Print Friendly and PDF

Monday, September 19, 2022

Chicken Thoran | Kerala Style Chicken Stir Fry

Kerala style stir fries are of two types-one with grated coconut and one without. Both are a great side dish to serve with steamed rice. Mostly I prepare stir-fry with veggies like long beans, cabbage, cauliflower, beetroot and lentils like moong dal, horse gram. But at times trying out a non veg stir-fry is also easy and tasty. Chicken stir-fry can be made in a very short time if you have boneless chicken ready at hand.

Chicken stir-fry is a simple and quick recipe and there are only basic ingredients. Adding shallots in the recipes adds a nice crunch and sweetness. The spice powders add a nice flavour. Do give this a try and enjoy.

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 4
chicken boneless 400g
shallots/ kunjulli one handful
ginger 1' piece chopped
garlic 5-6 cloves
hot chilli powder, 1 tsp
coriander powder, 1 tsp
kashmiri chilli powder 1/4 tsp
grated coconut 1/2 cup
garam masala 1/2 tsp garnish
fennel powder (perumjeerakam podi)1/2 tsp
curry leaves 
mustard 1 tsp
dry red chillies 
curry leaves 
coconut oil 2 tbsp + 2 tsp

Watch on YouTube-


  • Wash the chicken and drain water. Cut the chicken in very small pieces or cubes. Keep aside.
  • In a jar, add the grated coconut, chilli powder and coriander powder. Pulse twice without adding any water to crush the mix.
  • Heat a pan and add oil. When the oil is hot, add the mustard seeds and splutter. Add in dry red chillies and curry leaves.
  • Add the  ginger-garlic paste and sauté till raw smell disappears. To this, add the shallots and sauté until translucent. Then add in turmeric powder and kashmiri chilli powder one by one on low flame.
  • Slide in the cut chicken pieces, salt and mix well. Add the crushed coconut mix, add 1/4 cup water to jar and pour in, mix well. Cover and cook for 5 minutes.
  • Uncover lid, add in garam masala and fennel powder. Combine well, adjust salt. Add a splash of water and cook covered for another 3 minutes.
  • Finally, dry up any moisture left in the stir-fry, add 2 tsp of coconut oil and garnish few curry leaves. 
  • Switch off flame, cover and leave a few more minutes. Serve warm with steamed rice.

* I have used homemade garam masala in this recipe, check the link here.

1 comment:

Angie's Recipes said... Best Blogger Tips

That looks very flavourful and moreish with all the spices.