Nadan Kozhi Curry (നാടൻ കോഴി കറി)
A robust Kerala country-style chicken curry simmered in roasted coconut, pepper, and whole spices — dark, fragrant, and deeply warming.
Cuisine: Kerala (Kerala) · Style: Curry · Protein: Chicken · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 750g chicken, bone-in pieces
- 1/2 cup fresh coconut, grated
- 2 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 3 dried red chillies
- 2 large onions, sliced
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 3 tbsp coconut oil
- 15 curry leaves
- 1 tsp garam masala
- Salt to taste
Steps
- Dry roast coconut with coriander, fennel, peppercorns, and red chillies until deep brown. Cool and grind to a paste.
- Heat coconut oil, sauté curry leaves and onions until deep golden.
- Add ginger-garlic paste, turmeric, and tomatoes. Cook until soft.
- Add chicken, salt, and sear on high for 5 minutes.
- Stir in the roasted coconut paste and 2 cups of water.
- Simmer covered for 25-30 minutes until chicken is tender and gravy is thick.
- Finish with garam masala and more curry leaves. Serve with appam or parotta.