Nadan Chicken Paal Curry

Nadan Chicken Paal Curry

About Nadan Chicken Paal Curry

Nadan Chicken Paal Curry is a gentle Kerala-style chicken curry built around chicken, coconut milk, curry leaves and softly layered spices. The word paal refers to the creamy character of the gravy, which is designed to be fragrant and rounded rather than chilli-heavy.

Unlike darker roast-style chicken curries, this dish relies on green chillies, ginger, garlic, fennel and coconut milk to create warmth without overpowering the chicken. Recipes vary across homes and regions, but it is commonly served with appam, idiyappam, pathiri, chapati or Kerala Matta rice.

Cooking Nadan Chicken Paal Curry Outside Its Home Region

For home cooks, caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, Nadan Chicken Paal Curry can be harder to recreate when curry leaves, coconut milk and chicken cuts are available in different formats.

For home cooks, use similar-sized bone-in chicken pieces so the curry cooks evenly. Frozen curry leaves work well when fresh leaves are unavailable, while a good-quality full-fat coconut milk gives the gravy the body it needs. The key is to add the final coconut milk gently and avoid boiling it hard.

For professional kitchens, the challenge is keeping the curry light, smooth and consistent across larger batches. Different coconut-milk brands can affect thickness and richness, while extended holding can make the sauce too heavy. Measured liquids, controlled heat and a final gentle finish help maintain the intended creamy character.

 

Nadan Chicken Paal Curry

CoChilli Pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Category

Main Course

Nadan Chicken Paal Curry is a traditional dish built around chicken, layered aromatics and a balanced South Indian flavour profile.

Nadan Chicken Paal Curry

Ingredients

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    • 1 kg skinless chicken, cut into curry pieces

    • ½ teaspoon turmeric powder

    • ¾ teaspoon fine salt

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    • 3 tablespoons coconut oil

    • 2 medium onions, thinly sliced

    • 2 green chillies, slit

    • 2 tablespoons finely chopped ginger

    • 2 tablespoons finely chopped garlic

    • 2 medium tomatoes, chopped

    • 2 sprigs curry leaves, divided

    • 1½ tablespoons coriander powder

    • 1½ teaspoons Kashmiri red chilli powder

    • ½ teaspoon hot red chilli powder

    • ½ teaspoon turmeric powder

    • ½ teaspoon ground black pepper

    • ½ teaspoon ground fennel seeds

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    • 350 ml full-fat coconut milk, divided

    • 250 ml water

    • ½ teaspoon garam masala

    • 1 tablespoon coconut oil, for finishing

    Directions

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      1. Mix the chicken with turmeric and salt. Rest for 15 minutes while preparing the sauce.

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      1. Heat coconut oil in a wide pan. Cook onions, green chillies and one sprig curry leaves until soft and lightly golden.

      2. Add ginger and garlic. Cook for 2 minutes.

      3. Lower the heat. Add coriander, chilli powders, turmeric, black pepper and fennel with a splash of water. Cook for 1 minute.

      4. Add tomatoes and cook until soft and pulpy.

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      1. Add the chicken and turn through the masala.

      2. Add water and 250 ml coconut milk. Cover and simmer for 25 to 30 minutes or until cooked through.

      3. Stir in remaining coconut milk, garam masala, remaining curry leaves and coconut oil. Simmer gently for 2 minutes, then rest before serving.
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      CoChilli Pro Kerala Series

      A More Practical Route to Nadan Chicken Paal Curry

      Nadan Chicken Paal Curry relies on a gentle spice base and the right coconut-milk richness so the sauce stays rounded rather than heavy. Building that balance from scratch can take care, especially when coconut products differ by supplier. For a more practical route to this creamy home-style flavour direction, explore the CoChilli Pro product used for this dish below.

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