Are you ready to embark on a culinary journey that will make your kitchen smell like a traditional Kerala restaurant? This Nadan Kohzi Chicken Curry is not just a recipe; it's a flavor explosion that captures the heart and soul of South Indian cuisine. Imagine tender chicken pieces swimming in a rich, aromatic coconut milk-based gravy, infused with perfectly balanced spices that will make your family and friends beg for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500 grams chicken, cut into pieces
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1 cup coconut milk
- 2 tablespoons oil
- Salt to taste
- Fresh curry leaves for garnish
Instructions
- Begin by preparing all your ingredients. Cut the chicken into pieces and set aside. Slice the onions and chop the tomatoes. Prepare the ginger-garlic paste if you haven't done so already. Slit the green chilies and measure out the spices: turmeric powder, coriander powder, garam masala, and salt.
- In a large pan or pot, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the sliced onions. Sauté the onions until they turn golden brown, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.
- Next, add the ginger-garlic paste and the slit green chilies to the pan. Sauté for an additional 2-3 minutes until the raw smell of the ginger and garlic disappears.
- Add the chopped tomatoes to the pan. Cook them down for about 5 minutes until they soften and start to break down. Stir occasionally to prevent sticking.
- Once the tomatoes are cooked, add the turmeric powder, coriander powder, and salt. Mix well to incorporate the spices into the mixture. Cook for another 2 minutes to allow the spices to release their flavors.
- Now, add the chicken pieces to the pan. Stir to coat the chicken well with the spice mixture. Cook the chicken for about 5-7 minutes until it starts to brown slightly.
- Pour in 1 cup of coconut milk, stirring gently to combine. Bring the mixture to a gentle simmer. Once it reaches a simmer, reduce the heat to low, cover the pan, and let it cook for 20-25 minutes. This will allow the chicken to cook through and absorb all the flavors.
- After the cooking time is up, check the chicken for doneness. It should be tender and fully cooked. If the curry is too thick, you can add a little water to reach your desired consistency.
- Finally, sprinkle the garam masala over the curry and give it a gentle stir. Allow it to simmer for another 2-3 minutes. This will enhance the aroma and flavor of the dish.
- Once done, remove the curry from heat. Garnish with fresh curry leaves for added flavor and aroma.
- Serve the Kerala Chicken Curry Nadan Kohzi hot with steamed rice or Indian bread like naan or parotta. Enjoy your delicious homemade curry!
Tips
- Use fresh ingredients: The quality of your spices and coconut milk can make or break this curry. Always opt for fresh, high-quality ingredients.
- Slow cooking is key: Allow the curry to simmer gently to help the chicken absorb all the incredible flavors.
- Coconut milk matters: Use fresh or high-quality canned coconut milk for the most authentic taste and creamy texture.
- Spice balance: Adjust the green chilies and spices according to your heat preference, but don't compromise on the traditional flavor profile.
- Fresh curry leaves are non-negotiable: They add an authentic aroma that's crucial to this Kerala-style curry.
- Marinating tip: For even more flavor, marinate the chicken in ginger-garlic paste and some spices for 30 minutes before cooking.
- Serving suggestion: This curry pairs perfectly with steamed rice, appam, or parotta for a complete South Indian meal experience.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 10g
Protein: 30g
Fat: 28g
Saturated Fat: 20g
Cholesterol: 100mg
