Kerala

Nadan kozhi curry

Name: Nadan kozhi curry
Total time: 50 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 750 g chicken, curry cut (bone in chicken, small pieces); 2 large sliced onion; 1 medium tomato; 2 tbsp ginger garlic paste; 3 slit green chilli; 1 tbsp kashmiri chilli powder; 1 1/2 tbsp coriander powder (ground coriander); 1/2 tsp turmeric (ground turmeric); 1 tsp garam masala; 1/2 tsp fennel seeds; 1 1/4 cups thin coconut milk; 1/2 cup thick coconut milk; 3 tbsp coconut oil; 3 sprigs curry leaves; Salt, to taste

Chicken in onion masala and coconut milk, scented with coconut oil and curry leaves.

50 minTime

39 gProtein each

mediumSpice

The country chicken curry1 chapter · 1 min read

Make it your way

Grandma's wayCoconut oil, curry leaves and two coconut milks.

The original

551kcalsame

39 gproteinsame

6 gfibresame

50minutessame

Nadan kozhi curry, Kerala home style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g

Onion2 large, sliced

Tomato1 medium

Ginger garlic paste2 tbsp

Green chilli3, slit

Kashmiri chilli powder1 tbsp

Coriander powder (ground coriander)1½ tbsp

Turmeric (ground turmeric)½ tsp

Garam masala1 tsp

Fennel seeds½ tsp

Thin coconut milk1¼ cups

Thick coconut milk½ cup

Coconut oil3 tbsp

Curry leaves3 sprigs

Saltto taste

Method

4 steps

1Heat coconut oil, crackle fennel, add curry leaves and onions and fry until golden brown.
2Add ginger garlic paste and green chillies, then the powders with a splash of water. Fry until oil separates.
3Add tomato and chicken, stir to coat, then thin coconut milk and salt. Cover and simmer until cooked.
4Stir in thick coconut milk and garam masala, warm without boiling. Finish with curry leaves.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Nadan kozhi curry

Chicken in onion masala and coconut milk, scented with coconut oil and curry leaves.

50 minTime

39 gProtein each

mediumSpice

The country chicken curry1 chapter · 1 min read

Make it your way

Grandma's wayCoconut oil, curry leaves and two coconut milks.

The original

551kcalsame

39 gproteinsame

6 gfibresame

50minutessame

Nadan kozhi curry, Kerala home style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g

Onion2 large, sliced

Tomato1 medium

Ginger garlic paste2 tbsp

Green chilli3, slit

Kashmiri chilli powder1 tbsp

Coriander powder (ground coriander)1½ tbsp

Turmeric (ground turmeric)½ tsp

Garam masala1 tsp

Fennel seeds½ tsp

Thin coconut milk1¼ cups

Thick coconut milk½ cup

Coconut oil3 tbsp

Curry leaves3 sprigs

Saltto taste

Method

4 steps

1Heat coconut oil, crackle fennel, add curry leaves and onions and fry until golden brown.
2Add ginger garlic paste and green chillies, then the powders with a splash of water. Fry until oil separates.
3Add tomato and chicken, stir to coat, then thin coconut milk and salt. Cover and simmer until cooked.
4Stir in thick coconut milk and garam masala, warm without boiling. Finish with curry leaves.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nadan kozhi curry

Make it your way

Ingredients

Method

Nadan kozhi curry

Make it your way

Ingredients

Method

Make it a meal