Kerala Style Chicken Curry (Nadan Kozhi)

Kerala Style Chicken Curry, aka Nadan Kozhi, is a fragrant South Indian creamy coconut curry. Generous pieces of chicken in a rich aromatic Kerala curry sauce bursting with South Indian flavours of curry leaves, black pepper, fennel and coconut.

Our Nadan Kozhi is guaranteed to become your favourite chicken curry.

4.98 from 48 votes

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Course: Main

Cuisine: South Indian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 379kcal

Author: Sarah James

Equipment

Shallow casserole pan - I used an enamelled cast iron shallow casserole

Ingredients

2 tbs coconut oil or vegetable oil
1 teaspoon black mustard seeds
1 teaspoon fennel seeds
10 curry leaves
1 red onion finely diced
3 garlic cloves crushed
3 teaspoons freshly grated ginger about a 2cm piece
1 teaspoon freshly ground black pepper
1 teaspoon turmeric powder
2 teaspoons Kashmiri chilli powder or paprika
1/2 teaspoon red chilli flakes
1 teaspoon garam masala
250 grams passata
125 ml water
750 grams boneless and skinless chicken thighs- about 8 to 10. Cut each thigh into 3 for generous chunks of chicken
25 grams creamed coconut from a block or 3 tablespoons coconut cream or 100ml coconut milk
Optional: toasted coconut flakes to serve.

Metric - US Customary

Instructions

With your pan over a medium heat, add the coconut oil. When the oil is nice and hot, add the mustard seeds, fennel seeds and curry leaves.
As the mustard seeds start to pop, add the diced onion and salt and cook until the onion softens. This should take about 5 to 10 minutes.
Add the garlic, ginger and remaining spices. Cook out for a couple of minutes.
Add the chicken pieces and evenly coat them with the spicy onion mixture. Cook for 5 minutes, stirring occasionally.
Stir in the passata and water, place on the pan lid and cook for 30 minutes at a gentle simmer. Check the chicken pieces are thoroughly cooked and not pink in the centre.
Crumble in the coconut cream and stir until completely melted. If using coconut cream or milk, pour in and stir until fully incorporated.
Optional - sprinkle with toasted coconut flakes.
Serve with basmati rice and naan bread or roti.

Notes

Chilli: If you prefer less heat in your curry, use less chilli flakes or omit them altogether.
Chicken: For a lower fat alternative, use chicken breast pieces in place of chicken thighs.
Coconut: Can be made without coconut and still deliver the true flavours of Kerala.
To store: Cool the Kerala Style Chicken completely before dividing into portions. Store in airtight food safe containers. Keep Kerala Chicken for up to three days in the fridge or three months in the freezer.
To Reheat: Defrost in the fridge overnight if frozen. Reheat in a pan on the stovetop over a medium heat for about 10 minutes, stirring occasionally. Check the chicken is piping hot all the way through.
Nutrition information is approximate and meant as a guideline only.