Authentic Kerala Chicken Curry also called Nadan Kozhi Curry which translates to Village Chicken Curry - Simple Rustic Chicken Curry from made with Coconut Milk and Warm Indian Spices.
![Kerala Chicken Curry - Nadan Kozhi Curry -Made with Coconut Milk & Indian Spices](https://www.yellowthyme.com/wp-content/uploads/2018/07/Kerala-Chicken-Curry-4-1024x1024.jpg)
This recipe of Kerala Chicken Curry is very close to my heart .There are so many different ways in which Chicken is cooked in Kerala.Frankly it's overwhelming! If you are looking for dry chicken roast, check out my Kerala chicken Roast recipe.
What is Kerala Chicken Curry?
Kerala Chicken Curry also called as Nadan Chicken Curry is the most basic, no frills Kerala Chicken Curry that's made in most Malabar households.
In fact ,Nadan Kozhi Curry translates to Village Chicken Curry- which is made with the most basic ingredients available easily in their own backyard, including the country chicken , which is said to have a lot more flavour and robustness than the easily available broiler Chicken.
No prizes for guessing what the main ingredient of a Kerala Chicken Curry will be.Obviously it has Coconut- more specifically Coconut milk, which ideally, is freshly extracted from coconut flesh.
How to make Kerala Chicken Curry
Ingredients
- Chicken on the bone
- Medium Sized Onions
- Garlic Cloves
- Inch Ginger
- Green Chilli
- Thick Coconut Milk-First extract*
- Thin- Coconut Milk- second extract**
- Coconut Oil
- Spices -Cinnamon, Cloves, Cardamom, cumin, fennel, Red Chillies, Coriander seeds and Pepper
How to make Coconut Milk at home
Coconut milk can be made ,quite easily ,with fresh coconut.All you need to do is break open the coconut, get the flesh, add it in the blender along with 2 cups of water.Strain the water using a sieve,lightly press and you have the first thick extract of coconut.
The second extract is made the same way by adding 2 cups of water to the left over coconut, blending it again in the food processor and straining the coconut.
Though making your own coconut milk will be so much more flavourful and fresh, it is not always possible to use it.More often than not, we are running against time and modern luxuries of canned coconut milk help us make the curry without breaking a leg(errr coconut I mean).
You may use the canned coconut milk to substitute first extract.The second extract is usually thinned down version of the first, hence add 1 part canned coconut milk to 1 part water and your second extract of coconut milk is ready.
Method to make Nadan Chicken Curry
Utensils- If you have an earthen pot, it's time to fish it out. Earthen pots add a lot of flavour to the curry.If not, use a regular pot.
Step 1: Roast the Spices
Lightly roast the whole spices - Cinnamon,cloves,cardamom,cumin,fennel seeds, peppercorns,chillies & Coriander on low flame.Set to cool.Grind to a fine powder.
Make a paste of the Ginger,Garlic and Chilli.Alternatively use 2 tablespoon ginger garlic paste with chilli slight across the Center.
Step 2- Making the Base
Heat a heavy pot.Add the coconut oil.Add in the onions and cook till translucent.Next,Add the ginger garlic chilli paste.Cook for about 1-2 minutes.
Add the Dry Masala and roast the onions and masala for about 3-4 minutes.
Step 3: Cooking the Chicken
Add the bone in chicken and mix well.Coating the Chicken with the onion masala.Cook and brown the chicken for 5-10 minutes.Pour in the 3 cups of thin extract or 1.5 cups canned coconut milk with 1.5 cups of water.Cover and simmer for 20-25 minutes.
If you want a thick gravy, reduce the curry at this step.After adding the thick coconut milk,the curry shouldnt be boiled as the coconut milk tends to split.
Step 4: Thicken with Coconut Milk
Add the thick coconut milk,Stir the curry well and let it cook open for 5 minutes.
Step 5: Temper(optional)
Temper thinly sliced shallots & Curry Leaves in coconut oil.
Pour over the curry.
Serve hot along with Rice or Appams.
Here are some more Kerala Regional recipes for you
Kerala Chicken Roast- Chicken Peralan
Kerala Prawn Curry- Chemmin Curry
Kerala Mango Prawn Curry
Kerala Veg Stew
Here are some Indian Chicken recipes for you
Butter Chicken
Mughlai Chicken Korma
Goan Chicken Vindaloo
Tamil Pepper Chicken Curry
Chicken 65- Indian Fried Chicken
Nadan Kozhi Curry- Kerala Chicken Curry
Ingredients
- 1 Kg Chicken on the bone or use chicken drumsticks
- 3 Onions - Chopped
- 6 Garlic Cloves
- 1 Inch Ginger
- 1 Green Chilli halved
- 3 Cups Coconut Milk
- 1 tablespoon Coconut Oil
- 1 teaspoon Turmeric
- Salt to Taste
Spice Blend- Check for substitues in notes
- 2 Cinnamon Sticks
- 6 Cloves
- 6 Cardamom Pods
- ½ teaspoon Cumin
- 1 teaspoon Fennel Seeds
- 1 teaspoon Black peppercorns
- 4 Red Chillies
- ¼ Cup Coriander Seeds
Tempering - Optional
- 1 tablespoon Coconut Oil
- 6 Shallots sliced
- 10-12 Curry Leaves
Instructions
Spice Blend
- Lightly roast the whole spices listed under Masala- Cinnamon, cloves,cardamom, cumin, fennel seeds, peppercorns,chillies & Coriander o seeds on low flame till an aroma rises out of them and the coriander seeds toast.Set to cool.Grind to a fine powder.
- Easy substitute - 2 teaspoon store bought garam masala and 2 tablspoon ground coriander seeds.
Chicken curry
- Heat a heavy pot.Add the coconut oil.
- Grate the ginger and garlic.Alternatively use two tablespoons of ginger and garlic paste.
- To the hot oil, add the onions and cook till translucent.Next, add the ginger ,garlic and chilli.Saute for 1-2 minutes.
- Add the dry spice mix( or garam masala and ground coriander seeds) and roast the onions and spices for about 3-4 minutes.Add a splash of water if needed.
- Now add the chicken and mix well.Coating the chicken with the onion masala.
- Add the Salt & turmeric. Cook covered, checking occasionally, till the chicken is cooked, for 20-25 minutes.
- Once the chicken is cooked, add the coconut milk.Let the coconut milk heat through, do not bring to boil.
Temper
- Heat the coconut oil in a small pan.
- As it starts smoking, add the thinly sliced shallots & curry leaves.
- When the onions start to brown, switch off the gas and pour the tempering over the prepared curry.
- Serve hot along with Rice or Appams.
Notes
Nutrition
Dhvani Desai says
Hi!! I made this curry yesterday!! It was just fantastic! Thank you for sharing. Meanwhile do let me know at what stage to add the tumeric and salt?
And do we add the mustard seeds to the final tempering?
chhavi says
Hey Dhvani..Thankyou so much.
I had added in the original recipe but i feel its not neccessary to add mustard seeds so i have removed it from the list.
BM says
Can you make this without coconut milk?
chhavi says
You can make it with store bought coconut milk...Since the recipe is around that, it would be tough to replicate..I think Almond milk could work..but i havent tried that..