Milk Curry

Making Chicken Fry Masala with Coconut Milk involves preparation of chicken marinate, which requires garam masala, cooking the marinated chicken in masala and then in coconut milk.


Marination Ingredients

  • 500 g chicken 
  • 1/4 tsp red chilli powder 
  • 1/4 tsp salt 
  • 1/4 tsp turmeric powder 
  • 1/2 tsp garam masala 
  • 1/4 crushed pepper

Garam Masala Ingredients

  • 1 1/2 tbsp coriander seeds 
  • 1 inch cinnamon  
  • 4 cloves 
  • 2 pods green cardamom 
  • 1/2 teaspoon crushed pepper
  • 1 tsp fennel seeds 
  • 1/4 tsp cumin seeds 
  • 2-4 red chillies


  • 1 1/2 coconut oil 
  • 3/4 cup onions 
  • 1 tbsp ginger garlic paste 
  • 1/2 cup tomatoes 
  • 3/4 cup coconut milk


For garam masala 

  1. Dry roast coriander seeds, cloves, cinnamon, cardamom, pepper, and red chillies until they start releasing a nice aroma 
  2. Take out these spices in a plate 
  3. On the same pan, add fennel seeds and cumin till a nice aroma starts coming add all these spices in a grinder jar and make a fine powder
  4. For marinate, pour two to three tablespoon water to the powder and blend to form a smooth paste
  5. Use garam masala paste, salt, turmeric, red chilli powder, and black pepper. Mix thoroughly and keep aside for at least 30 to 40 minutes

Cooking of Chicken Fry Masala with Coconut Milk:

  1. Heat about 2 tablespoon of cooking oil or coconut oil in a pan
  2. Add onions and cook till they are golden
  3. Mix ginger-garlic paste till the raw smell goes away
  4. Transfer the marinated chicken to this pan, and let it fry with the mix for about three to four minutes
  5. Add the ground mixture of garam masala and mix well. Cover to cook chicken thoroughly with the masala. See that the chicken is soft
  6. Adjust water if the mixture looks dry quickly
  7. Once chicken becomes tender, pour in coconut milk
  8. Let the coconut milk start bubbling; then turn flame to medium for five minutes
  9. Adjust salt
  10. Curry leaves can also be added during sautéing for a unique aroma and taste to the chicken. Garnish with coriander leaves
  11. Serve hot with rice, appam, parotta or chapati

Thickening of the chicken curry using coconut milk is a common practice, especially in South India’s Kerala. The chicken fry  curry gets an overall rich and creamy texture; combined with the classic masala and sautéed in one or more of: onion, tomato, ginger, garlic, makes a wonderful dish for lunch and/ or dinner.