Kerala food is defined by the magic of coconut meeting spices in the pan. One dish that beautifully captures this essence is thoran. Traditionally, a thoran is a dry stir-fry made with finely chopped vegetables, grated coconut, and a tempering of mustard seeds, red chilies, and curry leaves. You’ll find it as a staple side dish in everyday Kerala meals and also gracing festive sadyas. It is humble, nourishing, and deeply connected to the agrarian life of Kerala where seasonal vegetables and freshly grated coconut were always within arm’s reach.
But todays recipe takes a delicious twist. While thoran is almost always vegetarian—think cabbage, beans, beetroot, or carrot—why not bring chicken into the mix. After all, chicken pairs beautifully with earthy spices and the richness of coconut. This Spicy chicken thoran kept everyone at my table going for second (and third) helpings.
The chicken takes on the spices—turmeric, garam masala, coriander, and chili—so every bite is full of flavor. As it cooks with onions, ginger, and garlic, it starts to attract every member of the family into the kitchen. Adding the grated coconut mixed with chili, ties everything together, making the dish rich yet light. A final drizzle of coconut oil and a handful of curry leaves lifts it all up, leaving the thoran fresh, fragrant, and ready to serve with hot rice.
Beyond taste, this dish carries significance: it shows how traditional recipes can evolve while still honoring their roots. It’s a reminder that food is both heritage and creativity—a bridge between what we inherit and what we imagine. Serve this with hot rice, and you’ll understand why thoran, even with chicken, feels like home on a plate.
Chicken Thoran
A Kerala style spicy coconut chicken stir fry - spicy twist on the classic thoran recipe
Ingredients
- 750 g chicken thighs, cleaned and cut into bite-sized pieces
- 1 tsp salt (adjust to taste)
- ½ tsp turmeric powder
- 2 tsp garam masala
- ½ tsp chili powder
- 2 tsp coriander powder
- 2 tbsp coconut oil (plus 1/2 tbsp for finishing)
- 1 tsp mustard seeds
- 2 dried red chilies
- 2 sprigs fresh curry leaves
- 1 tbsp crushed ginger
- 1 tbsp crushed garlic
- 2 large red onions, thinly sliced
- 1 cup grated coconut
- 1 tsp Kashmiri chili powder
Instructions
1. Marinate the chicken. In a bowl, mix 750 grams of bite sizes boneless chicken pieces with salt, 1/2 tsp turmeric, 2 tsp garam masala, 1/2 tsp chili powder, and 2 tsp coriander powder. Set aside for 10 minutes.
2. Prepare the coconut mix. In a separate bowl, combine 1 cup grated coconut with 1 tsp Kashmiri chili powder. Keep ready.
3. Start the tempering. Heat 2 tbsp coconut oil in a heavy skillet. Add 1 tsp mustard seeds and let them splutter. Drop in 2 ried red chilies and 2 sprigs of curry leaves.
4. Stir in crushed ginger and garlic. When fragrant, add 2 finely sliced onions along with the marinated chicken. Stir-fry to combine.
5. Cook the chicken. Cover and cook on medium heat for 10 minutes, stirring every 2–3 minutes. If excess liquid forms, remove the lid and cook until absorbed.
6. Once chicken is cooked, add the grated coconut mixture. Mix thoroughly until everything is well coated.
7. Rest and serve. Drizzle 1/2 tbsp coconut oil, sprinkle fresh curry leaves, cover, and let it rest for 15 minutes before serving.
Nutrition Information:
Yield: 4 Serving Size: ~200gAmount Per Serving: Calories: 340Total Fat: 22 (mostly healthy fat from coconut oil)gCarbohydrates: 6gFiber: 2gProtein: 29g
Have you tried Chicken Thoran yet?
If you love this chicken thoran as much as I do, don’t forget to share it with your friends and family. Try it out let me know how your version turned out! Drop a comment below or tag me on Instagram @platefullofyumm—I’d love to see your version.