Nandan Kozhi Recipe - Kerala Style Chicken Curry
Nandan Kozhi Recipe is a Kerala style chicken curry made spicy and balanced outwith the addition of coconut in the curry. Make a lip smacking Sunday brunch with this chicken curry and appam for your family and friends.
Nandan Kozhi gets its intense flavour from roasted coconut and whole spices.
I have eaten many variations of Kerala style chicken curry as it is the case usually with all Indian food, the flavours change almost every 50-100 kms but this which I ate at a friend's house a few years ago remains to be the top favourite.
This versatile dish can be served with almost anything from appams, to parottas, idiyappam and even steamed rice.
Serve Nandan Kozhi as a Sunday brunch along with appam or Kerala Style Whole Wheat Parotta Recipe and Seer Fish Fry Recipe by the side to enjoy your meal.
If you like this recipe, you can also try our other Chicken recipes such as
10 M
40 M
50 M
4 Servings
Ingredients
- 500 grams Chicken , curry cut
- 3 Onions , sliced
- 4 Tomatoes , chopped
- 1 inch Ginger , minced
- 10 cloves Garlic , minced
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Chicken masala , (you can use other too but I prefer eastern masalas for kerala style preparations)
- 1 cup Fresh coconut , grated
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- Curry leaves , Handful
- 2 tablespoons Coconut Oil
How to make Nandan Kozhi Recipe - Kerala Style Chicken Curry
To begin making the Nandan Kozhi recipe, firstly heat oil in a large heavy bottom pan heat oil on medium flame. Add onions, ginger, and garlic and sauté till the onion is deep brown and well cooked.
While the onions are being sauted, in a separate pan, on slow flame dry roast the grated coconut to a golden brown colour.
Add the whole spices - cloves and cinnamon , mix well and turn off the heat. Keep aside to cool slightly. This is will also help in dry spices infusing some of their flavour in the roasted coconut.
Once cool, grind to a smooth paste using little water.
Once the onions have turned deep brown, add the dry spices - chicken masala, turmeric powder, chilli powder, salt and sauté for one minute. Add tomatoes and fry till the oil separates.
Add the coconut and spice paste along with chicken pieces, mix and sauté till the chicken is well coated with spices.
Add about 1 cup water and cook covered on low flame for about 15 to 18 mins or the chicken pieces are cooked thoroughly.
Garnish it with curry leaves on top and it is ready to be served.
Serve Nandan Kozhi as a Sunday brunch along with appam or Kerala Style Whole Wheat Parotta Recipe and Seer Fish Fry Recipe by the side to enjoy your meal.
Monika Manchanda
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.
