Welcome to the tasty world of Kerala Chicken Curry! This dish, also known as Nadan Kozhi Curry, is a fantastic representation of Kerala’s rich food culture. It’s packed with flavors from fresh coconut milk and aromatic spices, making it more than just a meal—it’s a taste journey to the lush landscapes of Kerala.

This recipe highlights the balance of spices and the creamy texture from coconut milk. Whether you’re celebrating a special occasion or enjoying a cozy family dinner, this curry is sure to impress your guests!

Recipe Overview

• Prep and Cook Time: About 1 hour (15 minutes prep, 45 minutes cooking)
• Servings: 4 servings (easy to adjust)
• Difficulty Level: Intermediate
• Equipment Needed:
• Large pan or wok
• Grinder or blender for spices
• Measuring cups and spoons
• Optional: Pressure cooker for quicker chicken cooking
• Meal Prep Tip:
  This curry tastes even better the next day as flavors meld together. Make it in advance and store it in an airtight container in the fridge for up to 5 days.

---

Ingredients

For the Marinade:

• ½ kg (500 grams) chicken (bone-in is best, but boneless thighs work too)
• ¼ teaspoon red chili powder (Kashmiri is milder)
• ⅓ teaspoon salt (to taste)
• ¼ teaspoon turmeric
• ½ teaspoon garam masala
• ¼ to ½ teaspoon crushed black pepper

For the Curry:

• 2 tablespoons coconut oil
• ¾ cup onions, chopped (1 large onion)
• 1 tablespoon ginger garlic paste (or fresh ginger and garlic)
• ½ cup chopped tomatoes (optional)
• ¾ cup thin coconut milk

For Homemade Garam Masala:

• 1½ tablespoons coriander seeds
• 1-inch piece of cinnamon
• 4 cloves
• 2 pods green cardamom
• ¼ teaspoon black peppercorns
• 1 teaspoon fennel seeds (or powder)
• Optional: cumin seeds and dried red chilies

Optional Tempering:

• Extra coconut oil for frying
• Dried red chili (break and remove seeds)
• Thinly sliced pearl onions or shallots
• A sprig of curry leaves

Substitutions:

• Chicken: Swap with tofu or chickpeas for a vegetarian option.
• Coconut Milk: Use heavy cream for a richer texture.
• Spices: Store-bought garam masala works if you lack whole spices.

Ingredient Quality:

Fresh ingredients make a huge difference! Use high-quality coconut milk and fresh spices for the best taste.

---

Step-by-Step Cooking Guide

Marinade:

1. In a bowl, mix chicken with red chili powder, salt, turmeric, garam masala, and crushed black pepper.
2. Combine well, ensuring the chicken is evenly coated. Set aside to marinate while you prep the other ingredients.

Make the Spice Paste:

1. Heat a pan on low and dry roast coriander seeds, cloves, cinnamon, cardamom, black peppercorns, and dried red chilies until they smell great (about 2–3 minutes).
2. Remove from heat and roast fennel seeds until fragrant.
3. Cool down a bit and grind everything with a splash of water until smooth.

Cook the Curry:

1. Heat coconut oil in a large pan over medium heat.
2. Add chopped onions. Sauté until they turn golden brown (about 5–7 minutes).
3. Stir in the ginger garlic paste. Cook until fragrant (about 1 minute).
4. If using tomatoes, add them and cook until soft.
5. Add the marinated chicken. Sauté on high heat until it turns white (about 3–4 minutes).
6. Stir in the spice paste. Cover, reduce heat to low, and cook until the chicken is tender (20–25 minutes). Add water if it’s too thick.
7. Pour in the coconut milk. Let it simmer for another 5 minutes until slightly thickened.

Optional Tempering:

1. In a small pan, heat some coconut oil. Fry sliced pearl onions until pink.
2. Add curry leaves and dried red chili. Fry until crisp.
3. Pour this mixture over the curry before serving.

Final Taste Check:

Give your curry a taste! Adjust salt or black pepper if needed.

Variations & Customization

• Dietary Choices:
  To keep it gluten-free, ensure your spices are certified gluten-free.
• Spice Level:
  Adjust the chili powder to suit your heat preferences.
• Fancy Versions:
  For special occasions, add cashews or use homemade coconut milk for a richer flavor.
• Seasonal Additions:
  Feel free to toss in seasonal veggies like bell peppers or peas for extra nutrition.

---

Serving & Storing

Serving Tips:

Serve hot, garnished with fresh cilantro or curry leaves for a pop of color.

Best Side Dishes:

It goes great with ghee rice, appam (rice pancakes), parotta, or chapati to soak up that delicious sauce.

Storage:

Store leftovers in an airtight container in the fridge for up to 5 days.

Reheating:

Reheat gently on low heat on the stove or in the microwave. Add a splash of water if it thickens too much.

Freezing Guidance:

This curry freezes well! Store in freezer-safe containers for up to 3 months.

---

Making Kerala Chicken Curry is about more than just the recipe—it’s about enjoying the rich flavors and traditions behind it. I hope you have as much fun making it as I do! Happy cooking!

Print