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Kerala Chicken Curry Recipe

Kerala Chicken Curry
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Kerala Chicken Curry, known as Nadan Kozhi Curry, is a vibrant and aromatic dish from the southwestern coast of India. This exquisite curry blends tender chicken with rich coconut milk and a medley of spices, offering a taste of Kerala’s culinary heritage.

Ingredients

Scale

For the Marinade:

  • ½ kg (500 grams) chicken (bone-in or boneless thighs/drumsticks)
  • ¼ teaspoon red chili powder (Kashmiri for less heat)
  • ⅓ teaspoon salt (adjust 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, finely chopped (about 1 large onion)
  • 1 tablespoon ginger garlic paste (or fresh grated ginger and garlic)
  • ½ cup tomatoes, chopped (optional)
  • ¾ cup thin coconut milk

For Homemade Garam Masala:

  • 1½ tablespoons coriander seeds
  • 1-inch piece of cinnamon stick
  • 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:

  • Additional coconut oil for frying
  • Dried red chili (broken)
  • Thinly sliced pearl onions or shallots
  • A sprig of curry leaves

Instructions

Marinate the Chicken:

  • In a bowl, mix the chicken with red chili powder, salt, turmeric, garam masala, and crushed black pepper. Ensure the chicken is well coated. Let it marinate while you prep other ingredients.

Make the Spice Paste:

  • Dry roast coriander seeds, cloves, cinnamon, cardamom, black peppercorns, and dried red chilies in a pan over low heat for about 2–3 minutes until fragrant.
  • Add fennel seeds and roast until aromatic. Cool slightly and grind into a fine paste with a bit of water.

Cook the Curry:

  • In a large pan, heat coconut oil over medium heat. Add onions and sauté until golden brown (about 5–7 minutes).
  • Add ginger garlic paste and cook for 1 minute until fragrant. If using, add chopped tomatoes and cook until they soften.
  • Add the marinated chicken and sauté on high heat until it turns white (about 3–4 minutes). Stir in the spice paste, cover, and lower the heat. Cook until the chicken is tender (20–25 minutes), adding water if needed.
  • Pour in the coconut milk and simmer for an additional 5 minutes until slightly thickened.

Optional Tempering:

  • In a small pan, heat coconut oil and fry sliced pearl onions until golden. Add curry leaves and dried red chili, frying until crisp. Pour this over the curry before serving.

Taste and Adjust:

  • Taste the curry and adjust salt or pepper as needed before serving.

Notes

Serving Suggestions:

  • Serve hot, garnished with fresh cilantro or curry leaves for added color.

Tips & Tricks:

  • For a vegetarian option, substitute chicken with tofu or chickpeas.
  • Adjust the heat level by varying the red chili powder to suit your taste.

Storage & Reheating:

  • Store leftovers in an airtight container for up to 5 days in the fridge.
  • Reheat gently on the stove or in the microwave, adding a splash of water if it becomes too thick.
  • This curry freezes well! Store in freezer-safe containers for up to 3 months.

Find it online: https://indianrecipe.info/kerala-chicken-curry/