Author: Jane Jojo Updated on: August 27, 2014

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I otherwise call this Red Chicken Curry for it’s brilliant red gravy. Chicken curry well flavored with spices. This recipe is my evolved kind of nadan chicken curry. It goes well with pathiri, any sort of rice variants (ghee rice, pulao, normal rice), chapathi, appam or any other Indian breads. It is an easy peasy recipe for kerala chicken curry which suits for a weekday menu. Good one for bachelors and newbies.

Kerala Style Chicken Curry - without coconut (Nadan kozhi curry)

Watch this video on YouTube

For more Kerala chicken recipes, check out

Chicken curry with coconut milk
Chicken Stew
Chicken cutlet
Chicken fry
Pepper chicken roast
Chicken tomato roast
Chicken biriyani

Summary

(1,303 votes, average: 4.43 out of 5)

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Course Side Dish
Cuisine Indian, kerala
Yield 6 serving
Cooking Time 50 minutes
Preparation Time 10 minutes
Total Time 1 hour

Ingredients

chicken

1 kg

Marination

pepper powder

1 teaspoon

turmeric powder

3/4 teaspoon

salt

1 teaspoon

Masala Gravy

onion (medium)

3 numbers

ginger (grinded)

1 tbsp

garlic (grinded)

1 tbsp

Kashmiri Chilli Powder

2 tbsps

coriander Powder

4 tsps

garam masala Powder

1 tsp

fennel Powder

1 tsp

curry leaves (Sprig)

3 numbers

tomato (medium)

2 numbers

water

1 1/2 cups

coriander leaves (chopped)

3 tablespoon

Coconut oil or Vegetable oil

3 tablespoon

salt

Steps

Marinate the cleaned chicken pieces with the ingredients listed under marination. Keep it aside for 30 minutes.
Slice onion into very small pieces so that it would be easy for it to get mashed into the gravy while chicken gets cooked.
In a kadai, heat the oil. When oil is hot, add the sliced onions, curry leaves, and salt. Adding salt helps the onion to get cooked fast.

Saute the onions until it is lightly brown in color. Add ginger and garlic, saute well.
Once sauteed well, add chilly powder, coriander powder, garam masala,fennel powder and saute. Add oil as needed to fry the masalas. ** This is a bit spicy curry. So adjust chilly powder according to your spice tolerance level.
Grind the tomatoes. Once masalas are done, add tomato into it.

Saute for around 5 minutes in medium flame, until tomatoes are cooked.
Add water. Bring it to boil and adjust salt in the gravy. Then add marinated chicken pieces. Stir till the chicken pieces are well coated.
Cover and cook until chicken is done. It will take around 20 minutes.

Coriander leaves are optional. Add it only if you like the coriander leaves flavor. Boil till the gravy is up to the consistency desired.
Serve it with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian breads 🙂