A classic chicken curry from the heart of Kerala, featuring tender chicken pieces simmered in a fragrant, spiced coconut milk gravy. This Nadan Kozhi Curry is rich, aromatic, and perfect with appam or rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
496cal
33gprotein
24gcarbs
31g
Ingredients
500 g Chicken (Bone-in, curry cut pieces)
0.75 tsp Turmeric Powder (0.5 tsp for marinade, 0.25 tsp for gravy)
2 tsp Kashmiri Red Chili Powder (1 tsp for marinade, 1 tsp for gravy)
1.5 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice
4 tbsp Coconut Oil (3 tbsp for gravy, 1 tbsp for tempering)
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About Kerala Chicken Curry, Matta Rice, Beans Mezhukkupuratti and Tomato Rasam
Protein-packed Nadan Kozhi Curry with fiber-rich Matta rice & tangy Rasam - a true comfort food!
This kerala dish is perfect for lunch. With 845.62 calories and 42.199999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 medium Tomato (Finely chopped)
2 tsp Coriander Powder
1 tsp Garam Masala
1.5 cup Thin Coconut Milk (Second extract)
0.75 cup Thick Coconut Milk (First extract)
1 tsp Mustard Seeds
2 pcs Dried Red Chili (Broken into halves)
5 pcs Shallots (For tempering, thinly sliced)
1 sprig Curry Leaves
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 0.5 tsp salt, and the lemon juice.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 20 minutes at room temperature.
2
Prepare the Gravy Base
Heat 3 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the sliced onions and sauté for 8-10 minutes, until they become soft and turn a light golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.
3
Cook the Masala
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy.
Reduce the heat to low. Add the remaining 0.25 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, and 1 tsp garam masala.
Sauté for 1-2 minutes until the spices are fragrant and you see oil separating from the masala.
4
Cook the Chicken
Add the marinated chicken to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is seared and lightly browned on all sides.
Pour in the thin coconut milk and add the remaining 1 tsp of salt. Stir everything together well.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
5
Finish with Thick Coconut Milk
Once the chicken is cooked, reduce the heat to the absolute lowest setting.
Stir in the thick coconut milk. Gently warm it through for 2-3 minutes. It is crucial not to let the curry boil at this stage, as the thick milk can split.
Turn off the heat and set the curry aside.
6
Prepare the Tempering (Tadka)
In a small pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
Add the mustard seeds and wait for them to splutter.
Immediately add the dried red chilies, sliced shallots, and the sprig of curry leaves.
Sauté until the shallots turn a deep golden brown and become crispy. Be careful not to burn them.
7
Combine and Serve
Pour the hot tempering, along with the oil, directly over the prepared chicken curry.
Immediately cover the pan with a lid to trap the aromas. Let the curry rest for at least 10-15 minutes for the flavors to meld beautifully.
Gently stir before serving. Serve hot with appam, idiyappam, parotta, or steamed rice.
4
Serving size: 1 cup
67cal
1gprotein
14gcarbs
1gfat
Ingredients
1.5 cup Matta Rice (Also known as Kerala Red Rice or Rosematta Rice)
4 cup Water (For pressure cooking)
0.5 tsp Salt (Optional, to taste)
Instructions
1
Rinse and Soak the Rice
Place the matta rice in a large bowl. Rinse it under cold running water 4-5 times, rubbing the grains gently between your palms, until the water runs mostly clear.
Add fresh water to the bowl to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 2 hours for a softer texture.
After soaking, drain the water completely using a colander.
2
Pressure Cook the Rice
Transfer the drained rice to a 3-liter or larger pressure cooker.
Add 4 cups of fresh water and the optional salt. Stir once.
Secure the lid of the pressure cooker and place the weight on the vent. Cook on high heat until you hear the first whistle.
After the first whistle, reduce the heat to low and let it simmer for 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes. Do not attempt to quick-release the pressure.
3
Fluff and Serve
Once the pressure has completely subsided, carefully open the cooker lid.
The rice should be perfectly cooked and absorbed all the water. Gently fluff the grains with a fork or a spatula.
Serve hot with your favorite Kerala curries like Sambar, Avial, or Pulissery.
1 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Salt (Or to taste)
2 tbsp Water (Optional, only if needed to prevent sticking)
Instructions
1
Prepare Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and chop them into uniform 1-inch long pieces.
Thinly slice the shallots and lightly crush the garlic cloves with the side of a knife or in a mortar and pestle.
2
Temper and Sauté Aromatics
Heat coconut oil in a heavy-bottomed pan (kadai) or skillet over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30 seconds.
Immediately add the sliced shallots, crushed garlic, and curry leaves. Sauté for 3-4 minutes, stirring frequently, until the shallots soften and turn a light golden brown.
3
Add Beans and Spices
Add the chopped green beans to the pan.
Sprinkle the turmeric powder, red chilli powder, and salt over the beans.
Mix everything thoroughly for about 2 minutes, ensuring the beans are evenly coated with the oil and spices.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
Reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid and let the beans cook for 12-15 minutes.
The beans will cook in their own steam. Stir every 4-5 minutes to prevent them from sticking to the bottom.
Only if the pan looks completely dry and spices might burn, sprinkle 1-2 tablespoons of water.
5
Roast and Serve
Once the beans are tender but still have a slight bite, remove the lid.
Increase the heat to medium and stir-fry for another 2-3 minutes. This step helps to evaporate any remaining moisture and gives the beans a slightly roasted, glossy finish.
Turn off the heat. Serve the Beans Mezhukkupuratti hot as a side dish with steamed rice and sambar or rasam.
