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Nadan Kozhi Curry – Kerala Chicken Curry with Coconut Milk

A creamy and mildly spiced Kerala-style chicken curry made with coconut milk, curry leaves, and aromatic spices.

Why it’s special:
The addition of coconut milk gives it a rich, comforting taste.

Serving suggestions:
Best with appam, puttu, idiyappam, or steamed rice.

Variations:
Vegetarians can make a similar curry with mushrooms or jackfruit.

Nutrition highlight:
High in protein and medium-chain fatty acids from coconut.

A bowl of food on a wooden table

Nadan Kozhi Curry – Kerala Chicken Curry with Coconut Milk

Nadan Kozhi Curry is a traditional Kerala chicken curry cooked with coconut milk and spices, giving it a creamy and rich taste.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Kerla, South Indian
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 500 g chicken
  • 2 onions sliced
  • 2 tomatoes chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 cup thick coconut milk
  • 2 tbsp coconut oil
  • Curry leaves
  • Salt to taste

Method
 

Instructions:
  1. Heat coconut oil, sauté onions, curry leaves, and ginger-garlic paste.
  2. Add turmeric, chili, and coriander powder, fry well.
  3. Mix in chicken pieces and cook until sealed.
  4. Add tomatoes and little water, simmer until chicken is cooked.
  5. Stir in thick coconut milk, simmer for 5 minutes.
  6. Finish with garam masala and curry leaves.

Notes

Serving Suggestions:
  • Best with Kerala parotta or appam.
  • Pairs with steamed rice or ghee rice.
  • Serve with vegetable thoran.