Nadan Kozhi | Kerala Chicken Curry Recipe
Nadan Kozhi, also known as Kerala Chicken Curry, is a flavorful and aromatic dish from the coastal region of Kerala, India. This curry is packed with bold spices and a rich coconut flavor that will transport your taste buds straight to the heart of Kerala. The dish gets its intense depth of flavor from the roasted coconut paste and a blend of whole spices. Served with Kerala-style Appam or Parotta, this curry makes for a hearty, satisfying meal, perfect for family gatherings, special occasions, or a cozy Sunday brunch.
Cuisine: Kerala Recipes
Course: Dinner
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (Curry cut) | 500 grams |
| Onions, sliced | 3 |
| Tomatoes, finely chopped | 4 |
| Ginger, minced | 1-inch piece |
| Garlic, minced | 10 cloves |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Chicken Masala | 2 teaspoons (Eastern masala preferred) |
| Fresh Coconut, grated | 1 cup |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Curry Leaves | Handful |
| Coconut Oil | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4-6
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Carbohydrates | 10g |
| Fat | 25g |
| Fiber | 3g |
Instructions
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Prep the Ingredients: Begin by prepping all the ingredients. Slice the onions, chop the tomatoes, and mince the ginger and garlic. Set these aside.
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Roast the Coconut and Spices: In a separate pan, heat on low flame and dry roast the grated coconut until it turns golden brown. Add the cloves and cinnamon stick to the coconut and mix well. Turn off the heat and let the mixture cool. This roasting will help infuse the flavors of the whole spices into the coconut. Once the mixture has cooled, grind the roasted coconut and spices into a smooth paste, using just a little water to help it blend.
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Cook the Onions, Ginger, and Garlic: In a large, heavy-bottomed pan, heat coconut oil over medium heat. Add the sliced onions, minced ginger, and garlic. Sauté these until the onions are deep brown and cooked through, which should take about 8-10 minutes.
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Prepare the Spice Mix: While the onions are cooking, add the chicken masala, turmeric powder, red chilli powder, and salt to the pan. Stir these spices into the onion mixture and sauté for another minute, allowing the spices to bloom and release their aromatic flavors.
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Add Tomatoes: Once the spices are well combined, add the finely chopped tomatoes. Continue to cook until the tomatoes soften and release their juices, turning into a thick, mushy consistency. The oil will begin to separate from the mixture when it’s ready.
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Combine Coconut Paste and Chicken: Add the coconut-spice paste to the pan and mix it thoroughly with the onion-tomato mixture. Then, add the chicken pieces, making sure the chicken is well-coated with the aromatic spice paste. Sauté the chicken for a few minutes, allowing it to absorb all the flavors.
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Simmer the Curry: Pour in about 1 cup of water to form the curry base. Stir well, cover the pan, and let it cook on low heat for 15-20 minutes, or until the chicken is cooked through and tender.
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Final Touches: Once the chicken is cooked, check the seasoning and adjust the salt or spices according to your taste. Garnish the curry with fresh curry leaves for added fragrance and flavor.
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Serve and Enjoy: Transfer the Nadan Kozhi (Kerala Chicken Curry) to a serving bowl and serve hot. This curry is best enjoyed with Appam or Kerala Style Whole Wheat Parotta, alongside a side of Seer Fish Fry for a complete Kerala-style meal.
Tips for the Perfect Nadan Kozhi
- Chicken Cut: Using bone-in, skin-on chicken pieces enhances the flavor of the curry. If using boneless chicken, adjust cooking time accordingly.
- Spice Variations: Feel free to adjust the level of spiciness by adding more or less red chili powder based on your heat preference.
- Coconut Oil: Using coconut oil for cooking gives the dish an authentic Kerala taste. If unavailable, you can use any other neutral oil, but the flavor will be different.
- Slow Cooking: Cooking on low heat helps the spices and coconut paste infuse into the chicken, making the curry even more flavorful.
Nadan Kozhi (Kerala Chicken Curry) brings the authentic taste of Kerala right into your kitchen with its aromatic spices and rich coconut base. Perfect for special meals or family gatherings, this dish will surely be a crowd-pleaser!
