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.

 

Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.

Summary

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
  • Course side dish
  • Cuisine south indian
  • Yield 6 serving
  • Cooking Time 50 minutes
  • Preparation Time 10 minutes
  • Total Time 60 minutes

Ingredients

chicken
1 kilogram
Marination
chilli powder
2 teaspoon
turmeric powder
1 teaspoon
salt
1.5 teaspoon
Masala Gravy
onion (medium size)
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

  1. Clean the chicken pieces. Marinate it with the ingredients listed under marination. Keep it aside for 30 minutes.
    Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  2. Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  3. 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.
    Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  4. Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  5. 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.
    Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  6. 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.
    Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  7. 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.
    Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  8. 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.
    Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  9. Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  10. 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.
    Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  11. Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  12. 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.
    Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  13. Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.
  14. 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 🙂
  15. Chicken curry with semi thick gravy well flavored with spices and coconut milk. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice), chapati, parotta/paratha, appam or any other Indian breads.

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.

Kerala chicken curry recipe with coconut milk (Nadan chicken curry)

Kerala chicken curry recipe with coconut milk (Nadan chicken curry)

  • 4 Comments
  • Jane Jojo

    Jane Jojo

  • Sara

    Sara

  • Jane Jojo

    Jane Jojo

  • Your email address will not be published.

    *