Nadan Kozhi Curry

Swasthi Shreekanth identifies Kerala Chicken Curry with coconut milk as Nadan Kozhi Curry. Her discussion places this preparation among India’s regional chicken curries, distinguished here by coconut, curry leaves, black pepper and fennel.

Selected bone-in chicken is marinated with ready Kashmiri chili powder, salt, turmeric, ready garam masala and crushed black pepper, with the author’s offered lemon juice included. That marinade blend remains distinct from the home-prepared spice paste used later.

The own paste starts with whole coriander, cinnamon, cloves, green cardamom, black pepper and dried red chili, roasted separately from fennel and the chosen optional cumin. They are ground with separate water into a smooth paste.

Sliced onion softens in coconut oil, then the selected grated ginger and garlic are sautéed. The same marinated chicken is sautéed before the prepared paste is stirred in and the covered curry cooks until tender, with conditional cooking water if needed. Thin coconut milk then simmers in it until slightly thick.

The chosen optional tempering fries pearl onion in its separate coconut oil, then adds curry leaves and broken dried red chili. It is poured over the same curry; steamed white rice is the selected accompaniment, separate from the author’s other rice and flatbread suggestions.