nadan kozhi

Kerala chicken curry is loaded with big South Indian flavours. A final tempering gives this curry an extra kick.

kerala chicken curry - Indian hotel style

tbsp black peppercorns

tsp cumin seed

coriander seed

fennel seed

cinnamon bark (also known as cassia)

star anise

cloves

green cardamom pods

tsp kerala masala (- the ground spice. See above)

tsp kashmiri chili powder

tsp kasoor methi (- dried fenugreek leaves)

turmeric

tsp kosher salt

tbsp coconut oil oil

garlic ginger paste (- recipe link below)

spice mix from above

2-3 finger hot (jwala) green chilies (cut into 1 inch pieces)

curry leaves

tamarind paste

boneless, skinless chicken thighs

tbsp coconut milk

coconut oil

tsp mustard seeds

shallot (thinly sliced)

Pre-heat a small skillet over medium-low heat.

Add the spices to the skillet.

Toast, shaking the pan, until they start to get fragrant. This should take a two or three minutes.

Let cool and grind to a fine powder. I like a coffee grinder for this. The old ones with the blade work well. Bad for coffee. Great for spices.

You won&#039;t need anywhere near all of it so transfer it to a jar with a tight fitting lid and store in a cool, dark place. Use it as a funky peppery garam masala if you like.

Make the kerala masala

Measure out your spice mix. Stem your curry leaves. Prep your chicken. Measure out a cup (237 ml) of Indian hotel curry gravy. Cut up your green chilies. Slice your shallot.

Have your garlic ginger paste, tamarind and coconut milk handy. You&#039;re good to go now.

Do your prep

Heat 1 tbsp of coconut oil over medium low heat in the same little pan you used to toast the spices.

Add the shallots and cook until the shallots start to brown.

Add the mustard seed and about 10 curry leaves and cook until the shallots are nicely brown. Set aside.

Make your tempering

Heat the oil in a medium sized frying pan until the oil just starts to shimmer.

Stir in  the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This can get a little messy.

Turn your heat down to medium low and add your spice mix and the remaining 5 curry leaves. Cook for about 30 seconds. You want to fry your spices in the oil. Don&#039;t skimp on the oil. Bad things happen if the spices stick and burn.

Add the green chilies. Cook another 30 seconds or so.

Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring  to a simmer.

Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and ccok about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.

Add the tamarind paste and coconut milk. Stir well to combine.

Look at the consistency. If you are happy with it, cover and simmer for 2 minutes. If it&#039;s too thick, add a bit of water and stir to combine. If it&#039;s too thin don&#039;t cover it to let it reduce.

While the curry is in it&#039;s final simmer, warm up the tempering over low heat.

Transfer the kerala chicken curry to a serving dish and drizzle/sprinkle it with the tempering.

Kerala chicken curry is great with rice and chapatis or parathas.

Make the kerala chicken curry

Top 1 nadan kozhi recipes from across the web

The most viewed nadan kozhi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

kerala chicken curry - Indian hotel...

Top 1 nadan kozhi recipes from across the web

The most viewed nadan kozhi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

kerala chicken curry - Indian hotel...

The most viewed nadan kozhi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine