The present study was carried out at the Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode and ICAR - Central Institute of Fisheries Technology, Kochi to develop retort processed traditional Kerala chicken curry and to evaluate its microbial quality. Traditional Kerala chicken curry was prepared using boneless chicken breast pieces and with a gravy of roasted coconut, spices and condiments. The product was packed in multilayer laminated pouch, which was then hermetically sealed and processed in an over-pressure retort. Accurate time-temperature standardisation was done to maintain sterility. The pouches were checked for commercial sterility after processing. The product was stored at ambient temperature and microbiological evaluation was conducted on days 0, 30, 60, 90 and 120 of storage. The curry showed no aerobic and anaerobic growth on different days of storage and did not spoil till day 120.