This Naadan Kozhi Curry is Kerala comfort food at its finest—the kind of dish that fills the whole house with spice, coconut, and curry-leaf magic. It’s rich, a little fiery, beautifully aromatic, and absolutely soul-warming. Think of it as the curry that tastes like a coastal vacation and a grandmother’s kitchen at the same time. Perfect with matta rice, dreamy with appam, and dangerous with parotta (because you will go back for seconds).

Ingredients

• Chicken – 2 lbs, curry cut
• Onions – 3 medium, sliced
• Tomatoes – 3 medium, chopped
• Ginger – 2-inch piece, crushed
• Garlic – 10 pods, crushed
• Green chillies – 5, slit
• Curry leaves – 2 sprigs
• Black pepper powder – 1 tbsp
• Turmeric powder – 1–2 tsp
• Coriander powder – 2 tbsp
• Red chilli powder – 1 tbsp
• Garam masala powder – 2 tsp
• Fennel powder – 1–2 tsp
• Coconut milk – 200 ml
• Salt – to taste
• Coconut oil – 2–3 tbsp

Method:

Marinate the chicken with ½ tsp turmeric, ½–1 tsp black pepper, and salt. Give it a good mix and let it rest for 20–30 minutes while you chop, prep, and enjoy the amazing smell of fresh ginger and garlic.

Heat coconut oil in a heavy-bottomed pot. Add the sliced onions and sauté until they hit that perfect golden-brown sweet spot. Add crushed ginger, garlic, green chillies, and curry leaves—this is when your kitchen starts smelling like heaven.

Add the remaining turmeric, coriander powder, red chilli powder, fennel powder, and remaining black pepper. Stir and sauté until the spices release their aroma and the masala looks glossy.

Add chopped tomatoes and cook until they break down into a soft, jammy mix. Mash gently so everything blends into a rich masala base.

Add the marinated chicken and toss well to coat every piece. Cook for 5–7 minutes until the chicken releases its own juices and starts to look beautifully coated and slightly browned.

Pour in enough hot water to just cover the chicken. Cover and simmer for 20–25 minutes until the chicken is tender and the gravy thickens into a gorgeous curry.

Reduce the heat to low and pour in the coconut milk. Stir gently, add the garam masala and a few more curry leaves, and let the curry warm through for 2–3 minutes. Cook on low until the oil starts to separate on top.

Do yourself a favor and enjoy it with Kerala parotta—there’s nothing more satisfying than tearing a flaky layer and scooping up that rich gravy. But honestly? Appam, matta rice, idiyappam, chapati… this curry plays well with everyone.

Cooking Tips:

• Use coconut oil—don’t substitute it!
  The flavor is everything in a Kerala curry. This one especially.
• Don’t rush the onions. Golden brown onions = sweetness + depth. Consider it your meditative moment.
• Let the spices bloom. When the masala turns glossy and aromatic, you’ll know you’re doing it right.
• Keep the heat low when adding coconut milk. Coconut milk is like a delicate diva—too much heat and it splits. Gentle warmth only!
• Rest the curry before serving. Let it sit for 10–15 minutes after cooking. The flavors get richer, deeper, and more magical.
• Adjust the heat smartly. Pepper gives warmth, chilli gives kick. Play with the balance to suit your mood.
• Bone-in chicken works best. It adds more flavor to the gravy—trust the process.