If you’re a fan of flavour-packed curries, look no further than Nadan Kozhi Curry. This is Kerala’s signature chicken curry – a bowl full of comfort, spice, and everything nice. It’s the type of curry that’ll have you licking your fingers and reaching for seconds before you even finish the first round! The name Nadan Kozhi Curry literally translates to “country chicken curry” in Malayalam. And trust me, this dish is as traditional as it gets. Whether it’s served at festive occasions or enjoyed as a daily family meal, it’s loved by all.
Ready to make this delightful, flavour-rich curry at home? Let’s dive in.
The Magic Ingredients for Nadan Kozhi Curry:
What makes Nadan Kozhi Curry stand out is its simple yet deeply aromatic ingredients. Freshly ground spices, coconut, and the freshest curry leaves make all the difference. Here’s a quick rundown of what you’ll need:
- 500g Chicken (preferably on the bone)
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1 cup coconut milk
- 2 tbsp coconut oil (Kerala’s gold!)
- 2 tsp ginger-garlic paste
- 2-3 green chillies, slit
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala
- A handful of curry leaves
- Salt to taste
- Freshly ground black pepper (the Kerala secret weapon)
- Fresh coriander leaves for garnish
How to Make Nadan Kozhi Curry – The Simple Way
This is where the magic happens. Making Nadan Kozhi Curry may seem intimidating with its deep, complex flavours, but trust me, it’s easier than it sounds. So, roll up your sleeves and get ready to bring Kerala’s kitchen to your home!
Step 1: Heat Things Up
Start by heating coconut oil in a large pot. Nadan Kozhi Curry just isn’t the same without that rich, fragrant coconut oil. Once it’s shimmering, toss in the curry leaves. The sizzle and pop of the curry leaves hitting hot oil will immediately fill your kitchen with Kerala vibes.
Step 2: Onions, Spice, and All Things Nice
Now, add the thinly sliced onions. Cook until they’re golden brown and caramelised. Patience is key here. You want them soft and sweet, not burned. Next, throw in the ginger-garlic paste and sauté until the raw smell disappears. This is where the magic of Nadan Kozhi begins.
Step 3: Spice It Up
Time to turn up the heat! Add the turmeric, red chilli, and coriander powders. Don’t forget the garam masala. Mix everything well, and let those spices toast for a minute or two. Your kitchen should now smell like a Kerala spice market – rich, earthy, and fragrant. That’s when you know you’re doing it right.
Step 4: Chicken Meets Spice
Add the chicken pieces into the pot and coat them well with the spice mixture. Let them sear on high heat for a couple of minutes, allowing the chicken to lock in all those beautiful flavours. It’s the point where your Nadan Kozhi Curry starts to come alive.
Step 5: Tomatoes and Coconut Love
Now, add the chopped tomatoes. Cook until they break down into a lovely sauce. Then, pour in the coconut milk and mix well. The coconut milk gives Nadan Kozhi Curry its signature creamy texture and delicate sweetness, balancing the spice perfectly.
Step 6: Simmer to Perfection
Lower the heat and let the curry simmer for 20-25 minutes. The chicken will soak up all the flavours, and the sauce will thicken beautifully. Keep stirring occasionally and, if needed, add a splash of water. At this stage, it’s hard not to sneak a taste. Go ahead, no one’s watching!
Step 7: Finishing Touches
Once the curry has reached your desired consistency, sprinkle freshly ground black pepper on top. Garnish with coriander leaves for that final pop of colour. Your Nadan Kozhi Curry is now ready to serve!
Serving Suggestions
- Nadan Kozhi Curry is best served with rice, but it’s just as delicious with Kerala’s famous flaky parottas, chapatis, or appams. No matter what you pair it with, just make sure you’ve got enough on hand – because this curry disappears fast!
Why You’ll Love This Nadan Kozhi Curry Recipe
What makes this Nadan Kozhi Curry recipe stand out? Simplicity! It’s a no-fuss recipe that you can whip up in less than an hour. The best part? It’s all about natural ingredients – no shortcuts or fancy ingredients here. Just good ol’ spices, chicken, and coconut.
And the result? A warm, comforting curry that’s bursting with flavours. Whether you’re making it for family or friends, this dish is sure to leave everyone asking for the recipe.
A Fun Twist – Nadan Pulli Kozhi
If you love Nadan Kozhi Curry, you’ll definitely want to try Nadan Pulli Kozhi. It’s a tangier, spicier version that’s made with tamarind and an extra punch of spice. It’s the perfect dish for those who love a little more heat in their food. Keep an eye out for this dish next time you’re exploring Kerala cuisine!
Final Thoughts
Making Nadan Kozhi Curry is like taking a mini-vacation to Kerala – minus the long flight. With each bite, you’ll experience the warmth of coconut, the punch of black pepper, and the richness of Kerala’s spices. It’s a curry that comforts the soul and satisfies the taste buds.
So, what are you waiting for? Grab your ingredients and start cooking! Once you’ve tasted this homemade Nadan Kozhi Curry, I guarantee it’ll become your new favourite comfort food.