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Nadan Kozhi Curry
Nadan Kozhi Curry is a traditional Indian recipe (from Kerala) for a for a fairly simple curry of chicken in an aromatic chilli and tomato base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Nadan Kozhi Curry.
prep time
15 minutes
cook time
35 minutes
Total Time:
50 minutes
Additional Time:
(+1 hour marinating)
Serves:
6
Rating: 
Tags : CurryChilli RecipesSpice RecipesChicken RecipesIndian Recipes
The Nadan Kozhi is on the simpler side of chicken curries. A classic Keralan curry that’s easy to make at home, this dish is quintessential and simple.
Ingredients:
1.5–2kg Chicken, cut into medium pieces
2 large Onions, coarsely chopped
3cm (1 in) piece of Ginger, coarsely chopped
8 Garlic cloves, coarsely chopped
6 green chillies
1 sprig Curry leaves
½ tsp Turmeric powder
1 tbsp Chilli powder (I usually blend 1 tsp Kashmiri chilli powder with 2 tsp hot chilli powder)
1 tbsp Coriander powder
2 ½ tsp Garam masala
2 medium Tomatoes, chopped
Salt, to taste
4 tbsp Coconut oil (or as needed)
½ tsp Mustard seeds
2 Dry red chillies, broken into pieces
1 sprig Curry leaves
Method:
Grind together the ginger, garlic, green chillies and curry leaves to a coarse paste then scrape into a small bowl (do this in a mortar or a wet/dry blender). Also grind the onion to a coarse paste (note that onion paste oxidises and turns bitter very soon after you make it, so prepare this just before you need to cook it).
Place a deep pan over medium-high heat. Add the coconut oil and when hot use to fry the ginger-garlic and chilli paste and the onion paste until golden brown (but take care not to let them burn). Th is will take longer than you think, at least 20 minutes. Reduce the heat to low.
Stir in the turmeric, chilli powder, coriander powder and garam masala with a sprinkling of water (this helps to prevent them from burning). Stir well to combine and cook for about 5 minutes until they are no longer raw.
Add the chopped tomatoes, stir well to combine and cook for a further 8 minutes, until the tomatoes begin to break down to a sauce.
Add 60ml (1/4 cup) hot water and mix to combine. Now add the chicken pieces and season to taste with salt. Stir to cover the chicken with the gravy then add a further 125ml (1/2 cup) hot water. Cover with a tight-fitting lid and simmer for about 20 minutes, or until the chicken is cooked through.
Adjust the seasoning to taste. By this time the gravy should be very thick. If too thick for your liking, add 125ml (1/2 cup) boiling water. Return to a boil, and cook for a few minutes more.
In the meantime, heat 1 tsp coconut oil in a small pan. Add the mustard seeds and allow to splutter then stir in the dried chilli pieces and curry leaves. Allow the curry leaves to blacken then pour the tempering over the curry. Secure the lid and cook for 10 minutes.
Mix the ingredients well then turn into a warmed serving dish. Serve accompanied by rice, Kerala porotta, chapathis, idiyappam, appam, puttu etc.
