By Nadan Kozhi Curry (Kerala Style Chicken Curry) is spicy, delicious and bursting with flavour. This brilliantly red Indian chicken curry cooked in coconut oil and flavoured with spices is super easy to make and is absolutely lip-smacking. Authentic Kerala chicken curry served with hot parottas or rice makes a perfect hearty and comforting weeknight meal!
The hubster demanded a different chicken curry last weekend. By that he meant something apart from the regular Bengali chicken curry. Well I don’t blame him. We all need a change in flavour and spice sometimes. Don’t we?!
So the first thing that came into my mind was this Nadan Chicken curry Kerala style, which I had a long long time ago at one of my Mallu friends house and I had totally fallen for this chicken curry. The flavour was just so refreshing to the palate.
I say so because this Kerala Chicken curry is cooked in coconut oil which adds a lovely sweet nutty flavour to the dish and makes the dish authentic, unlike bengali chicken curry that is cooked in mustard oil which adds an over all different flavour and pungency.
Also instead of using grated coconut or coconut milk to make this chicken curry, I have added thin coconut slices to this dish which gives an extra crunch and enhances the taste even more.
I don’t know why I took this long to make Nadan chicken curry, but finally here it is. Hubby loved it. What’s not to love. Look at the gorgeously red chicken curry. The colour is from kashmiri red chilli powder that I used to make this curry.
This curry is so so simple to make. Seriously simple of the simplest. Lets see how to make it.
How to make Nadan Chicken Curry?
Marinate the chicken with ginger-garlic paste, turmeric powder, chilli powder, pepper powder and salt and keep it aside while we prepare the rest of the ingredients.
Heat coconut oil in a pan and temper with fennel seeds and fenugreek seeds (methi seeds). When they sizzle add chopped ginger and garlic and saute.
Then add the chopped onions and saute until soft and add coconut bits. Now add the powder masala and saute.
Next add the chopped tomatoes along with some salt and cook until soft and mushy. Now toss in the marinated chicken and continue frying the chicken with the onion tomato for 6-8 minutes.
Now add hot water and bring it to a boil. Then reduce the heat, cover and cook till the chicken is done.
Serve it hot alongside with rice or parotta and lots of salad.
Now
Here are few chicken curries that you can try.
Dhonepata Murgi (Coriander Chicken)
Chicken Angara Restaurant Style
Murgir Jhol (Bengali Chicken Curry)
Chicken Dum Biryani Kolkata Style
Anardana Chicken Himachali Style
Mangalorean Chicken Ghee Roast
Afghani Style Tandoori Chicken
Murgh Makhanwala (Butter Chicken / Murgh Makhani)
Nadan Kozhi Curry (Kerala Chicken Curry)
Nadan Kozhi Curry (Kerala Chicken Curry)
Equipment
- Large bowl
- large thick bottomed pan
Ingredients
Marination
- 1 kg Chicken
- 2 tsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 2 tsp Kashmiri Chilli powder
- 1 tsp black pepper powder
- Salt (as per taste)
For the Curry
- 1/4 tsp Methi seeds (fenugreek seeds)
- 1/2 tsp Fennel seeds
- 3 large (arnd 3 cups) Onions chopped
- 1 tbsp Ginger chopped
- 1 tbsp Garlic cloves chopped
- 3-4 Green chillies slit
- 1/3 cup Fresh Coconut pieces
- 2 medium Tomato chopped
- 1/2 tsp Turmeric powder
- 1 tbsp Kashmiri Chilli powder (or )as per taste
- 1 1/2 tbsp Coriander powder
- 1 tsp Garam masala powder (I used store bought Everest garam masala)
- 2 springs Curry leaves (curry patta)
- Salt (as per taste)
- 3-4 tbsp Coconut oil
Instructions
- Marinate the chicken with ginger-garlic paste, turmeric powder, chilli powder, pepper powder and salt and keep it aside while we prepare the rest of the ingredients.
- Heat coconut oil in a large deep pan on medium heat and temper with fennel seeds and fenugreek seeds. When they start to sizzle add chopped ginger and garlic and saute.
- Then add the chopped onions and chillies and saute on medium heat until soft.
- Now add the coconut bits and fry with the onions for a minute.
- Add the chilli powder, turmeric powder coriander powder and salt and saute. (It's a bit spicy so you adjust the heat as per your taste)
- Next add the chopped tomatoes and saute fo 3-4 minutes or until soft and mushy.
- Once the masala is done, toss in the marinated chicken and curry leaves. Fry the chicken with the onion-tomato masala for 6-8 minutes on medium heat.
- Now add 2 cups of hot water and bring it to a boil. Then reduce the heat, cover and cook till the chicken is done.
- Check the seasoning and adjust to desired consistency as per your needs.
- Serve it hot with parotta or rice with loads of salad.
I hope you enjoy this Kerala Style Chicken Curry as much as we do!
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
angiesrecipes
December 10, 2019What a wonderful dish! I adore all sorts of curries…yours looks amazing and I love those serving dishes too.
Arpita@Gastronomic Bong
January 23, 2020Thank you so much Angie. This curry is very delicious.❤️