Kerala Chicken Curry (Nadan Kozhi Curry)

Method9 steps · about 50 min

1. 1

   Step 1: Coat the chicken (500 g) with the separate marinade chili powder, salt (⅓ tsp), turmeric (0.25 tsp), pepper and half teaspoon garam masala, plus optional tablespoon lemon juice (1 tbsp). Cover and refrigerate while preparing the remaining ingredients.

   Uses 500 g chicken · 0.25 tsp red chili powder · ⅓ tsp salt · 0.25 tsp turmeric · 0.5 tsp garam masala · ¼–½ tsp black pepper · 1 tbsp lemon juice

2. 2

   Step 2: Choose one curry spice route. HOMEMADE: use each measured whole spice or its matching measured ground replacement, not both. Over low heat roast only the selected whole coriander, cloves, cinnamon, cardamom, peppercorns and dried chilies until aromatic; keep selected ground powders for 4. SHORTCUT: omit all homemade blend inputs and skip 2–3.

   Uses whole spice only homemade blend and when matching powder not chosen · whole spice only homemade blend and when matching powder not chosen · whole spice only homemade blend and when matching powder not chosen · whole spice only homemade blend and when matching powder not chosen · whole spice only homemade blend and when matching powder not chosen · whole spice only homemade blend and when matching powder not chosen

3. 3

   Step 3: For the homemade route, remove the first roasted spices to a plate. Roast only selected whole fennel and optional cumin until aromatic. Cool all chosen whole spices fully, then grind finely.

   Uses whole seed only homemade blend and when matching powder not chosen · whole seed only homemade blend and when matching powder not chosen · only homemade blend route, any powdered replacements not roasted here

4. 4

   Step 4: Use only the chosen blend route. HOMEMADE: combine the ground roasted spices with any selected preground replacements. SHORTCUT: mix the separate one teaspoon garam masala, half tablespoon coriander powder and quarter to half teaspoon Kashmiri chili powder instead. Add the same three tablespoons paste water and blend or mix smooth. Do not use the marinade half teaspoon garam again.

   Uses 3 tbsp water · selected preground replacement only homemade blend, omit matching whole spice · selected preground replacement only homemade blend, omit matching whole spice · selected preground replacement only homemade blend, omit matching whole spice · selected preground replacement only homemade blend, omit matching whole spice · selected preground replacement only homemade blend, omit matching whole spice · selected preground replacement only homemade blend, omit matching whole spice · selected preground replacement only homemade blend, omit matching whole spice

5. 5

   Step 5: Heat only the two tablespoons main curry coconut oil. Sauté the three-quarter cup onion (0.75 cup) until golden. Add one tablespoon ginger-garlic paste or the separately listed half teaspoon each grated ginger and garlic; sauté one minute until aromatic. If using optional tomato (0.5 cup), cook it until broken down and no raw flavor remains.

   Uses 2 tbsp coconut oil · 0.75 cup onion · 1 tbsp paste only chosen paste route · 0.5 cup tomatoes · ½ tsp grated ginger only replacing paste · ½ tsp grated garlic only replacing paste

6. 6

   Step 6: Add the same marinated chicken from 1 to the cooked onion base. Sauté over slightly high heat 3–4 minutes until its surface turns white; it is not fully cooked yet.

   Uses same chicken with marinade spices and optional lemon · same main two tablespoons oil/onion/ginger-garlic/optional tomato

7. 7

   Step 7: Stir in only the chosen Kerala spice paste from 4. Cover and cook over low heat until the chicken is fully cooked and tender, at least 165°F(74°C). If the pan is too dry, add the separate optional quarter cup hot water. Do not add another raw chicken or full garam dose.

   Uses 0.25 cup hot water · same chicken, color change not completion · one homemade whole/powder blend or specified shortcut in three tablespoons water

8. 8

   Step 8: Add the thin coconut milk (0.75 cup) only once the chicken is fully cooked. Simmer gently five minutes until slightly thick, then taste and use separate extra salt or pepper only as needed.

   Simmer Coconut · 5 minUses 0.75 cup coconut milk · extra salt only to taste fully cooked curry · extra black pepper only to taste fully cooked curry · same meat, 165°F 74°C before coconut milk

9. 9

   Step 9: Optional final tempering: in a small separate pan, heat its one tablespoon coconut oil and fry the 3–4 sliced pearl onions or three tablespoons sliced shallots until pink. Add the dry curry leaves (1 sprig) and separate broken dried chili, fry until leaves are crisp, then turn off and pour over the cooked curry. Serve with prepared rice, appam or flatbread.

   Uses 1 tbsp coconut oil · 1 dried red chili · 3–4 pearl onions · 1 sprig curry leaves · same dish after five-minute gentle simmer, awaiting optional final tadka