Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Nadan Kozhi Curry

Traditional 26. Nadan Kozhi Curry recipe

🧺 Ingredients

• 800g country chicken, cut into medium pieces
• 200ml thick coconut milk
• 150ml thin coconut milk
• 3 medium onions, sliced
• 4 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 8-10 curry leaves
• 4 green chilies, slit
• 3 tbsp coriander powder
• 1 tbsp turmeric powder
• 2 tsp fennel seeds
• 1 tsp garam masala
• 3 tbsp coconut oil
• Salt to taste
• 1/2 tsp black pepper powder

👩‍🍳 How to make Nadan Kozhi Curry

1. Temper aromatics (3 mins, medium heat): Heat coconut oil, add mustard seeds and let crackle. Add curry leaves, green chilies, and fennel seeds. Aroma should become fragrant.
2. Brown onions (6 mins, medium-high heat): Add sliced onions to the tempering base. Stir frequently until onions turn golden brown and edges darken.
3. Build spice base (4 mins, medium heat): Add ginger-garlic paste and cook until raw smell disappears, about 2 minutes. Add coriander powder, turmeric powder, and garam masala. Fry for 2 more minutes until oil separates from masala.
4. Add tomatoes (5 mins, medium heat): Add chopped tomatoes and cook covered until they break down completely and lose raw smell. Stir occasionally.
5. Add coconut milk (5 mins, low-medium heat): Pour thin coconut milk first and simmer for 3 minutes. Add thick coconut milk and simmer gently for 2 more minutes. Gravy should coat chicken, not be soupy.
6. Finish (1 min, low heat): Turn off heat, check seasoning. Sprinkle black pepper powder. Gravy will thicken as it cools.

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