Description
As the name 'Nadan (rustic)' and 'Kozhi (chicken)' implies, a traditional Kerala curry simmering chicken in a rich paste of roasted coconut and ground spices.
Restaurants serving Nadan Kozhi Curry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Coconut milk
- Onion
- Tomato
- Garlic
- Ginger
- Coriander
- Red chilies
- Turmeric
- Black pepper
- Fennel
- Mustard seeds
- Cinnamon
- Cloves
- Curry leaves
- Salt
- Coconut oil
Instructions
- Dry-roast coconut fine, coriander, red chilies, black pepper, fennel, cinnamon, cloves in a pan until deep brown and fragrant; puree with a little water in a mixer.
- Heat coconut oil in a pot, fry mustard seeds, curry leaves, minced onions, garlic-ginger, tomatoes, add chicken and sear surface.
- Add roasted coconut paste and thin coconut milk, simmer slowly until chicken softens and oil floats to finish.
Learn more Spice, substitutes, tips
Key spices
Intense savoriness of roasted coconut and fennel aroma
Substitutes at Japanese supermarkets
Pork (not common in India but matches the rich curry sauce very well)
Pairing
Appam、Parotta
Trivia
[Hardcore] Unlike 'Stew' which uses raw coconut, its biggest feature is 'roasting to the verge of burning' with spices. This turns the whole curry deep brown, creating amazing savoriness and heavy richness.
Eating tips & etiquette
[Unique Eating] Tear the pie-like layered crispy bread (Parotta), coating it with the gritty rich roasted coconut sauce to eat!
Allergen
Chicken