Kerala Chicken Curry With Coconut Milk |Nadan Chicken Curry

Kerala lies along the coastline and it’s one of the most beautiful states of India. Kerala is known for the generous use of coconut in their food whether its coconut oil, coconut milk, coconut cream, fresh coconut. Kerala cuisines offer a wide range of vegetarian and non-vegetarian dishes which will surely tickle your taste buds. For the people who think Kerala food is all about idli and dosa, you must try their seafood and other vegetarian and non-vegetarian dishes. You will see the generous use of coconut in most of their food which thickens the curry and gives a very amazing taste.

The traditional Kerala Chicken Curry is an aromatic and delicious blend of spices cooked with chicken in coconut oil and creamy coconut milk brings a unique flavor to this curry. The curry leaves and onion tempered in coconut oil enhances the flavor of curry.

Serve this curry along with plain rice, Ghee Rice, Malabar Parottas, plain paratha, or any other Indian flatbread. Thick is a quick recipe to prepare for a weekday lunch or dinner. 🙂

Serves 4
Ingredients:
For Marination

1.5 Lbs chicken (bone-in), small pieces
1 Tbsp red chili powder
1 Tsp turmeric powder
1 Tsp garam masala
¼ Tsp black pepper powder
Salt as required

Whole Spices To Dry Roast

3 Whole dry red chilies
1 Cinnamon stick
2 Star anise
1 Tbsp coriander seeds
1 Tsp fennel seeds
1 Tsp black peppercorns
¼ Tsp cumin seeds
3 Green cardamoms
2-3 Cloves
2 Tbsp desiccated coconut (optional)

For Curry

2 Cup red onion, thinly sliced lengthwise
1 Tbsp garlic, chopped
1 Tsp ginger, julians or chopped
1 Can coconut milk
Salt as required
2 Tbsp coconut oil

For Tempering

1-2 Tbsp coconut oil
¼ Cup onion, thinly sliced lengthwise
2 Whole dry red chili
8-10 curry leaves

Learn Step By Step Recipe With Pictures For Kerala Chicken Curry With Coconut Milk | Nadan Chicken Curry | Instant Pot Recipe
Recipe:
Step 1- In a mixing bowl, add all the marination ingredients to the chicken and keep aside until you need it

Step 2- Heat a pan and dry roast the all the whole spices (except the desiccated coconut) mentioned under spices to roast list until aromatic and crips. Follow the same if using an Instant Pot
Transfer the roasted spices to a grinder jar, add desiccated coconut and ¼ cup of water or as required, grind them until a fine and smooth paste

Step 3- Turn the IP to saute mode and heat coconut oil, add the ginger-garlic and saute for 30secs or until they start to sizzle. Add the sliced onion and cook till they turn soft

Step 4- When the onion turns translucent add the marinated chicken and the spices paste we made

Step 5- Add the required salt and ½ cup of water, mix everything. Turn off the saute mode and press pressure cook button. Close the lid of the IP and pressure cook for 4mins with the valve on the seal side. Let the pressure goes off naturally and then open the lid

Step 6- Turn the IP to saute mode. Add the coconut milk, stir and let it simmer for 7-8mins and then turn off the IP. Adjust salt if required. Transfer the curry to the serving bowl

Step 7- Heat coconut oil in a tempering pan and add the dry red chilies, curry leaves, and onion. When the onion turns pink and leaves are crisp, turn off the flame and pour this over the chicken curry