Nadan kozhi curry | Varutharacha kerala chicken curry recipe with coconut milk
Kerala chicken curry is a delicious and aromatic dish from Kerala, India. There are many popular recipes in Kerala cuisine, and this dish is one of them. Ingredients like coconut milk, curry leaves, coconut oil, and a blend of spices make it a flavor-packed dish. Tempering adds extra taste to this succulent chicken curry dish. If you love to cook new recipes like me and want to cook something delectable for your family, try this recipe.
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Kerala chicken curry recipe
Kerala chicken curry is a delicious dish from Kerala, India. This is a spicy, aromatic, and flavorful dish. Coconut milk adds mild sweetness and makes curry creamy. Follow my recipe step by step to make this dish easily at home.
Ingredients
For marination
- 500 gm chicken
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp salt
- ½ tsp black pepper powder
For masala powder
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- 3 green cardamoms
- 3 cloves
- ½ inch cinnamon
- 1 tsp black pepper, whole
For gravy
- 2 tbsp coconut oil
- ½ tsp mustard seeds
- 1 cup onions, chopped
- 4 green chilies
- 8 curry leaves
- 2 tbsp ginger-garlic paste
- 1½ tsp red chili powder
- ¼ tsp turmeric powder
- 2 tsp salt
- ½ cup tomatoes, chopped
- 1 cup coconut milk
- ¼ cup water
For tempering
- 2 tbsp coconut oil
- 2 tbsp onions, sliced
- 5-6 curry leaves
Instructions
- Take 500 gm chicken in a mixing bowl. Add ½ tsp red chili powder, ¼ tsp turmeric powder, ½ tsp pepper powder, and ½ tsp salt. Mix it well with the chicken and keep it aside for 15 min.
- Add all the ingredients mentioned for masala powder to a pan. Roast them for 2 min. Place the roasted spices on a plate and let them cool down. Now transfer to a grinder jar and grind till you get a smooth powder.
- Heat 4 tbsp coconut oil in a kadai. Add ½ tsp mustard seeds and fry. Once it starts crackling, add 1 cup chopped onions and fry for 4-5 min.
- Add 2 tbsp ginger garlic paste, 3 green chilies, and 8-10 curry leaves. Stir and fry well till the onions for 5 min on medium high heat.
- Turn heat to low, add 1½ tsp red chili powder, ¼ tsp turmeric powder, and ½ tsp salt. Mix everything well and fry for a minute.
- Add ½ cup chopped tomatoes and cook for 2-3 min. Once the tomatoes turn soft and mushy, add the chicken. Mix well, and cook for 5 min on medium-high heat.
- Add ¼ cup water and stir well. Cover with a lid and cook for 15 min.
- Remove the lid and add 1 cup coconut milk. Mix well with the chicken, cover with a lid and cook for another 15 min.
- To make tempering, heat 2 tbsp coconut oil in a pan. Add 2 tbsp sliced onions and 5-6 curry leaves. Fry for 1-2 min and pour the tempering over the chicken curry.
- Serve hot Kerala chicken curry with roti, naan, parotta, or rice.
Notes
- For an authentic taste, use only coconut oil for cooking. Avoid replacing coconut oil with any other cooking oil.
- Adjust the spices as per your liking.
- Use fresh ingredients for better taste.
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