Thursday, 23 January 2014

Nadan kozhi curry/Chicken curry kerala style

       Nadan kozhi curry/Chicken curry kerala style

Nadan kozhi curry/Chicken curry kerala style

Nadan kozhi curry/Chicken curry kerala style

I don't know why I postponed this recipe to post?I can say this is my signature dish.A good combination for rice,Appam and chapathi.This is a typical Kerala style recipe.But here I avoided coconut milk which will give more richness to this dish.If you are adding kasmiri chilly powder, curry will be moe colourful.It was not available in my kichen so I avoided it.Kerala style chicken curry is a  spicy and tasty dish.Dont add water to this curry until the pieces are lightly fried with masala.and that is the main secrete behind its taste...


  • Chicken:1/2kg
  • Onion(thinly sliced):3 big
  • Tomato(sliced):1 big
  • Ginger:1"piece
  • Garlic:10 cloves
  • Chilly powder:1 tblspn
  • Turmeric powder:1/4 tspn
  • Coriander power:2 tblspn
  • Garam masala powder:1 tblspn(I used Eastern garam masala)
  • Curry leaves:5 springs
  • Coconut oil
  • Salt

To temper:

  • Cinnamon:1 stick
  • Star anise:2
  • Cardamom:4
  • Clove:4
  • Fennel seeds:1/2 tspn
  • Whole black pepper:1/2 tspn


  • Wash and clean the chicken
  • Grind ginger and garlic together to make a fine paste.
  • Marinate chicken pieces with ginger garlic paste,salt and turmeric powder.Keep aside for 15 minutes
  • Heat the Clay pot with coconut oil.
  • Add the ingredients listed under "to temper".Fry it well.
  • Add thinly sliced onion and saute it well until it turn brown colour.
  • Add sliced toamato and curry leaves.Suate it well till it get mashed with onion.
  • Add coriander powder,chilly powder and garam masala powder.Stir it well until oil comes out.
  • Add marinated chicken pieces and stir it well until the pieces gets coated with masala.
  • Cover the clay pot with a lid.Cook it in low flame for 10 minutes till the moistures get absorbed.Don't add add water.
  • Add 1 cup of water to the lightly fried chicken pieces with gravy.Stir it well and allow to cook for another 15 minutes in low flame.
  • Add some fresh curry leaves.

Ps:Don't add water while roasting the chicken pieces.once it get fried add water.Keep your stove in low flame for preparing this dish.

Nadan kozhi curry/Chicken curry kerala style


  1. I love the curry colour...Its looks Delicious..

  2. Super tempting chicken curry....absolutely delicious. Please visit my space too....

  3. nadan a particular variety ? or any chicken can be used?

    1. It is not broiler chicken.Nattu kozhi is mainly for egg.You can use any chicken but nadan kozhi will be more tasty but with less flesh.

  4. Looks so good... the color of the dish is very inviting

  5. Wow, this simply looks stunning. Though we are not eating non-veg items these days, so I will definitely cook it once we start eating it again...

  6. if i want this curry for 1 kg, I should Double the ingredients. is that right ?


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