🇮🇳 Indian

Nadan Kozhi Curry

Name: Nadan Kozhi Curry
Prep time: 24 min
Cook time: 32 min
Total time: 56 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 1 cup Coconut Milk; 1-2 tsp Red Chili Powder; 1 cup Grated Coconut

🇮🇳 Indian

Kerala village chicken curry with second-extract coconut milk. The Sunday-special format that every region does differently. Plate with flaky paratha and sliced onions.

Prep 24 min Cook 32 min Serves 4 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Curry Leaves2 sprigs
Coconut Milk1 cup
Red Chili Powder1-2 tsp
Grated Coconut1 cup

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash and pat the chicken dry; marinate with salt, turmeric, chili powder and ginger garlic paste for at least 30 minutes.
2
Heat oil in a heavy pot and fry the onions till deeply golden — this is the gravy's backbone.
3
Stir in the paste and green chilies, then tomato and spices, frying till the masala darkens and splits.
4
Stir the chicken and grated coconut into the masala, cook five minutes till coated, then add water and simmer.
5
Simmer till done — the meat should leave the bone without a fight — then finish with garam masala and cilantro.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Nadan Kozhi Curry | നാടൻ കോഴി കറി | Kerala Style Chicken Curry · on YouTube