If you love warm, aromatic South Indian food, traditional Kerala-style Nadan Kozhi Curry is one of the most comforting dishes you can make at home. By using an authentic spice blend like Grandma’s Chicken Masala, you get all the complex, roasted spices of God's Own Country in a fraction of the time.
Ingredients (Serves 4)
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Chicken: 500g skinless chicken thighs or breast, diced into bite-sized pieces
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Key Spice: 2 tbsp Grandma’s Chicken Masala
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Aromatics: 2 medium onions (finely sliced), 4 cloves garlic (minced), 1 thumb fresh ginger (grated), 1 green chilli (slit lengthwise)
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Herbs & Fat: 1 sprig fresh curry leaves, 2 tbsp coconut oil (or neutral vegetable oil)
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Tomatoes: 1 medium tomato (finely chopped)
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Liquid & Seasoning: 200ml coconut milk, 150ml warm water, 1 tsp salt (to taste)
Step-by-Step Method
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Sauté the Onions: Heat the coconut oil in a deep pan or wok over medium heat. Add the sliced onions and a pinch of salt. Cook for 6–8 minutes until soft and golden brown.
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Add Fresh Aromatics: Stir in the minced garlic, ginger, green chilli, and curry leaves. Sauté for 1–2 minutes until the aroma fills the kitchen.
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Cook the Masala Base: Add the chopped tomato and 2 tablespoons of Grandma’s Chicken Masala. Lower the heat and cook for 3–4 minutes until the tomatoes break down and the spice paste becomes glossy.
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Simmer the Chicken: Add the chicken pieces, coating them thoroughly in the masala. Pour in 150ml of warm water, cover with a lid, and simmer gently on medium-low heat for 12–15 minutes until the chicken is tender.
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Finish with Coconut Milk: Turn the heat down low and gently stir in the coconut milk. Simmer uncovered for 3–4 minutes until the curry reaches your preferred velvety consistency. Season with salt to taste.
Serve steaming hot with fragrant basmati rice, warm naan, or flaky parotta for an authentic Southern Indian dinner at home.