More ▾
Nadan Kozhi Curry - Kerala Coconut Chicken Curry
10 servings
| prepBlend whole spices: cinnamon stick, cumin, cloves, cardamom pods, black peppercorns, and fennel seeds (or use 1 tbsp garam masala) | ||||||
| 1 tbsp / 15 ml coconut oil | Heat oil & sauté aromatics | Roast spices with onions, 3-4 min | Add chicken & half coconut milk | Simmer covered, 20-25 min | Add remaining coconut milk & lemon juice | Top with fried shallots & serve hot |
| 3 onions (300-400 g), finely chopped | ||||||
| 1 inch / 2.5 cm ginger | ||||||
| 6 garlic cloves | ||||||
| 1 green chilli, halved | ||||||
| 1.5 tsp turmeric | ||||||
| 2 tbsp ground coriander seeds | ||||||
| 1 tsp chili powder | ||||||
| 2 lbs / 1 kg chicken (on the bone or drumsticks) | ||||||
| 3 cups / 720 ml coconut milk, divided | ||||||
| salt to taste | ||||||
| 1 tbsp lemon juice | ||||||
| 1 tbsp / 15 ml coconut oil | Fry shallots & curry leaves in oil until golden | |||||
| 1 tbsp / 15 g shallots, sliced | ||||||
| 10-12 curry leaves | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free