Nadan Chicken Paal Curry

Name: Nadan Chicken Paal Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Kerala Cuisine
Ingredients: 1 kg skinless chicken, cut into curry pieces; ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 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; 350 ml full-fat coconut milk, divided; 250 ml water; ½ teaspoon garam masala; 1 tablespoon coconut oil, for finishing

June 22, 2026

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.