Kerala Chicken Curry (Nadan Kozhi Curry)
Make this easy and delicious popular Kerala Chicken curry under 50 mins. Serve it with ghee rice, coconut rice, appam or any flatbreads like parotta or chapati.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 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)
How to make the recipe
- 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.
NUTRITION (estimation only)
Calories: 610kcal | Carbohydrates: 14g | Protein: 34g | Fat: 47g | Saturated Fat: 25g | Cholesterol: 125mg | Sodium: 138mg | Potassium: 698mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 87.9mg | Calcium: 69mg | Iron: 4.7mg
