Nandan Kozhi Recipe – Kerala Style Chicken Curry
Nandan Kozhi, a traditional Kerala-style chicken curry, is a rich and flavorful dish that will transport you to the coastal region of Southern India. The chicken is cooked in a blend of aromatic spices, fresh coconut, and the signature flavors of Kerala, offering a mouthwatering experience for anyone who enjoys spicy, hearty curries. This recipe, perfect for a Sunday brunch or a special dinner, pairs beautifully with Appam (a type of rice pancake) or Kerala-style whole wheat Parotta. Let’s dive into the delicious world of Nandan Kozhi.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (curry cut) | 500 grams |
| Onions (sliced) | 3 |
| Tomatoes (chopped) | 4 |
| Ginger (minced) | 1 inch |
| Garlic (minced) | 10 cloves |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Chicken Masala (or Eastern masala for Kerala flavor) | 2 teaspoons |
| Fresh Coconut (grated) | 1 cup |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Curry Leaves | Handful |
| Coconut Oil | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Kerala
Course: Dinner
Diet: High Protein, Non-Vegetarian
Instructions
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Sautéing the Base
Begin by heating 2 tablespoons of coconut oil in a large, heavy-bottomed pan over medium heat. Once the oil is hot, add the sliced onions, minced ginger, and garlic. Sauté the mixture, stirring occasionally, until the onions turn a deep brown and become tender. This process will infuse the curry with rich flavors. -
-
Roasting the Coconut
While the onions are sautéing, take another pan and dry roast the grated coconut on a low flame. Keep stirring to ensure it does not burn. Once the coconut turns golden brown, add the whole spices—cloves and cinnamon stick—and mix well. Turn off the heat and allow it to cool slightly. The residual heat will help infuse the spices into the roasted coconut, enhancing the flavors. -
Grinding the Coconut Paste
Once the coconut-spice mixture has cooled, grind it into a smooth paste by adding a little water as needed. This will form the base of your curry’s rich, creamy texture. -
Cooking the Spices and Chicken
Now that the onions are well-cooked, add the dry spices—chicken masala, turmeric powder, red chili powder, and salt. Sauté this mixture for about 1 minute to allow the spices to release their oils and become fragrant. Next, add the chopped tomatoes and continue frying until the oil begins to separate from the mixture, signaling that the base is ready. -
Combining the Coconut Paste and Chicken
Add the freshly ground coconut and spice paste to the pan, followed by the chicken pieces. Stir everything together, ensuring the chicken is well-coated with the spices. Sauté for a few more minutes to allow the flavors to meld. -
Simmering the Curry
Pour in approximately 1 cup of water and stir to combine. Cover the pan and reduce the heat to low. Let the chicken cook for 15 to 18 minutes, or until it is tender and thoroughly cooked. The curry should have a thick, flavorful sauce by the end of this time. -
Finishing Touches
Once the chicken is fully cooked, garnish the curry with a handful of fresh curry leaves. The curry leaves will impart an authentic Kerala aroma and flavor, making this dish even more authentic.
Serving Suggestions
Nandan Kozhi is best enjoyed as part of a traditional Kerala meal. Serve this aromatic chicken curry alongside Appam (a soft, spongy rice pancake) or Kerala-style whole wheat Parotta for an unforgettable dining experience. Pair it with a side of crispy Seer Fish Fry for a complete Kerala feast.
Tips for Perfecting Nandan Kozhi
- Coconut: Freshly grated coconut is key to achieving the authentic flavor of Kerala. Avoid using desiccated coconut for the best results.
- Spices: If you cannot find chicken masala, you can substitute with garam masala, but the flavor might be slightly different.
- Heat Level: Adjust the amount of red chili powder based on your preference for spiciness. Kerala-style curries are often quite spicy, so feel free to add more if desired.
- Consistency: If you prefer a thinner curry, simply add more water during the cooking process to achieve your desired consistency.
This Nandan Kozhi recipe brings together the best of Kerala’s bold flavors, and with the rich coconut gravy and aromatic spices, it is bound to be a hit at your dinner table. Whether you’re an experienced cook or a beginner, this dish will transport you to the sunny shores of Kerala with every bite!
