The good news is this delicious Keralan Chicken Curry recipe is keto without rice and bread, nut-free, gluten-free, sugar-free, egg-free, and dairy-free.
This curry embodies the essence of Keralan cuisine, which is known for its fragrant spices, coconut-infused flavors, and vibrant dishes. The curry combines tender chicken pieces with a medley of aromatic spices, fresh coconut milk, and a hint of heat from green chilies. The result is a deliciously creamy and mildly spicy dish that pairs perfectly with out Garlic Butter Rice and Buttery Naan Bread.
Keralan Chicken Curry isn’t as well known as other curries such as Rogan Josh and Tikka Masala. But it’s one of those dishes that once you’ve tried it, you’ll want to make it again and again. Whether you’re new to Indian cuisine or a seasoned aficionado, you’ll soon realize after tasting it that although it has its own distinct flavors, it’s very similar to a Korma.
What’s To Love?
💕 This Keralan Chicken Curry is one of the best you will try.
💕 Can be slow-cooked for extra depth of flavor.
💕 Keralan is known for its balanced spice level. While it does have a bit of heat, it’s enjoyable for a wide range of palates.
💕 Every ingredient is easy to find in any grocery store, supermarket, or online.
💕 Like many curries, Keralan often tastes even better the next day.
💕 The spices used in Keralan cooking are not only flavorful but also have numerous health benefits, including being great for anti-inflammatory digestion and immunity.
💕 Whether you’re preparing a casual weeknight dinner or hosting a special gathering, Keralan Chicken Curry fits the bill. Its impressive flavors and presentation make it suitable for both everyday meals and special occasions.
💕 This dish offers a genuine taste of Kerala’s culinary heritage. It’s a great way to experience the traditional flavors of southern India without leaving your home.
💕 Often tastes even better the next day as the flavors have had time to meld together.
💕 Keralan is relatively straightforward to prepare.
Keralan Origin
Keralan Chicken Curry (otherwise known as Nadan Kozhi) is a quintessential dish from the southern Indian state of Kerala, renowned for its lush landscapes and rich culinary heritage.
Kerala is a lush, tropical state on the southwestern coast of India, often referred to as “God’s Own Country.” Kerala is renowned for its diverse culinary traditions, which are heavily influenced by its history, geography, and rich cultural tapestry.
Kerala’s population is a blend of various communities, including Hindus, Muslims, and Christians, each contributing unique culinary traditions. These diverse influences are integrated with the complex flavors and spices used in Keralan Chicken.
Have you already tried Keralan Chicken Curry? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
Marination:
- Chicken — preferably use chicken breast – skinless cut into bite-sized pieces.
- Spices — use turmeric powder and salt.
Sauce:
- Oil — for best results, use coconut oil.
- Onion — use red onion to add natural
- Garlic — use fresh; it adds a lot of flavor without overwhelming the curry.
- Ginger — use fresh because it gives the curry a lovely natural aroma and mild heat.
- Spices — use green chilies or bird’s-eye chilies and fresh coriander leaves for garnishing.
- Tomatoes — we use canned plum tomatoes, they add a red hue to the curry.
- Cream — for best results, use full-fat coconut milk.
Paste:
- Spices — use fennel seeds, curry leaves – optional, ground coriander, turmeric powder, garam masala, black pepper – freshly ground, chili powder, ground cumin, cassia bark – or cinnamon stick, and salt to taste.
Garnish:
- Herbs — fresh coriander leaves for garnish.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Chicken — use legs or thighs or any meat that you love. We often vary the curry using lamb or beef. Another option is to substitute the meat for vegetables such as cauliflower, zucchini (courgette), and eggplant (aubergine), or various mushrooms.
- Onions — use white onion.
- Garlic — instead of garlic cloves, use garlic puree (paste).
- Ginger — use ginger puree (paste) for convenience.
- Tomatoes — replace with two large fresh diced tomatoes.
- Cream — although coconut cream provides the best results for this dish, dairy cream can be used.
Remember that the taste, texture, and overall result might differ when substituting ingredients, particularly if you’re substituting many ingredients.
If you have made the Keralan Chicken Curry with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Keralan Chicken is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ Marinatination — the diced chicken breasts are marinated in turmeric powder and salt. It doesn’t sound much, but it’s very powerful, both help tenderize the chicken and infuse it with a lovely aromatic flavor.
If you’re struggling to coat all the chicken add a little coconut cream to help it spread. Marinating the chicken for at least a few hours, or preferably overnight, allows the flavors to meld together, resulting in incredibly tender and flavorful chicken.
▶︎ Cooking — once the chicken has marinated, it can be cooked in the rich creamy sauce. The sauce is made with onions, chili’s, garlic, and ginger, which are sautéed until fragrant and softened. Then a blend of spices are added, including fennel seeds, cumin, coriander, turmeric powder, garam masala, black pepper, cassia bark, and chili powder – optional or to taste.
▶︎ Sauté the spices for a minute to enhance their flavors. Then, add the tomatoes and cook until they become soft and the oil starts to separate from the sauce, about 5-7 minutes.
▶︎ Using a stick blender blend the sauce until smooth. We slightly tilt the pan to the side to create a deep end for blending. If the sauce is too thick add some coconut milk. Then, add the curry leaves and the marinated chicken and any excess marinade. Cook for about 10-15 minutes, or until the chicken is cooked through.
▶︎ Pour in the coconut milk, mix well and bring the curry to a boil for 20-25 minutes, or until the chicken is fully cooked and tender.
NOTE: If you prefer slow cooking, then add to the slow-cooker at the point of adding the marinated chicken, curry leaves and coconut milk. Cook on low for 5-6 hours, this will help the flavors meld to perfection.
▶︎ Serving — to finish the sauce, the dish is garnished with freshly chopped coriander leaves before serving to add a pop of freshness and color.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Keralan Chicken Curry? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Frying Pan or a Slow Cooker
- Mixing Bowl – to combine the sauce and use for the marination.
- Mini Chopper – to chop the onion, garlic and ginger.
- Garlic Press – or use a mini chopper.
- Stick Blender – is a great tool to whiz up the sauce.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Thermapen – is a great little tool to test meat temperature.
If you love the gadgets used in this recipe, you’ll love this multi-slow cooker. It’s our go-to for many of our meats, one-post, and soup recipes, and we think every budding chef needs it.
Let the 8 Portions, 8L Ninja Foodi PossibleCooker cook your meals to perfection while you get on with your day; it makes casseroles, curries, chili, soups, roasts, desserts, and more. It’s an 8-in-1 with a removable non-stick pot, steaming rack, integrated spoon & glass lid. It features slow cooking, sears, braises, steam, and more. You can gently simmer at low temps or dial up the heat to sizzle and steam.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Keralan Chicken Curry is frequently eaten as a standalone, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Crispy papadums or poppadoms and appam (rice pancake) make for a delightful crunchy accompaniment.
▶︎ Soft and fluffy Indian breads like Naan Bread, wheat flatbreads, parotta (layered flatbread), or roti are classic accompaniments for Keralan.
▶︎ Buttery Garlic Rice is another excellent choice to serve with Keralan. The fluffy grains help soak up the creamy sauce, enhancing the overall dining experience.
▶︎ Cauliflower rice is a great substitute for basmati.
▶︎ A simple salad with cucumbers, onions, tomatoes, and a light lemon dressing, providing a fresh and crunchy element.
▶︎ For afters, a light dessert such as this Chocolate Avocado Ice Cream or a light snacky-crunchy type cake such as this Chocolaty Classic Rocky Road will provide a sweet finish to this hearty meal.
More Recipes
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Thank you for checking out Keralan Chicken Curry!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Equipment
- Garlic Press - or use mini chopper
Ingredients
Marination
- 1 kg Chicken Breast
- 1 tsp Turmeric Powder
- 1 pinch Himalayan Salt - to taste
Curry Sauce
- 3 tbsp Extra Virgin Coconut Oil
- 2 large Red Onions
- 3 Garlic Cloves - or 1 tbsp garlic puree (paste)
- 2.5 cm Fresh Ginger - or 1 tbsp ginger puree (paste)
- 3 Fresh Green Chilies - or bird's-eye chilies
- 200 grams Canned Plum Tomatoes
- 400 ml Full Fat Coconut Milk
Paste
- 3 tsp Fennel Seeds
- 10 Curry Leaves - optional
- 2 tsp Ground Coriander
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- ½ tsp Black Pepper - freshly ground
- ½-2 tsp Chili Powder - adjust to taste, kashmiri chili is the best for this dish
- 2 tsp Ground Cumin
- 1 Cassia Bark
- Salt to taste
Garnishing
- Fresh coriander leaves for garnish - optional
Instructions
Marinate
- Wash and dice chicken breasts. Set aside.
- In a large bowl, mix the chicken pieces with the turmeric powder and salt. Ensure all pieces are well-coated.
Note: If you’re struggling to coat all the chicken add a little coconut cream to help it spread. - Cover and let it marinate in the refrigerator for at least 2 hours or preferably overnight.
Sauce
- Heat the oil in a large pan over medium heat. Add the fennel seeds and curry leaves, and sauté for a few seconds until fragrant.
- Peel and chop the onions and sauté in the cooked spices until they turn golden brown, about 7-10 minutes.
- Minced the garlic, ginger, and chop or slice the green chilies, then sauté for another 2-3 minutes until the raw smell disappears.
- Add the ground coriander, ground cumin, turmeric powder, chili powder, garam masala, cassia bark, and freshly ground black pepper. Sauté the spices for a minute to enhance their flavors.
- Add the tomatoes and cook until they become soft and the oil starts to separate from the sauce, about 5-7 minutes.
- Using a stick blender blend the sauce until smooth. We slightly tilt the pan to the side to create a deep end for blending.
Note: If the sauce is too thick, add some coconut milk from the can. - Add the marinated chicken pieces and mix well with the sauce. Cook for about 5-7 minutes until the chicken is no longer pink and starts to brown slightly.
- Pour in the coconut milk. Mix well and bring the curry to a boil.
Note: If your sauce appears too thick slowly add some water.
Simmer
- Reduce the heat and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
Note: If you prefer slow cooking, then add to the slow-cooker at the point of adding the marinated chicken, curry leaves and coconut milk. Cook on low for 5-6 hours, this will help the flavors meld to perfection. - Add the salt and the garam masala to taste. Mix well and simmer for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot with rice, naan, or your preferred side.
Notes
- Marinating the diced chicken is an important process, it helps tenderize the meat and infuse it with flavor.
- Sauté the spices until they release their aroma. This process, called “bhoonofying,” is crucial for developing the curry’s depth of flavor.
- Adjust the chili powder according to your heat preference. Kerala cuisine often has a balanced spice level, so ensure it’s not overly spicy to enjoy the other flavors.
- Freshly minced ginger, garlic, and green chilies significantly enhance the flavor.
- Fresh curry leaves are ideal, but if unavailable, dried ones can be used.
- Blending is an important process if you like a smooth curry.
- If the curry becomes too thick, add a bit more water or coconut milk to reach your desired consistency. If it’s too thin, simmer uncovered to thicken.
- After adding the chicken to the sauce, allow it to simmer gently until it is cooked. This allows the flavors to meld together and ensures tender, juicy chicken.
- This curry can be slow-cooked. If you prefer slow cooking, add it to the slow cooker and cook on low for 5-6 hours. This will help the flavors meld to perfection.
- Keralan Chicken Curry tastes even better the next day as the flavors have had time to meld together. You can make it ahead of time and reheat it gently before serving.
- Traditionally, basmati is the go-to, though people suffering from low-carb torture can opt for cauliflower rice.
- Before serving, let it rest for 5 minutes for the best flavor and texture.
- Curry Leaves: If you can’t find fresh curry leaves, use dried ones. Because this dish already uses curry powder, it can be omitted.
- Chicken: We often vary the curry using lamb or beef. It’s also a good choice to use bone-in chicken because it tends to add more flavor to the curry.
- Meat Substitution: You can also substitute the meat for vegetables such as cauliflower, zucchini (courgette), eggplant (aubergine), or various mushrooms.
- Cream: If you must substitute, use a combination of heavy cream and a bit of coconut extract, but note that the flavor will differ.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Keralan Chicken Curry every time.
Your Questions Matter
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For food safety top tips, check out USDA.gov.
have you already tried this Keralan Chicken Curry (Nadan Kozhi)? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!
Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
My family loved this! And, it was quick and easy👌 …..super delicious 👍🥰
Hey Sadie, there’s nothing like a quick and easy meal and of course delicious.