Entree: India – Kerala Travancore – നാടൻ കോഴി കറി ➤ Nāṭan Kōḻi Kari (Kerala-style country chicken simmered in a spiced coconut gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) bone-in country chicken, cut into 8 pieces
- 2 tbsp (30 ml) coconut oil
- 2 medium onions (approx. 7 oz (200 g)), thinly sliced
- 1 tbsp (15 g) ginger-garlic paste
- 2 green chilies (approx. 0.28 oz (8 g)), slit
- 2 medium tomatoes (approx. 8 1/2 oz (240 g)), chopped
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) red chili powder
- 1 tsp (6 g) salt, or to taste
- 1 cup (240 ml) water
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) tamarind pulp
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (1 g) mustard seeds
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 1 sprig curry leaves (approx. 0.071 oz (2 g))
- For the roasted coconut-coriander masala:
  - 1/2 cup (40 g) freshly grated coconut
  - 2 tbsp (12 g) coriander seeds
  - 1 tsp (2 g) fennel seeds
  - 6 dried red chilies (approx. 0.21 oz (6 g))
  - 1/2 tsp (1.5 g) black peppercorns
  - 1 tsp (5 ml) oil for roasting

Show original ingredient measurements

- 1.5 lb (680 g) bone-in country chicken, cut into 8 pieces
- 2 tbsp (30 ml) coconut oil
- 2 medium onions (approx. 200 g), thinly sliced
- 1 tbsp (15 g) ginger-garlic paste
- 2 green chilies (approx. 8 g), slit
- 2 medium tomatoes (approx. 240 g), chopped
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) red chili powder
- 1 tsp (6 g) salt, or to taste
- 1 cup (240 ml) water
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) tamarind pulp
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (1 g) mustard seeds
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 1 sprig curry leaves (approx. 2 g)
- For the roasted coconut-coriander masala:
  - 1/2 cup (40 g) freshly grated coconut
  - 2 tbsp (12 g) coriander seeds
  - 1 tsp (2 g) fennel seeds
  - 6 dried red chilies (approx. 6 g)
  - 1/2 tsp (1.5 g) black peppercorns
  - 1 tsp (5 ml) oil for roasting

Instructions

1. Roast the coconut, coriander seeds, fennel seeds, dried red chilies, and black peppercorns in 1 tsp (5 ml) oil over medium heat until fragrant and golden, about 4–6 minutes. Cool slightly and grind to a smooth paste with 2–3 tbsp (30–45 ml) water. Set aside.
2. Heat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and fenugreek seeds; when they sputter, add curry leaves and sliced onions. Sauté until onions are deep golden brown, 10–12 minutes.
3. Add ginger-garlic paste and slit green chilies; cook 1–2 minutes until raw aroma dissipates. Add chopped tomatoes, turmeric, red chili powder, and salt; cook until tomatoes break down and oil begins to separate.
4. Add the chicken pieces and brown briefly, coating with the onion-tomato mixture. Pour in 1 cup (240 ml) water, cover, and simmer gently until the chicken is nearly cooked through, about 20–25 minutes.
5. Stir in the prepared roasted coconut-coriander masala and tamarind pulp; simmer uncovered 6–8 minutes until the gravy thickens and flavors meld. If using, stir in coconut milk and warm through without boiling, 2–3 minutes.
6. Finish with lime juice, adjust salt, and remove from heat. Let rest 5 minutes, garnish with a few fresh curry leaves, and serve hot with rice or Kerala parotta.