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Keralan Chicken Curry (Nadan Kohzi)
4.8 from 24 votes

Keralan Chicken Curry (Nadan Kohzi)

This delicious creamy Keralan curry is the essence of South India. A wonderful, flavourful chicken curry with an abundance of colour and taste. Learn how easy this creamy and fragrant Keralan curry is to make at home.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4
Calories: 870 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the Keralan curry powder (makes double quantity)
  • 2 tsp white poppy seeds
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ cinnamon stick
  • 4 cardamom pods
  • 3 cloves
  • 2 tsp black peppercorns
  • ½ tsp Turmeric
  • 2 tsp kashmiri chili powder
For the curry
  • 4 tbsp coconut oil (or vegetable/canola)
  • 20 curry leaves (fresh)
  • 3 onion medium, peeled, halved and cut into thin slices
  • 2.2 lb chicken thighs (1kg) boneless & skinless, cut into chunks
  • 1 tsp ginger (minced)
  • 2 tsp garlic (minced)
  • 1 cup tomato canned is fine, chopped
  • 1 cup coconut milk
  • 1 tsp garam masala
  • 1½ tsp salt
Garnishes (optional)
  • 1 lime (cut into wedges, optional)
  • 1 bunch cilantro (chopped, optional)
  • 4 green chili peppers chopped or sliced - optional, small

Instructions

To make the Keralan curry powder
    Cup of Yum
  1. In a dry frying pan, gently toast the coriander, cumin, fennel, cinnamon, cardamom, cloves and peppercorns until they pop around the pan.
  2. Remove from the heat and using a spice grinder or pestle & mortar, grind into a fine powder. Mix in the turmeric and Kashmiri chilli powder and set aside. This recipe makes double the quantity of powder, you can store what's left in a small glass jar for 6-12 months.
  3. In a large casserole pan or Dutch oven, heat the coconut oil over a medium/high heat until hot. Add the curry leaves and let them splutter briefly before adding the onion. Stir fry the onion for 5-6 minutes until soft.
  4. Add the garlic and ginger and stir for about 1 minute before adding half of the curry powder (store the rest) along with the tomato and chicken. Stir everything well and cook for about 5 minutes, stirring regularly.
  5. Pour in the coconut milk and about 3 cups water. Stir well and bring to a simmer. Reduce the heat to low and simmer gently, uncovered, for 30-40 minutes until the sauce is thick and creamy.
  6. Sprinkle over the garam masala and salt and cook for 1-2 minutes. Remove from the heat and serve.
  7. If using, sprinkle over the cilantro, chillies and a squeeze of lime juice.

Notes

  • Serving:Serve hot with lots of fluffy basmati rice or Indian breads. I like to garnish mine with fresh chillies, limes and cilantro.
  • Storing:Fridge: Leftovers will stay fresh in an airtight container for 4-5 days in the fridge. Reheat on the stove or by microwave.
  • Freezer: This curry freezes very well. Simply portion into smaller airtight containers and freeze until needed. They'll stay fresh for 3+ months. Reheat in a microwave from frozen for 5-6 minutes, stirring occasionally. TIP: add about 1/4 cup water before reheating to avid the sauce drying up too much.
  • Add some vegetables:Get some of your 5-a-day by adding some vegetables to this curry.
  • Potatoes work well (add with around 20 minutes to cook 2-inch chunks)
  • Add a cupful of frozen peas at the end and simmer for 1 minute
  • Add cooked spinach and cook for 5 minutes
  • Stir in some cooked French beans at the end.
  • Chop fresh tomatoes or red peppers and stir them in at the end.

Nutrition Information

Calories 870kcal (44%) Carbohydrates 23g (8%) Protein 44g (88%) Fat 69g (106%) Saturated Fat 34g (170%) Trans Fat 1g (50%) Cholesterol 244mg (81%) Sodium 1331mg (55%) Potassium 1016mg (22%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 916IU (18%) Vitamin C 124mg (138%) Calcium 143mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 870

% Daily Value*

Calories 870kcal 44%
Carbohydrates 23g 8%
Protein 44g 88%
Fat 69g 106%
Saturated Fat 34g 170%
Trans Fat 1g 50%
Cholesterol 244mg 81%
Sodium 1331mg 55%
Potassium 1016mg 22%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 916IU 18%
Vitamin C 124mg 138%
Calcium 143mg 14%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.