Kerala Chicken Curry
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.
For 4 servings
7 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.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.
- c.Mix thoroughly to ensure each piece is evenly coated.
- d.Cover and set aside to marinate for at least 20 minutes at room temperature.
- 2
Step 2
- a.Prepare the Gravy Base
- b.Heat 3 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the sliced onions and sauté for 8-10 minutes, until they become soft and turn a light golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy.
- c.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.
- d.Sauté for 1-2 minutes until the spices are fragrant and you see oil separating from the masala.
- 4
Step 4
- a.Cook the Chicken
- b.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.
- c.Pour in the thin coconut milk and add the remaining 1 tsp of salt. Stir everything together well.
- d.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
Step 5
- a.Finish with Thick Coconut Milk
- b.Once the chicken is cooked, reduce the heat to the absolute lowest setting.
- c.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.
- d.Turn off the heat and set the curry aside.
- 6
Step 6
- a.Prepare the Tempering (Tadka)
- b.In a small pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
- c.Add the mustard seeds and wait for them to splutter.
- d.Immediately add the dried red chilies, sliced shallots, and the sprig of curry leaves.
- e.Sauté until the shallots turn a deep golden brown and become crispy. Be careful not to burn them.
- 7
Step 7
- a.Combine and Serve
- b.Pour the hot tempering, along with the oil, directly over the prepared chicken curry.
- c.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.
- d.Gently stir before serving. Serve hot with appam, idiyappam, parotta, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, homemade coconut milk and virgin coconut oil.
- 2Never boil the curry after adding the thick coconut milk; this will cause it to curdle and ruin the texture. Just heat it gently.
- 3Using bone-in chicken pieces adds significantly more depth and flavor to the gravy.
- 4Letting the curry rest after adding the tempering is a crucial step. It allows the aromatic flavors to infuse throughout the dish.
- 5Frying the shallots for the tempering until they are a deep brown (but not burnt) adds a wonderful crispy texture and sweet, caramelized flavor.
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with 400g of cubed potatoes, firm tofu, or a mix of vegetables like carrots, beans, and cauliflower. Adjust cooking time accordingly.
Spicier VersionSpicier Version
Increase the number of green chilies to 4-5 or add 1/2 tsp of black pepper powder along with the other spice powders in Step 3.
Creamier CurryCreamier Curry
For a richer, creamier gravy, increase the thick coconut milk to 1 full cup and reduce the thin coconut milk slightly.
With Cashew PasteWith Cashew Paste
For a thicker, restaurant-style gravy, blend a tablespoon of soaked cashews with a little water to a fine paste and add it along with the thin coconut milk in Step 4.
Why this is on our healthy list.
Anti-inflammatory Properties
The spices used, such as turmeric (containing curcumin), ginger, and garlic, are well-known for their potent anti-inflammatory effects, which can help reduce inflammation in the body.
Rich in Healthy Fats
Coconut oil and coconut milk are excellent sources of Medium-Chain Triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can be a quick source of energy.
Immunity Boosting
The combination of spices like turmeric, coriander, and ginger, along with garlic and onions, provides a range of antioxidants and compounds that can help support and strengthen the immune system.
Good Source of Protein
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Frequently asked questions
One serving of this Kerala Chicken Curry (approximately 1 cup or 330g) contains around 450-550 calories, depending on the fat content of the chicken and coconut milk used.