Nadan Kozhi Curry- Kerala Coconut Chicken Curry

Kerala Chicken Curry - Nadan Kozhi Curry -Made with Coconut Milk & Indian Spices

Nadan Kozhi Curry- Kerala Coconut Chicken Curry

Easy Chicken curry from kerala, made with onions and coconut milk.

Course Main Course

Cuisine Indian

Keyword chicken, curry, kerala, Nadan Kozhi Curry- Kerala Chicken Curry

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 378kcal

Author Chhavi

Ingredients

1 Tablespoon Coconut Oil
3 Onions about 300-400 grams- Finely chopped
1 Green Chilli halved ; more to make it spicy
6 Garlic Cloves
1 Inch Ginger
1.5 teaspoon Turmeric
2 Tablespoon Ground Coriander Seeds
1 teaspoon Chili powder
2 pounds Chicken 1 kg; on the bone or use chicken drumsticks
3 Cups Coconut Milk
Salt to Taste
1 tablespoon Lemon juice or ¼ teaspoon tamarind paste/ 1 piece of kokum.

Spice Blend- Check for substitues in notes

1 Cinnamon Sticks
3 Cloves
3 Cardamom Pods
½ teaspoon Cumin
1 teaspoon Fennel Seeds
1 teaspoon Black peppercorns

Tempering - Optional

1 Tablespoon Coconut Oil
1 Tablespoon Shallots sliced
10-12 Curry Leaves

Instructions

Spice Blend

Blend the ingredients listed under whole spices - cinnamon, cumin, fennel seeds, cloves, black pepper and cardamom. Or use 1 tablespoon of garam masala.(adjust as per taste)

Chicken curry

Heat a heavy pot. Add the coconut oil.
Add finely chopped onions, ginger and garlic.
Saute for 1-2 minutes till the onions soften and just starts to turn brown.
Add the dry spice mix ( or garam masala ), turmeric, chili powder and ground coriander seeds powder.Roast the onions and spices for about 3-4 minutes.Add a splash of water if it starts to burn.
Now add the chicken and ½ cup of coconut milk and mix well. Coating the chicken with the onion masala.
Cook covered, checking occasionally, till the chicken is cooked, for 20-25 minutes.
Once the chicken is cooked, add rest of the coconut milk.Let the coconut milk heat through, do not bring to boil.
Add lemon juice and taste test for salt.

Fried Shallots

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. Discard the oil and add the fried shallots( sambhar onion) and curry leaves on top.
Serve hot along with Rice or Appams.

Notes

Whole Spices: If it's too complicated, use curry powder or 1 tablespoon of garam masala. Both of these are Indian pantry staples.

Chicken - You can get the chicken from Indian or Pakistani stores or butchers. Or you can use cubed skinless chicken thighs or chicken drumsticks instead. The cooking time might vary slightly, but you can check if the chicken is cooked by slicing it into the thickest part. Here is a shrimp version of this Kerala chicken curry.

Chili - Fresh green chilies add a gorgeous flavor to this curry. If you can't get Indian chilies, use whatever fresh green chilies you have on hand. Jalapeno, banana peppers, or Thai green or red chilies are great substitutes.

Coconut milk -Homemade coconut milk is amazing, but I would rather save myself the dishes and the effort using the best quality coconut milk I can get.

Curry Leaves are a staple in South Indian cooking. If you do not use them often, buy dried curry leaves, which last a long time.

Lemon juice- This is a simple souring agent for this curry. But ideally, I use a piece of kokum instead, which is added along with the coconut milk after the chicken has been cooked.

Make ahead: This curry is fabulous when made a day ahead. The chicken soaks in all the spices. This is also a great meal-prep recipe! The curry will be good in the fridge (stored in air-tight containers) for 5 to 6 days.

Nutrition