Kerala Chicken Curry (Nadan Kozhi Curry)
Updated: June 28, 2024, By Swasthi
This Kerala Chicken Curry with coconut milk is simply delicious, bursting with flavors of authentic Kerala cuisine. Cut chicken pieces are marinated with black pepper, salt, lemon juice, turmeric and garam masala before cooking with aromatics like onions, ginger and garlic. It is finished with a generous amount of coconut milk and a special tempering.
The South Indian state Kerala is a popular destination for tourism. Its lush green landscapes, abundant coconut trees, spice farms, mountain ranges, beaches, and backwaters speak everything rich about Kerala. Food is the most interesting part and everyone who travels back carries fond memories of the amazing food enjoyed here.
About Kerala Chicken Curry
This Kerala Chicken Curry with coconut milk is a traditional dish and is more commonly known as the Nadan Kozhi Curry. Some of the significant features of Kerala Cuisine include the usage of really fragrant whole and ground spice blends, coconut oil, fresh curry leaves and coconut (includes raw coconut or coconut milk).
Every dish is made from scratch including blending the spices and extracting coconut milk. This is what makes these dishes top notch. 5 star restaurants serving authentic Kerala foods also follow this for a burst of flavors. However this recipe gives you plenty of options to make it easily at home.
India being a diverse nation has numerous regional cuisines and a Chicken curry with coconut milk (or raw coconut) is made in so many ways. Chettinad Chicken, Chicken Kurma and Kolhapuri Chicken are a few to mention. The spice blends and the cooking fats used are different in every cuisine & this makes the curry taste and smell different. So what is so special about Kerala Chicken Curry?
It is the use of fresh curry leaves, unrefined coconut oil, limited to no usage of tomatoes, generous amount of black pepper, fennel seeds and a unique Kerala spice blend makes this dish very different. Raw coconut is used in different ways – some blend it and add, some people add sliced coconut pieces and a lot of people use coconut milk like the way I used in this post.
That being said, a Kerala Chicken Curry can also be made without coconut and the dish still tastes wonderful due to the generous amount of spices used. This dish is best served with steamed white rice, Brown rice, Ghee Rice, Chapati, Ney Choru, Roti or parathas.
Photo Guide
Step by step photo Instructions
1. Marinate chicken with garam masala, salt, turmeric, red chili powder, lemon juice and black pepper. Cover and keep aside until you prepare the rest. If you want you may use store bought garam masala and leave out making the spice blend here. Dry roast the whole spices on a low to medium heat until aromatic and crisp. Cool them and make a fine powder. Pour little water and make a paste of pouring consistency. Keep this aside.
2. Add coconut oil to a hot pan and saute sliced onions till lightly golden. Stir in the ginger and garlic. Saute for a minute until the raw smell is gone. If you want add tomatoes at this stage and cook down until they lose the raw smell. I don’t use them in this recipe.
3. Add the marinated chicken and saute for 3 to 4 minutes on a high flame. Pour the ground garam masala paste and mix well.
4. Cook covered on a medium to low flame till the chicken is tender and cooked completely. I didn’t pour water to cook the chicken, the moisture in the spice paste was good enough. But if your pan is too dry, you may add a splash of hot water. When the chicken is tender/ cooked, pour coconut milk. If you are using homemade fresh extracted, use thin coconut milk to prevent splitting.
5. Simmer uncovered for 5 minutes. You should have a thick consistency like seen in the picture below. Taste test and adjust salt and black pepper if you want. Heat a small pan with coconut oil for tempering. Add sliced onions/shallots and fry till they turn pink. Add curry leaves and broken dried red chili. When they turn crisp. Switch off the stove.
7. Pour this hot tempering over the Kerala Chicken Curry.
Related Recipes
Recipe Card
Kerala Chicken Curry (Nadan Kozhi Curry)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Marinade
- ½ kg (500 grams) chicken (bone-in cut preferred or use boneless thighs or drumsticks)
- ¼ teaspoon red chili powder (less spicy kind like Kashmiri or byadgi)
- ⅓ teaspoon salt (adjust to your preference)
- ¼ teaspoon turmeric
- ½ teaspoon garam masala
- ¼ to ½ teaspoon crushed black pepper
For the curry
- 2 tablespoons organic coconut oil
- ¾ cup onions chopped or sliced finely (1 large)
- 1 tablespoon ginger garlic paste (or ½ teaspoon each grated)
- ½ cup tomatoes (chopped, optional, read notes)
- ¾ cup coconut milk (thin milk)
For garam masala (or use 1 teaspoon store bought)
- 1½ tablespoons coriander seeds
- 1 inch cinnamon piece
- 4 cloves
- 2 pods green cardamom
- ¼ teaspoon black pepper corn or ½ teaspoon crushed
- 1 teaspoon fennel seeds or ¾ teaspoon fennel powder
- ¼ teaspoon cumin seeds (optional)
- 2 to 4 dried red chilies or ¼ tsp red chili powder (Kashmiri or byadgi)
Tempering (optional)
- 1 tablespoon coconut oil
- 1 dried red chili (break and remove the seeds)
- 3 to 4 pearl onions sliced thinly (Or 3 tbsps sliced shallots)
- 1 sprig curry leaves (pat dry)
Instructions
- Marinate chicken with chili powder, salt, turmeric, pepper and garam masala. Keep aside until you prepare the rest.
Make Kerala Masala
- On a low flame dry roast coriander seeds, cloves, cinnamon, cardamom, pepper and red chilies until they begin to smell aromatic.
- Remove them to a plate and roast fennel seeds along with cumin until both turn aromatic. Add these to a grinder or spice jar and make a fine powder.
- Pour 3 tablespoons water and blend to a smooth paste. Keep this aside.
Make Kerala Chicken Curry With Coconut Milk
- Heat coconut oil in a pan. Add onions and saute till they turn golden. Add ginger garlic paste and saute till the raw smell is gone, for a minute. Add the tomatoes if using and cook until they break down and lose the raw flavor.
- Transfer the marinated chicken and saute on a slightly high flame till it turns white in color, for about 3 to 4 mins.
- Stir in the prepared kerala spice paste (or garam masala mixed with 3 tbsps water). Cover and cook on a low flame till the chicken is fully cooked and tender. If the pan is too dry, pour ¼ cup hot water.
- Pour the coconut milk, stir well and let simmer for 5 mins until slightly thick. Taste test to add more salt or black pepper.
Optional
- Heat a small pan with coconut oil and fry onions till they turn pink. Add curry leaves and red chili. When the leaves turn crisp, remove and pour this over the Kerala Chicken Curry.
- Serve it with ghee rice, coconut rice, appam, parotta or with chapati.
Notes
- I prefer to use 1 tbsp lemon juice to marinate.
- Traditional Kerala chicken curry is made without tomatoes but if you want you may add them.
- You may skip making garam masala and use store bought. But the combination of spices mentioned in the recipe impart the best flavors.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Hi Swasthi,
This is excellent! I have never cooked with Coconut Oil before and it really is a revelation to me. As always, your freshly roasted and ground masalas have wonderfully balanced flavours and I use them just as you say. Bone in meat is now a must for me.
One question though. Do I need to refrigerate the Coconut Oil now that I’ve opened it? In Britain it is a solid fat at room temperature if that makes a difference.
Paul:-)
Hi Paul,
That’s nice to know! Coconut oil won’t require refrigeration unless the package mentions that. If it is in a wide container, it is easier to scoop out even in solid state. Thank you so much for trying and sharing back!
Tried Receipe. Excellent
Thank you
My go to chicken curry recipe
I came across your website while looking for an authentic Nadan kerala chicken curry and I am amazed at your collection. You are an amazing and wonderful cook! I have tried more than 10 recipes in the last few months. This recipe is our favorite way to enjoy the flavors of Kerala. I have made this with and without coconut and we like it both the ways. I have also made your thoran and kerala biryani last week. I was much appreciated by the non-Indian folks as well. Thank you Swasthi. I look forward to make your chicken jalfrezi and baingan bharta soon.
So happy to read this Samantha. Appreciate your time to write back. Hope you enjoy the other recipes too. Thanks a lot
The recipe was excellent and the instructions were easy to follow
Thanks Karthik
Easy fun recipe, I made it twice, the tip on adding the tomato after the chicken is cooked ensures succulent tender chicken ?
Chilli it up to your personal preference x
Glad you like it Byron
The recipe is just wonderful. It tasted delicious and my family loved it. Thank you
Glad you like it
Made this on a whim and didn’t have any tomatoes. It was fantastic! My kids devoured it and said it was the best curry ever! Thank you for always sharing your delicious recipes. Can’t wait to make again.
P.S. can I sub the chicken for chick peas to make it vegetarian?
Hi,
Glad you like all like it. Yes you can use chickpeas or even mixed vegetables like potatoes carrots cauliflower peas etc
Hi Swasthi: I am a Kerala native living in Washington, DC the US capital.
I wanted to make a tasty chicken curry and searched on the internet. I stumbled on your Kerala chicken curry. Recently, I have made this several times and shared the recipes with my sisters. Following the recipe measurements, I am going to make it for 20 people for a church festival. My family as well as my sisters’ family liked the curry. Thanks so much for the detailed recipe and nutritional information, since I am careful with the carbs. I will be making Gulab Jamun from your recipe. Thanks for a wonder recipe site.
Hi Lizy,
Glad to know ! So happy to read this! Have a great time at the Church festival!
🙂
This recipe looks delicious, so I’ll try it tonight. What parts of the chicken do you use: boneless, skinless chicken breasts, bone-in breasts with skin, chicken thighs, etc.? Thank you.
Hi Briana,
I use skinless cut-up whole chicken, that includes everything – thighs, breasts and wings. I have the pictures in the post for reference. But you can just use only drumsticks and thighs too.
Thank you.
Hi Swasthi,
If possible please can you shift the ingredients list upwards before recipe so that it can easily visible.
Hi Bhajji,
Please scroll the page to find the ingredients list
Is made this for the first time to celebrate the bounty of my curry leaf plant. It was delicious!
Glad you like it Rachel
Made this with cubed firm tofu and it’s fantastic.
Another great recipe, thank you so much! I discovered your site a while ago and already tried various recipes, they’re always a success! I’m not Indian but I love Indian food and have cooked my fair share of dals and currys over the years, but I have to say since I found you everything I make tastes even better . I love your authentic recipes,
your detailed instructions with the pictures, it almost feels like I have a friend in my kitchen teaching me the secrets of this wonderful cuisine! You’re my go-to for Indian cooking, in fact I stopped looking around for other recipes since I found you. So thank you thank you and thanks again, keep up with your great work! Oh and it would be great if you had a recipe for Mango Chicken Curry 🙂
My pleasure Maro. So glad you like the recipes. Thanks for writing. That makes me very happy. I will try to share the recipe for mango chicken.
Mouthwatering!!!
Just finished making this and the aroma wafting in the air is just so tantalizing! Thanks Swasthi!
Happy to know Reena. Thank you so much!
Agree, another excellent recipe. I used a store bought garam masala only due to time constraints being out all day ( though i did manage to get a dhal makhani into the slow cooker before leaving), and will make own spice blend next time. I did actually make a chicken version, for my better half, and a tofu (semi pressed ) version for me. The chicken version didn’t need extra liquid for sure, while the tofu benefitted from a little. Overall a great success, mild, coconutty and creamy, however I may add a little more spice next time
Thank you Johnnie
Read through the recipe before you start. I made a few mistakes just with what gets cooked when and where. I was frustrated as I would read the next line and realize it. However, once I tasted it all my frustrations went away, I was so excited! I cook Indian food a lot though I am not Indian. This was really good. I did it without the tomatoes. Mine was not at all spicey but I didn’t have the red chilis so that is why. I definitely want them next time I make it.
Thanks for sharing the outcome Kristin
So glad it turned out good.
🙂
Hello! This was excellent! I am wondering if this would also work with chicken alternatives (like vegan meat or tofu)? Thanks!
Hello Cait,
Glad to know! Yes it should work but cut down the spices a bit.
Hi Swasthi, your cooking recipes are really awesome, cooking special foods are my hobbies and i always follow your methods for various menus, keep adding more
Hi Sudheer,
Glad to know! Thank you
Swasthi thank you very much for yet another excellent recipe. I have been following many of your recipes and they have come out great. Love your detailed instructions, great pictures and good tips in the end. Thank you very much !
Glad to know Sapna
Thank you so much for the comment.
🙂