Kozhi Curry
A classic Kerala chicken curry featuring tender chicken simmered in a fragrant, spicy gravy of roasted spices and coconut milk. This traditional 'Nadan Kozhi Curry' is rich, aromatic, and pairs perfectly with rice, appam, or parotta.
For 4 servings
Marinate the chicken
- In a bowl, combine the chicken pieces with turmeric powder, 0.5 tsp of the red chili powder, and 0.5 tsp of salt.
- Mix well to coat the chicken evenly.
- Set aside to marinate for at least 15-20 minutes.
Prepare the curry base
- Heat 3 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
- Add the sliced onions and sauté until they turn soft and golden brown, which should take about 8-10 minutes.
- Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw smell disappears.
Cook the spices and tomatoes
- Reduce the heat to low. Add the remaining red chili powder, coriander powder, and fennel powder.
- Stir continuously for about 1 minute until the spices are fragrant. Be careful not to burn them.
- Add the chopped tomatoes and the remaining 1 tsp of salt. Cook until the tomatoes turn soft and mushy, and oil starts to separate from the masala, about 5-6 minutes.
Cook the chicken
- Add the marinated chicken pieces to the pan.
- Increase the heat to medium-high and sauté for 4-5 minutes, stirring to coat the chicken with the masala until it's lightly browned on all sides.
Simmer the curry
- Pour in the thin coconut milk and about 0.5 cup of warm water.
- Bring the mixture to a gentle boil.
- Cover the pan, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
Finish the curry
- Once the chicken is cooked, stir in the thick coconut milk and the garam masala.
- Gently heat the curry for 2-3 minutes on low heat. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
- Turn off the heat.
Make the tempering (Tadka)
- In a small separate pan, heat 1 tbsp of coconut oil.
- Add the mustard seeds and let them splutter.
- Add the sliced shallots and the final sprig of curry leaves. Fry until the shallots turn a deep golden brown.
Combine and rest
- Pour the hot tempering over the prepared chicken curry.
- Immediately cover the pan with a lid and let it rest for at least 10 minutes. This allows the flavors to meld beautifully.
- Serve hot with appam, parotta, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using bone-in chicken adds more depth and flavor to the curry compared to boneless.
- 2Take your time to brown the onions properly; this is the secret to a rich, dark, and flavorful gravy.
- 3Always add the thick coconut milk at the end on low heat and never boil it to prevent curdling.
- 4Using fresh coconut milk will elevate the taste, but good quality canned milk works well too.
- 5For an authentic Kerala flavor, do not skip the coconut oil and fresh curry leaves.
- 6The final tempering with fried shallots adds a wonderful aroma and a slight crunch.
Adapt it for your goals.
Healthy
Use chicken breast instead of bone-in pieces and reduce the total coconut oil to 2 tbsp. Opt for light coconut milk for both thin and thick versions to lower the fat content.
quickQuick
Use boneless, skinless chicken cut into small pieces for faster cooking. A good quality store-bought ginger-garlic paste can also save preparation time.
high proteinHigh protein
Increase the chicken quantity to 700g for a more protein-dense meal. You can also add a couple of boiled eggs to the curry just before serving.
vegetarianVegetarian
Replace chicken with an equal weight of firm tofu, paneer, or mixed vegetables like potatoes, carrots, and green beans. Adjust the simmering time accordingly.