Kerala Chicken Nadan Kozhi Curry (Spicy Village-Style Chicken Curry)

Savory History:

This rustic chicken curry, known as Nadan Kozhi Curry, is a staple in Kerala’s village kitchens, where fresh spices and coconut create a symphony of flavors. Historically, this dish was prepared during festive gatherings or family feasts, with homegrown chickens and freshly ground masalas. Its bold, fiery taste reflects Kerala’s love for spice and tradition, making it a perfect showcase for your premium frozen chicken, which retains the freshness and quality needed for authentic flavors.

Benefits:

• Rich in Protein: Chicken provides high-quality protein, essential for muscle growth and repair.
• Spice-Powered Health: The use of turmeric, ginger, and coriander offers anti-inflammatory and digestive benefits.
• Convenience: Your frozen chicken ensures year-round availability, locking in flavor and nutrition without the hassle of fresh prep.

Ingredients (Serves 4)

• 500g frozen chicken (thawed, cut into medium pieces)
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 cup coconut milk (fresh or canned)
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 10-12 curry leaves
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 2 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp black pepper powder
• 2-3 dried red chilies
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prep the Chicken: Thaw your premium frozen chicken as per package instructions. Pat dry and set aside.
2. Temper Spices: Heat coconut oil in a heavy-bottomed pan. Add mustard seeds and let them splutter. Add dried red chilies and curry leaves, sautéing for 30 seconds.
3. Sauté Aromatics: Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chilies, cooking for 2 minutes until fragrant.
4. Add Spices: Stir in red chili powder, turmeric, coriander powder, and black pepper. Cook on low heat for 1 minute to release aromas.
5. Cook Chicken: Add chicken pieces and coat well with the masala. Cook on medium heat for 5 minutes, stirring occasionally.
6. Add Tomatoes and Coconut Milk: Add chopped tomatoes and cook until soft. Pour in coconut milk, add salt, and simmer for 15-20 minutes until the chicken is tender and the gravy thickens.
7. Finish and Garnish: Sprinkle garam masala, stir, and garnish with fresh coriander leaves. Serve hot with appam, parotta, or steamed rice.