Description
Kanthari Chicken Curry is a fiery and aromatic dish from Kerala, made using kanthari mulaku—bird’s eye chilies known for their sharp, clean heat and medicinal properties. Traditionally prepared in central Kerala districts like Kottayam and Idukki, this curry reflects the bold and minimalistic flavors of local Syrian Christian and homestyle cooking.
The dish features bone-in chicken simmered in a coconut-free base made with crushed kanthari chilies, shallots, garlic, and ginger. The spice level is naturally intense, but balanced with curry leaves, mustard seeds, and a splash of coconut oil, which adds a fragrant finish. Unlike creamy or heavy curries, Kanthari Chicken Curry is light in texture yet robust in flavor.
It is commonly served with Kerala matta rice, appam, or chapati, and remains a favorite among spice lovers in homes and restaurants throughout Kerala and South Indian communities in Mississauga, Scarborough, and Calgary.
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