Author: Jane Jojo Updated on:
Chicken curry with semi thick gravy well flavored with spices and coconut milk.It’s an easy and delicious nadan kozhi curry recipe.It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads. This recipe is our house favorite one and an evolved recipe over the time.
If you are looking for chicken curry recipe with thinner gravy or without coconut, check chicken curry.
Summary
(354 votes, average: 4.47 out of 5)
Loading...- Course Side Dish
- Cuisine kerala, south indian
- Yield 6 serving
- Cooking Time 50 minutes
- Preparation Time 10 minutes
- Total Time 1 hour
Ingredients
chicken
1 kilogram
Marination
chilli powder
2 teaspoon
turmeric powder
1 teaspoon
salt
1.5 teaspoon
Masala Gravy
onion (medium size)
4 number
green chilli
4 number
ginger paste
1.5 tablespoon
garlic paste
1.5 tablespoon
chilli powder
1.5 tablespoon
coriander powder
2 tablespoon
fennel powder
2 teaspoon
garam masala powder
1 teaspoon
tomato (medium size)
3 numbers
curry leaves
3 sprig
Thick coconut milk
3/4 cup
coriander leaves
salt
coconut oil / vegetable oil
Steps
- Clean the chicken pieces. Marinate it with the ingredients listed under marination. Keep it aside for 30 minutes.
- Thinly slice onions and green chilly. In a kadai, heat the oil. When oil is hot, add the sliced onions, green chillies, curry leaves, and salt. Adding salt helps the onion to get cooked fast.
- Grind ginger and garlic into a fine paste. When the onions are lightly brown, add the ginger, garlic paste. Saute well till the aromatics release their flavor.
- Once sauteed well, add chilly powder, coriander powder, garam masala, fennel powder and saute. Add oil as needed to fry the masalas. I use home made garam masala. When you use store bought one, based on the brand you use you may have to increase garam masala measurement to 1.5 tsp or 2 tsp.
- Add chopped tomatoes and mix it well in the gravy. Cover and cook until tomatoes are cooked. It might take around 5 to 8 minutes. Adjust salt in the gravy.
- Add marinated chicken pieces to the gravy. Mix it well. Cover and cook in low to medium flame until water releases from the chicken. Then increase the flame to medium.
- This is probably the key step in the recipe. Once chicken pieces are cooked, allow water to dry up. Don't make it a complete dry.
- Then add chopped coriander leaves and thick coconut milk. Refer notes on how to prepare coconut milk. Adjust the salt and allow it to boil.
- The final dish has semi thick gravy which makes it perfect with pathiri, any sort of rice variants ( ghee rice, pulao), chapathi, parotta/paratha, appam or any other Indian breads. Get it to the consistency that you like. Then, switch off the flame. Enjoy 🙂
Notes
1) Preparation of coconut milk from grated coconut - Grind 3 cup grated coconut with 3/4 cup lukewarm water. 3/4 cup thick coconut milk can be extracted from this. Luke warm water helps you to extract coconut milk well. 2) I sometimes prepare this chicken curry quickly from the leftover chicken roast of the previous day. Heat 2 tbsp oil in a pan. Add the chilly powder, coriander powder, garam masala, fennel powder as needed. Roast the masalas and then add the leftover chicken roast. Once it starts boiling, add coconut milk and allow it to boil. Masala powders and Coconut milk quantity are based on the leftover chicken quantity and the gravy consistency you need.
