Nadan chicken curry or nadan kohzi is a peppery chicken curry from the Kerala region of India. It’s got all the big South Indian flavours going on. Pepper, green chilies, coconut and curry leaves. Just really tasty.

You see nadan chicken curry on South Indian inspired restaurants. Funkier places. It’s getting more popular. And it’s about time. South Indian cuisine has it going on.

I’m not saying give up on Madras and chicken tikka masala. But I am saying there is more. Way more. And you need to try it.

Nadan chicken curry starts with caramelization of the onions

This is homestyle nadan curry. Traditional. It’s about the caramelization of the onions. That’s always critical in Indian cooking. Take your time doing it. You don’t want them to burn. A nice brown colour. This will take about 20 minutes. But you have to do it. Or it won’t work.

After that it’s easy. Add some garlic and ginger. Spices go in next. Fry that up to bloom the spices. Then it’s just come coconut milk and chicken. Let it simmer until the chicken is done and eat.

Nadan chicken curry or nadan kohzi is an Indian curry with big coconut, spice and green chili flavours. - 1 Nadan chicken curry and rice in a bowl from above. - 2 Nadan chicken curry and rice in a bowl from above. - 3 Nadan chicken curry in a bowl with rice. - 4

nadan chicken curry

Ingredients

Spice mix

  • 1 tbsp coriander powder
  • 2 tsp mild kashmiri chili powder
  • 1 tsp garam masala
  • 1 tsp coarse black pepper
  • 1/2 tsp turmeric
  • 1 tsp salt

Nadan chicken curry

  • 8 boneless, skinless chicken thighs - each thigh cut in half
  • 4 tbsp coconut oil or vegetable oil
  • 2 1/2 cups red onion - finely diced
  • 3 tbsp garlic ginger paste or equal amounts of garlic and ginger, finely chopped
  • 4 green chilies - coarsely chopped
  • 1/2 cup chicken stock or water
  • 2/3 cup coconut milk

Final seasoning

  • 1 1/2 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 shallot sliced
  • 15-20 fresh curry leaves

Instructions

Nadan chicken curry

  • Combine the coriander, kashmiri chili, garam masala, black pepper, turmeric and salt. Set aside.
  • Place a pot over medium low heat. Add the coconut oil and onion and cook the onions, stirring occasionally, until they are well cooked and starting to turn golden. This takes about 20 minutes. If it takes less your heat is too high.
  • Add the garlic ginger paste or minced garlic and ginger along with the green chilies. Cook, stirring constantly, for 1 minute.
  • Stir in the spice mix and continue to stir. Watch that the spices don’t burn. Cook for 1 minute.
  • Add the chicken, chicken stock and coconut milk. Cover and simmer until the chicken is nearly done. About 15 minutes.
  • Remove the lid and continue to cook for an additional 10 minutes.
  • Add the final seasoning mixture and serve with rice or Indian flatbread.

Final seasoning

  • While the chicken cooks, heat the coconut oil over medium heat.
  • Add the mustard seeds and cook until they start to crackle.
  • Mix in the shallots and curry leaves. Cook until the shallots turn brown.

Nutrition

Calabrian chicken and chorizo is a one skillet dinner that is absolutely dinner party worthy. Easy and posh at the same time. What’s better than that?

The great thing about this recipe is you get crispy skin and you get this crazy delicious sauce. Bits of chorizo floating around. Roasted red peppers. Cherry tomatoes. And the secret weapon. Calabrian chilies.

Calabrian chilies are a secret you need to know

Don’t know about Calabrian chilies? Time to find out. Any decent Italian deli will have them. And they keep forever in the fridge. Don’t just get them just for this recipe though. Great on pizza. Spiced oil. Pasta. Little salty flavour bombs.

Calabrian chicken and chorizo. Braised chicken done right. - 5

If you can’t get them, you can substitute crushed red chili. But you will be missing out. So try to get them if you can.

Keep the chicken above the liquid for crispy skin

This is sort of a braise. But it isn’t quite. The thing with braises is either you remove the skin like in Indian cooking. Or you put up with that soft mushy skin you get from simmering.

Personally, I’m OK with the mushy skin but not everybody loves it. Some might even go as far as to say they don’t even like it. Or that it sucks.

Easy way around it. Not rocket science. Keep the skin above the surface of the liquid the whole time. It can be simmering but the skin needs to stay dry. That keeps it crisp. Crispy skin. Delicious, braise like sauce. It just comes together sometimes. Easy.

Calabrian chicken with chorizo in a cast iron skillet. - 6 Calabrian chicken with chorizo in a cast iron skillet. - 7