Aromatic Kerala Chicken Curry: Nadan Kozhi Delight

Kerala Chicken Curry Recipe – Nadan Kozhi Curry

Discover the rich and aromatic flavors of Kerala with this traditional Nadan Kozhi Curry, a delightful dish that showcases tender chicken cooked in a luscious coconut milk sauce infused with fragrant spices. Perfectly balanced and deeply satisfying, this curry is sure to become a favorite in your kitchen. Served best with Nei Choru (ghee rice) or Malabar Parotta, it’s an inviting dish for any meal.

Ingredients

Nutritional Information (per serving)

Preparation Time

Instructions

1. Marinate the Chicken: Begin by preparing the chicken for the curry. In a mixing bowl, combine the chicken pieces with 2 teaspoons of red chili powder, 1 teaspoon of turmeric powder, and 1.5 teaspoons of salt. Rub the spices thoroughly into the chicken to ensure it is well-coated. Set the marinated chicken aside for at least an hour to allow the flavors to infuse.

   Related Articles

   • 
     Heavenly Kunafa: Irresistible Arabic Sweet Delight Recipe
   • 
     Crispy Sesame Bread Cutlets: A Flavorful Indian Snack
   • 
     Vazhaipoo Bajra Adai – Banana Flower & Millet Dosa (Diabetic-Friendly)
   • 
     Tangy Sweet Tinda Masala (Apple Gourd Curry)

2. Sauté Onions and Aromatics: In a kadai (a traditional Indian wok), heat 2 tablespoons of coconut oil over medium heat. Once the oil is hot, add the thinly sliced onions along with the fresh curry leaves. Sprinkle a pinch of salt over the onions to expedite the browning process. Sauté the onions for about 5-7 minutes until they turn a rich golden brown.

3. Add Ginger, Garlic, and Tomatoes: Incorporate the crushed ginger and garlic into the kadai, stirring continuously until the raw aroma dissipates, which should take about a minute. Next, add the chopped tomato and sauté until it softens and breaks down into a mushy consistency.

4. Blend in the Spices: With the base ready, add the remaining spices to the mixture: 2 tablespoons of red chili powder, 1 tablespoon of coriander powder, 1 tablespoon of fennel powder, 1 teaspoon of turmeric powder, and 1 teaspoon of garam masala. Mix everything together thoroughly, ensuring the spices are evenly distributed.

5. Cook the Chicken: Once the oil begins to separate from the masala, gently fold in the marinated chicken along with any leftover marinade. Toss the chicken to ensure it is well coated with the spice mixture. Cover the kadai with a lid and let the chicken cook on low flame for about 10 to 12 minutes, stirring occasionally to prevent sticking. If the mixture appears too dry, add a couple of tablespoons of water.

6. Add Coconut Milk: Pour in 1 cup of thick coconut milk, stirring gently to combine. Taste the curry and adjust the salt according to your preference. Allow the mixture to come to a boil over medium heat, ensuring that all the flavors meld beautifully.

7. Final Adjustments: After the curry reaches a boil, you can adjust its consistency to your liking by adding more coconut milk or water as desired. Once satisfied, turn off the heat and garnish with freshly chopped coriander leaves for an added burst of flavor.

8. Let it Rest: Cover the Kerala Chicken Curry and allow it to rest for a few minutes. This resting period helps the flavors further develop and ensures a more sumptuous taste.

9. Serve: Present your Kerala Chicken Curry with a side of Nei Choru or Malabar Parotta for a delightful and authentic Kerala dining experience. Enjoy!

With its robust flavors and comforting textures, this Kerala Chicken Curry Recipe – Nadan Kozhi Curry is not just a meal; it’s a celebration of Kerala’s culinary heritage that will warm your heart and fill your home with aromatic delights. Enjoy making and sharing this special dish with family and friends!