Ingredients
- 500 g chicken (curry cut, bone-in preferred)
- 2 medium onions (sliced)
- 1 tomato (optional, finely chopped)
- 10 cloves garlic
- 10 g ginger (plus green chilies)
- 1 large handful fresh coconut (cubes) or skip if using coconut milk
- 12 cashews (optional, adds richness)
- 20 curry leaves
- 3 green chilies (slit)
- 1 tsp cumin seeds
- 2 dried red chilies (optional)
- 1 tsp coriander powder
- ½ tsp garam masala (crushed)
- ½ tsp turmeric powder
- ½ tsp fennel powder or ground
- ½ tsp black pepper powder
- ½ cup coconut milk
- 1 tsp sugar (optional)
- Salt to taste
- 2 tbsp coconut oil (for authentic flavor)
Directions
This Kerala-style chicken curry is a quick, delicious, and authentic dish made using a pressure cooker—perfect for busy weeknights or when you’re craving traditional South Indian flavors without spending hours in the kitchen. Made with bone-in chicken, fresh curry leaves, coconut oil, and a blend of aromatic spices like coriander, fennel, and black pepper, this curry captures the rich essence of Kerala’s culinary heritage.
You can make this curry with or without coconut milk, depending on your preference. Pressure cooking locks in the flavor and ensures the chicken is tender and juicy in just two whistles. The result is a comforting, spicy, and slightly creamy curry that pairs beautifully with steamed rice, Kerala parotta, chapati, or appam.
Whether you’re a seasoned cook or a beginner, this one-pot chicken curry recipe is easy to follow and incredibly satisfying. It’s a perfect balance of speed, tradition, and taste—all in under 30 minutes!
✅ Quick Summary:
| Step | Key Action |
|---|---|
| 1 | Blend coconut, onion, garlic, ginger into paste |
| 2 | Sauté cumin seeds, curry leaves, chilies |
| 3 | Brown chicken pieces |
| 4 | Add paste, spices; cook until oil separates |
| 5 | Add coconut milk (or water), stir |
| 6 | Pressure cook for 1–2 whistles |
| 7 | Adjust consistency, finish with oil & curry leaves |
Here’s the approximate nutritional information for a serving of Kerala-style chicken curry (about 1/4th of the recipe, roughly 150g chicken with curry and gravy):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 280–320 kcal |
| Protein | 28–32 g |
| Fat | 18–22 g |
| Saturated Fat | 8–10 g |
| Carbohydrates | 6–8 g |
| Fiber | 1–2 g |
| Sugars | 2–3 g |
| Sodium | 500–700 mg (varies with salt) |
| Cholesterol | 90–110 mg |
Notes:
Nutritional values vary based on coconut milk quantity, amount of oil used, and exact chicken cut.
This estimate assumes use of coconut oil and moderate coconut milk.
High in protein and fats, moderate carbs mostly from onions, tomatoes, and coconut.
Disclaimer: The nutritional information provided for this recipe is approximate and may vary based on individual ingredients, serving sizes, and cooking methods. The calorie count and other nutritional values are estimates based on common ingredient values and should be used as a general guide. Always consult with a registered dietitian or nutritionist for precise dietary advice, especially if you have specific health concerns or dietary restrictions.
Steps
1 Done | Prepare Coconut‑Onion PasteBlend the coconut, onion, garlic, ginger, cashews (if using), and a few green chilies with some water to make a smooth paste. This step is classic in Kerala recipes |
2 Done | Sauté Whole SpicesIn the pressure cooker, heat coconut oil over medium heat. Add cumin seeds, dried red chilies (if using), and curry leaves until fragrant. |
3 Done | Brown Chicken BrieflyAdd chicken pieces and fry on medium flame for 2–3 minutes, coating them in the aromatics and oil. |
4 Done | Add Paste and SpicesPour in the blended paste. Stir well and cook for about 2–3 minutes until the oil begins to separate from the paste. |
5 Done | Powder SpicesSprinkle coriander powder, turmeric, fennel powder, pepper, garam masala, and sugar. Cook for another 1–2 minutes to develop flavor |
6 Done | Add Coconut Milk or WaterStir in coconut milk (or hot water if you prefer). Mix thoroughly. You may add chopped tomato here if you like some tomato flavor, though it's optional in Kerala style. |
7 Done | Pressure‑CookClose the cooker lid. Cook for 1–2 whistles on medium flame. Let pressure release naturally (takes about 5–8 minutes). |
8 Done | Final TouchOpen the lid, taste and adjust salt or spice. If gravy is too thin, simmer uncovered for a few minutes to thicken. Finish with a drizzle of coconut oil and fresh curry leaves. |
9 Done | Serving SuggestionsServe hot with Kerala parotta, appam, steamed rice, puttu, or chapati—classic pairings for Nadan Kozhi Curry. |
10 Done | 🔍 Adaptation NotesThis approach blends both the coconut-onion paste method and pressure-cooker convenience, widely used in Kerala recipes Whole spices or a spice blend (cumin, cloves, cinnamon, cardamom) can be used if you prefer deeper flavor, as seen in some Kerala‑style pressure cooker versions The technique of frying paste until oil separates before cooking the chicken is essential for authentic taste |
