Kerala Coconut Curry

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DESCRIPTION

Kerala Nadan Kozhi curry is a traditional and flavorful chicken curry from Kerala. It is served on regular and special occasions with traditional Kerala style breads and rice variants. Preparing this curry usually takes an hour following the traditional recipe; however, you can easily save time by using this ready-to-cook Kerala Coconut Curry Simmer Sauce.

INGREDIENTS

Kerala Coconut Curry

METHOD

  • Heat 1 tbsp of cooking oil in a saucepan over medium heat.
  • When it sizzles, add 350 grams of chicken and shallow fry for 3 minutes on each side until browned.
  • Add half (60 grams) of the sauce, sprinkle over the contents of the spice cap, and stir fry for 2-3 minutes.
  • Add the remaining sauce (60 grams) and water, and simmer gently, stirring it occasionally, until the meat is cooked throughout.
  • Garnish Kerala coconut curry with fresh coriander leaves before serving.

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Kerala Coconut Curry Simmer Sauce

Kerala Coconut Curry Simmer Sauce

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Nutrition Information

Serving Size: 120 Grams | Calories: 170 Cal | Total Fat 14 g: 12% | Saturated Fat 8g: 40% | Trans Fat: 0 Grams| Cholesterol 0mg: 0%| Sodium 420 mg: 18% | Total Carbohydrates 9gm: 3% | Dietary Fiber 2g: 7% | Total Sugars 3g; Includes 0g Added Sugars:0%| Protein 3g: 6%| Vitamin D 0mcg: 0%| Calcium 32mg: 2%| Iron:1.7mg: 10%| Potassium 253 mg: 6%

Notes

Optional: Chicken can be replaced with lamb, prawns, mixed vegetables, and cottage cheese.

Chef’s Tips

  • Brown the chicken nicely to enhance its taste.
  • Add a seasoning of coconut oil, mustard seeds, shallots, and curry leaves to this curry to enrich its taste.
  • Add more water to the curry to adjust its consistency.

Serving Suggestions

Kerala Nadan Kozhi is best served with turmeric coconut rice, basmati rice, jeera rice, garlic butter rice, appam, naan, and Kerala-style parotta. You can extend the recipe with a stir-fried vegetable side dish, and vegetable raita.

 

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