Nadan Kozhi Curry (Kerala Chicken Curry)

To print recipe:

Step by step recipe:-

Gather all the ingredients together. Dice and chop vegetables as necessary. Marinate chicken with red chili powder, turmeric powder, salt, and rub the spices well on the chicken pieces for an hour.

In a large pot, heat 2 tablespoons of coconut oil on medium heat. When the oil is hot, add thinly sliced onions and sauté for a minute or two. Once the onions start sweating, add the curry leaves. If you add a dash of salt while sautéing the onions, it helps to brown the onions quicker. The browner the onions, the tastier the dish - takes about 6-8 minutes to get there.

Add crushed ginger and garlic. Stir till the raw smell goes away, about a minute. Add in chopped tomatoes, sauté till tomatoes turn mushy - takes about 3-4 minutes.

Now, add in the spices- red chili powder, coriander powder, fennel powder, turmeric powder, garam masala, and salt. Mix and let it fry for about a minute or until you start to see the oil separating from the sides.

It’s time to add the marinated chicken.

Mix everything gently and lower the flame, close the lid, and cook on low for 9-10 minutes. Stir occasionally.

Add 2 tbsp. Water, stir, and add the coconut milk. Add salt and let the curry come to a boil on medium flame. Reduce, adjust salt, and turn off flame.

This curry goes great with everything - rice, paratha, naan or poori (check out poori recipe in blog :))