Malabar Nadan Kozhi Curry
2025-02-26Ingredients
This celebrated Kerala-style chicken curry hails from the historic Malabar region and is renowned for its rich, aromatic, and spicy gravy. At Neeleshwar Hermitage, Chef Deepu lovingly preserves his family’s culinary heritage by recreating recipes passed down through generations. One such treasured dish is the Malabar Nadan Kozhi Curry, a recipe his mother would lovingly prepare for Sunday lunch, a meal that brought family together around the table.
This dish is not only a feast for the palate but also a narrative of Kerala’s vibrant history, a culinary tapestry woven with threads of trade, cultural exchange, and a deep reverence for local ingredients. Served best with rice, appam, paratha, or chapati, it continues to be a cherished recipe in Kerala homes, celebrated for its authenticity and depth of flavor.
Main Ingredients
- Coconut Oil: 1 tbsp
- Mustard Seeds: ½ tsp
- Dried Red Chillies: 4 pieces
- Curry Leaves: 6 leaves
- Ginger (chopped): ½ tsp
- Garlic (chopped): ½ tsp
- Onion (chopped): 1 tbsp
- Shallots (thinly sliced): 1 tbsp
- Tomato (chopped): 2 tbsp
- Green Chilli (chopped): ½ tsp
- Salt: To taste
- Turmeric Powder: ½ tsp
- Chicken Masala: 1 tsp
- Coriander Powder: ½ tsp
- Garam Masala: ¼ tsp
- Chilli Powder: ½ tsp
- Chicken Stock: 100 ml
- Coconut Milk: 200 ml
- Chicken Breast (cubed): 300 grams
For Garnish:
- Extra coconut oil
- Fresh curry leaves
- Thalichathu (crispy fried shallots)
Method
- Temper the Oil: Heat the coconut oil in a pan. Add mustard seeds, dried red chillies, and curry leaves. Let them splutter and release their aroma.
- Sauté Aromatics: Add the chopped ginger and garlic, cooking until they turn golden brown. Stir in the chopped green chilli, followed by the onion and shallots. Sauté until the onions become translucent.
- Develop the Base: Mix in the chopped tomato and season with salt. Cook until the tomato softens and blends well with the aromatics.
- Spice It Up: Sprinkle in the turmeric powder, chilli powder, and coriander powder. Stir well to combine. Next, add the garam masala and chicken masala, ensuring the spices coat the mixture evenly.
- Cook the Chicken: Pour in the chicken stock and add the chicken breast cubes. Allow the chicken to cook through in the spiced mixture.
- Finish with Coconut Milk: Once the chicken is almost done, gently stir in the coconut milk. Let the curry simmer for 2 to 3 minutes, ensuring everything is well incorporated.
- Garnish and Serve: Remove from heat. Drizzle a little extra coconut oil over the top, garnish with fresh curry leaves and thalichathu. Serve hot with your choice of rice, appam, paratha, or chapati.
Enjoy this authentic Malabar Nadan Kozhi Curry, a dish steeped in history, memory, and the rich culinary traditions of Kerala, lovingly preserved by Chef Deepu and his family.
