Kerala Nadan Chicken Curry
A homestyle ('nadan') Kerala chicken curry: chicken simmered in a deep red gravy of roasted spices, shallots, curry leaves and coconut oil, finished with a splash of coconut milk.
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Ingredients
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Steps
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Heat the coconut oil, pop the mustard seeds, then add the onions, shallots and two sprigs of curry leaves. Cook for 12 minutes until golden.
Roast the masala
Add the ginger-garlic paste for 1 minute, then lower the heat and add the chili, coriander and turmeric with a splash of water. Stir for 2 minutes until the oil turns red. Add the tomatoes and cook until soft.
Cook the chicken
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Finish
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Temper
Heat the coconut oil, pop the mustard seeds, then add the onions, shallots and two sprigs of curry leaves. Cook for 12 minutes until golden.
Roast the masala
Add the ginger-garlic paste for 1 minute, then lower the heat and add the chili, coriander and turmeric with a splash of water. Stir for 2 minutes until the oil turns red. Add the tomatoes and cook until soft.
Cook the chicken
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
'Nadan' means country-style or homestyle in Malayalam. Kerala's nadan chicken curry is the everyday Sunday dish in many homes, especially in Christian households, where it's served with appam or puttu.
Coconut oil, curry leaves and slowly roasted spices are what make it unmistakably Keralan.
⭐ Why It's Famous
Deeply spiced and fragrant with coconut oil, it's a world away from northern-style curries.
💡 Fun Fact
Kerala's appam — a lacy, bowl-shaped fermented rice pancake — is the classic partner for this curry.
Kerala
9.59°N, 76.52°E
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