Chicken Ularthiyathu
Print Recipe

Chicken Ularthiyathu

Chicken ularthiyathu is a popular dish from the Kerala cuisine. Chicken is cooked with onions and a variety of spices, before reducing to a roast consistency to absorb all the flavours. Fresh coconut chips are added to this dry curry to give a crunchy texture and that forms the highlight of this dish.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 4 people


  • 1/2 kg chicken small to medium pieces

To marinate

  • 2 tablespoon kashmiri chilli powder
  • 1 1/2 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Black pepper powder

Other ingredients

  • 3 large onions finely chopped
  • 2 inch ginger finely chopped
  • 12 cloves garlic finely chopped
  • 2 green chillies medium hot
  • 3 sprig curry leaves
  • 1 small tomato finely chopped
  • 1/2 teaspoon garam masala
  • 1/2 cup coconut chips
  • oil
  • salt
  • 1/2 tablespoon kashmiri chilli powder
  • 1/2 tablespoon coriander powder
  • 1/2 teaspoon Black pepper powder


  • Wash and drain the chicken pieces.
  • Add chilli powder, coriander powder, turmeric powder, and pepper powder.
  • Mix well and keep the chicken to marinate for 15 minutes.
  • Heat two tablespoon oil in the pressure cooker.
  • Add half of the sliced onions, stir well, and cook on a low flame.
    Slow cook the finely chopped onions
  • Once the onions are cooked to tender, add half of the chopped ginger and garlic.
    Add finely chopped ginger and garlic
  • Mix well and cook till the onions start turning brown.
  • Add the chopped tomato and green chillies, mix well and cook for a few more minutes.
    Add tomatoes and green chillies
  • Cook till the tomatoes become soft. Add chilli powder, coriander powder, garam masala salt and mix well.
    Add spices
  • Cook till you get a nice smell of the masalas.
  • Add the chicken pieces and curry leaves. Mix well to get a uniform coating of the masala.
    Add chicken pieces to the masala mix
  • Close the lid and pressure cook on high flame. After the first whistle, reduce to low flame and cook till the next whistle.
  • Switch off and let it cool.
  • In a cast iron pan (or any deep pan), heat some oil and shallow fry the remaining onions on a low flame.
  • When they are tender add the remaining ginger and garlic and continue frying until the onions start turning brown.
    Fry onions and add ginger and garlic
  • Open the pressure cooker (the pressure should be reduced and safe to open) and empty the chicken and masala to the pan.
    Add the cooked chicken to the pan
  • Reduce on a high flame till the curry base starts to thicken while stirring continuously.
  • Add the coconut chips and curry leaves, mix well and cook on a low flame.
    Add curry leaves and coconut chips
  • Switch off. Let the chicken ularthiyathu sit for a couple of hours before serving.