Kerala Chicken Curry Recipe - Nadan Kozhi Curry
Prepare and enjoy this delicious recipe of Kerala Style Chicken Curry that is cooked in an authentic Kerala ingredient, Coconut Milk. Serve this curry along with Ghee Rice or Malabar Parottas for a simple weekday lunch.In association with Preethi Kitchen Appliances
An authentic Kerala Style Chicken Curry, embraces the rustic style of chicken simmered in coconut milk and indian spices. While it have variations in the level of spices and ingredients used across regions, it never fails to find its way in weekend lunch menu. No wonder it turns to an absolute favourite for anyone who loves Kerala Cuisine.
If you like this recipe of Kerala Chicken curry, here are aa few more Kerala Recipes
- 500 grams Chicken , curry-cut with bones For the marination
- 2 teaspoons Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1-1/2 teaspoons Salt For the Gravy
- 2 Onions , thinly sliced
- 1 sprig Curry leaves
- 2 Green Chillies
- 1 inch Ginger , crushed or a coarse paste
- 6 cloves Garlic , crushed or a coarse paste
- 1 Tomato , chopped
- 2 tablespoon Red chilli powder
- 1 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Fennel Powder
- 1 teaspoon Garam masala powder
- 1 cup Coconut milk , thick
- Salt , as per your taste
- 2 tablespoons Coconut Oil
How to make Kerala Chicken Curry Recipe - Nadan Kozhi Curry
To begin making Kerala Chicken Curry Recipe, we need to first marinate the chicken.
In a mixing bowl, combine the chicken pieces along with red chilli powder, turmeric powder, salt and rub the spices well on the chicken pieces. Set aside for an hour.
In a kadai, add 2 tablespoons of coconut oil and heat on medium heat. When the oil is hot, add thinly sliced onions and the curry leaves.
Add a pinch of salt while sautéing the onions, this helps in speeding up the process of the onions browning. This will take about 5-7 minutes.
Once the onions are brown, add crushed ginger and garlic. Stir till the raw smell goes away.
Add in chopped tomatoes, saute till tomatoes turn mushy.
Next add in the spices- red chilli powder, coriander powder, fennel powder, turmeric powder, garam masala, salt and mix the ingredients well.
Once the oil starts to separate from the sides, add in the marinated chicken pieces along with the marinade and toss gently until the Kerala chicken is well coated with the masalas.
Cover with a lid and cook the Kerala Chicken Curry on low flame for about 10 to 12 minutes.
Stir in between. If it's dry, add two tablespoons of water and give a stir.
Pour thick coconut milk and adjust salt and allow to boil on medium flame.
Adjust the consistency of the Kerala Chicken Curry to your choice, and switch off the flame.
Garnish with chopped coriander leaves. Cover the Kerala Chicken Curry and allow to rest for the flavours to get incorporated into the chicken.
- Coconut oil, Curry leaves and thick coconut milk are the key ingredients for the rustic flavour of the dish.
- Allow the chicken curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
- Always use fresh homemade garam masala powder instead of the store bought ones.
- Kashmiri chilli powder gives the bright red colour to the gravy.
- Luke warm water yields good quantity of coconut milk.
Kerala Chicken Curry Recipe - Nadan Kozhi Curry is part of the Indian Curry And Gravy Recipe Contest
Scientist by profession. Grew up in the place famous for nendran chips. And the love of my life brought me to Japan. Food memories are always the best and I love to recreate the recipes of friends and family. I began blogging with absolutely no idea about food styling and photography. Neither does I believe in fancy cooking or photography, I tries to create interesting homemade dishes with fresh and locally available ingredients.