Nadan Kozhi

Name: Nadan Kozhi
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tbsp freshly grated root ginger; 3 garlic cloves, crushed; 1 tbsp salt; 200 g/7 oz tomato purée/tomato concentrate; 125 ml/4 fl oz/½ cup water; 100 ml/3½ fl oz/scant ½ cup coconut milk; 2 tsp Kashmiri chilli powder; 1 tsp Garam Masala (store-bought); 750 g/1 lb 10 oz boneless, skinless chicken thighs (about 8–10), each cut into 3 generous chunks; 1 tsp freshly ground black pepper; 1 tsp ground turmeric; 1 tsp fennel seeds; 1 tsp black mustard seeds; 10 curry leaves; 100 ml/3½ fl oz/scant ½ cup vegetable oil; 150 g/5 oz onions, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Kerala’s home-style chicken curry, Nadan Kozhi is balanced, rich and aromatic, and bursting with the South Indian flavours of curry leaves, black pepper, fennel and creamy coconut.

Ingredients

100 ml/3½ fl oz/scant ½ cup vegetable oil
1

Asia
India
Gluten-free
Kerala

Method

Heat the oil in a large pan (that has a lid) over a medium heat. When hot, add the mustard seeds, fennel seeds and curry leaves. As soon as the mustard seeds start to pop, add the chopped onions and salt, and sauté until the onions soften, about 8–10 minutes. Add the garlic, ginger and remaining spices, and sauté for a couple of minutes until fragrant. Stir in the chicken pieces to evenly coat