Hot Kerala Nadan Chicken Curry Recipe

Serves: 3–4
Prep Time: 10 minutes
Cook Time: 25 minutes
Skill Level: Easy

Kerala Nadan Chicken Curry is a fiery, full-flavoured dish inspired by traditional village-style cooking from Kerala. Using our Kerala Nadan Chicken Curry Spice Mix, this recipe delivers bold heat, rich aroma and a beautifully thick gravy – perfect with freshly cooked basmati rice.

Shopping List

  • Chicken – 500 g, diced
  • Onion – 250 g, chopped
  • Tomatoes – 2, chopped
  • Ginger paste – 2 tbsp
  • Garlic paste – 1.5 tbsp
  • Curry leaves or coriander leaves – to garnish
  • Oil for cooking (sunflower or coconut oil)
  • Salt – to taste
  • Kerala Nadan Chicken Curry Spice Mix – 3 tbsp

Cooking Method

  1. Sauté the onions
    Heat 2 tbsp of sunflower or coconut oil in a pan.
    Add the chopped onion and sauté until golden brown.
  2. Add ginger and garlic
    Add the ginger paste and garlic paste.
    Cook until the raw aroma disappears.
  3. Add the spice mix
    Add 3–5 tbsp of Kerala Nadan Chicken Curry Spice Mix.
    Sauté for 1 minute on low heat to release the flavours.
  4. Make the gravy
    Add ½ cup of water and mix well to create a thick gravy base.
  5. Cook the chicken
    Once the mixture begins to boil, add the diced chicken.
    Add more water to reach your preferred gravy consistency.
    Cook on medium heat until the chicken is tender.
  6. Add tomatoes and finish
    Add the chopped tomatoes once the chicken is cooked.
    Stir and cook until the tomatoes soften.
    Add salt to taste.
  7. Garnish and serve
    Garnish with curry leaves or coriander leaves.
    Serve hot with basmati rice.

Recipe Notes

  • Hot and aromatic Kerala-style curry
  • Gluten free and nut free
  • Adjust heat level by reducing or increasing the spice mix
  • Add two tbsp of thick coconut milk for deeper flavours
  • Fresh curry leaves add excellent flavour, but coriander also works well