Nadan Kozhi Curry By Chef Shinto Varghese; A Perfect Dinner Dish
Image Credit: Country Chicken Curry - Chef SHinto Varghese, Eighth Bastion, CGH Earth

Kerala-style A traditional and well-known chicken dish from Kerala, in southern India, is called Nadan Kozhi Curry. The meal has a robust flavour and is prepared using a mixture of flavorful herbs, spices, and coconut oil. The The origin of this curry is supposed to be more from Malapurram,

While the basic components for Nadan Kozhi Curry vary from location to region, the recipe does not. With the addition of spices like coriander, turmeric, and garam masala, the chicken is cooked over a base of coconut oil, onion, and tomato. Ginger, garlic, and curry leaves are other crucial ingredients that give the meal depth. The simplicity and flavours make this dish special. 

Steamed rice or appam, a typical pancake created in Kerala using fermented rice batter, are frequently served alongside the stew. The combination of the fluffy appam and the spicy and creamy chicken curry is a match made in heaven.

Chef Shinto Varghese, Executive Chef, Eight Bastion, CGH Earth Kochi has shared this recipe which is sees a great mix of spice and flavours


    Chicken, cleaned medium pieces-  700 gms

    Ginger, crushed – 35gm

    Garlic, crushed  – 30gm

    Green chillies, cut vertically – 2 or 3( according to taste)

    Curry leaves – 5sprigs

    Shallots, sliced – 75gm

    Onion, sliced – 160gm

    Coconut, sliced – 20gm

    Turmeric powder – 1/4tsp

    Coriander powder – 2tsp

    Chilli powder- 1tsp

    Coconut milk first extract-200ml

    Coconut milk second extract-1.5 ltr

    Garam masala powder – 2 tsp

    Red chilli whole -3 pics

    Salt – to taste

    Coconut oil – 125ml


    Heat the pan on medium heat add chilli powder, coriander powder and turmeric powder and roast without burning 

    Marinate the chicken with roasted chilli powder, turmeric powder, 3 sprigs of curry leaves, Coriander powder and salt and 50 ml of coconut oil.

    And set aside for 15 minutes   

    Meanwhile, slice shallots, and onions, crush ginger, and garlic, cut green chilli, and sliced coconut  

    Take a heavy-bottom, wide-mouthed pot and add marinated chicken, shallots, onions, ginger, garlic, green chilli, coconut, salt, and half of the curry leaves and mix well.

     Keep some shallots, curry leaves and red chilli for the tadka

    Add the second extract of coconut milk and bring to a boil until the chicken is cooked well.

     Add the first extract of coconut milk and garam masala, bring to a boil for 10 minutes more and turn off the heat. 

    Take another pan. Heat the remaining coconut oil. Add the remaining shallots and allow them to turn golden brown. Then add the who red chilli, and curry leaves. Stir into the chicken curry check the seasoning and keep it covered for 10 minutes more. Then serve.

    It is a good combination with red rice or kalappam