Go Back

Nadan Kozhi Curry (Kerala Chicken Curry)

Nadan Kozhi Curry (Kerala Chicken Curry) is spicy, delicious and bursting with flavour. This brilliantly red chicken curry cooked in coconut oil and flavoured with spices is super easy to make. Kerala chicken curry served with hot parottas makes a perfect hearty and comforting weeknight meal!
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian, Kerala, South Indian
Servings: 6
Author: Arpita@Gastronomic Bong

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.
    Nadan Kozhi Curry (Kerala Chicken Curry)