The cuisine of Kerala (Malayalam:േകരളീയ പാചകൈശലി) is linked in all its richness to the history, geography, demography and culture of the land. Because many of Kerala's Hindus are vegetarian by religion (e.g., brahmins or namboodiris, Nairs, etc.), and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarian, Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes.Like other South-indian cuisines, Kerala cuisine (called pachakam in Malayalam) is predominantly spicy. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies, particulary among the Christian community.

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While people think of curries and Indian food being difficult to prepare, this simple Indian chicken curry recipe demonstrates how easy chicken curry recipes really can be.