Go Back
+ servings
Kerala Chicken Curry - Nadan Kozhi Curry -Made with Coconut Milk & Indian Spices
Print

Nadan Kozhi Curry- Kerala Chicken Curry

Authentic Kerala Chicken Curry also called Nadan Kozhi Curry - Simple Rustic Chicken Curry from made with Coconut Milk and Warm Spices.
Course Main Course
Cuisine Indian
Keyword chicken, curry, kerala, Nadan Kozhi Curry- Kerala Chicken Curry
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 678kcal
Author Chhavi

Ingredients

  • 1 Kg Chicken on the bone- Cut into medium size
  • 3 Onions- Chopped
  • 6 Garlic Cloves
  • 1 Inch Ginger
  • 1 Green Chilli
  • 1 Cups Thick Coconut Milk-First extract*
  • 3 Cups Thin- Coconut Milk- second extract**
  • 2 tbsp Coconut Oil
  • 1 tsp Turmeric
  • Salt to Taste

Masala

Tempering

  • 1 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 6 Shallots sliced
  • 10-12 Curry Leaves

Instructions

  • Lightly roast the whole spices listed under Masala- Cinnamon,cloves,cardamom,cumin,fennel seeds, peppercorns,chillies & Coriander on low flame till an aroma rises out of them and the coriander seeds toast.Set to cool.Grind to a fine powder.
  • Make a paste of the Ginger,Garlic and Chilli.Alternatively use 2 tbsp ginger garlic paste with chilli slight across the Center.
  • Heat a heavy pot.Add the coconut oil.
  • Spoon in the onions and cook till translucent.Next,Add the ginger garlic chilli paste.
  • Cook for about 1-2 minutes.
  • Sprinkle in the Dry Masala and roast the onions and masala for about 3-4 minutes.
  • Now add the 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.Cover and simmer for 20-25 minutes.
  • Add the thick coconut milk,Stir the curry well and let it cook open for 5 minutes.If you want to thicken the gravy cook on high flame for a few more minutes.

Temper

  • Heat the coconut oil in a small pan/Kadhai.
  • As it starts smoking, add the thinly sliced shallots & Curry Leaves.Give it a Stir to mix everything.
  • When the onions start to brown, switch off the gas and pot the tempering over the prepared Curry.
  • Serve hot along with Rice or Appams.

Notes

1 Cups Thick Coconut Milk-First extract*
Blend 2 cups of fresh coconut with 1 cup of water.Strain the coconut and you get the first extract-Thick coconut Milk
3 Cups Thin- Coconut Milk- second extract**
After extracting the thick coconut milk- Blend the left over coconut with 3 cups of water.Strain the coconut and you get the Second extract-Thin coconut Milk
Storebought Canned Coconut Milk
Use the equal amount of canned coconut milk instead of the first extract.Dilute 1 Cup of canned coconut milk with 2 cups of water to get the thin second Extract

Nutrition

Calories: 678kcal | Carbohydrates: 12g | Protein: 31.4g | Fat: 58.2g | Saturated Fat: 37.9g | Cholesterol: 113mg | Sodium: 314mg | Potassium: 405mg | Fiber: 3.9g | Sugar: 6.4g | Calcium: 33mg | Iron: 4mg