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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
Marinate the Chicken
Prepare the Gravy Base
Cook the Masala
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.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 520.83 calories per serving with 27.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken
Finish with Thick Coconut Milk
Prepare the Tempering (Tadka)
Combine and Serve
Replace chicken with 400g of cubed potatoes, firm tofu, or a mix of vegetables like carrots, beans, and cauliflower. Adjust cooking time accordingly.
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.
For a richer, creamier gravy, increase the thick coconut milk to 1 full cup and reduce the thin coconut milk slightly.
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.
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.
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.
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.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
It can be part of a healthy diet in moderation. It contains protein from chicken and healthy fats (MCTs) from coconut oil and milk. The spices like turmeric and ginger offer anti-inflammatory benefits. However, it is high in saturated fat and calories, so portion control is key.
Yes, you can use boneless, skinless chicken breast or thighs. Cut them into 1.5-inch cubes. Note that boneless chicken cooks faster, so reduce the simmering time in Step 4 to about 10-12 minutes to prevent it from becoming dry.
For the most authentic taste, coconut oil is highly recommended. However, if you don't have it, you can use any neutral vegetable oil or ghee. The final flavor profile will be slightly different.
Thick coconut milk (the first extract) has a high fat content and is sensitive to high heat. It likely curdled because the curry was boiled or heated too quickly after it was added. Always add it on the lowest heat and just warm it through without bringing it to a boil.
Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, avoiding boiling to maintain the gravy's texture.
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