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A classic Kerala chicken curry featuring tender chicken simmered in a fragrant, spicy gravy of roasted spices and coconut milk. This traditional 'Nadan Kozhi Curry' is rich, aromatic, and pairs perfectly with rice, appam, or parotta.
For 4 servings
Marinate the chicken
Prepare the curry base
Cook the spices and tomatoes
A classic Kerala chicken curry featuring tender chicken simmered in a fragrant, spicy gravy of roasted spices and coconut milk. This traditional 'Nadan Kozhi Curry' is rich, aromatic, and pairs perfectly with rice, appam, or parotta.
This kerala recipe takes 60 minutes to prepare and yields 4 servings. At 425.36 calories per serving with 26.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the chicken
Simmer the curry
Finish the curry
Make the tempering (Tadka)
Combine and rest
Use chicken breast instead of bone-in pieces and reduce the total coconut oil to 2 tbsp. Opt for light coconut milk for both thin and thick versions to lower the fat content.
Use boneless, skinless chicken cut into small pieces for faster cooking. A good quality store-bought ginger-garlic paste can also save preparation time.
Increase the chicken quantity to 700g for a more protein-dense meal. You can also add a couple of boiled eggs to the curry just before serving.
Replace chicken with an equal weight of firm tofu, paneer, or mixed vegetables like potatoes, carrots, and green beans. Adjust the simmering time accordingly.
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