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

3.54 from 101 votes

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

Chicken curry well flavored with spices. It goes well with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread. It is an easy peasy recipe for kerala chicken curry which suits for a weekday menu. Good one for bachelor's and newbies to cooking also.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: Indian, kerala

Servings: serving

Calories: 245kcal

Author: Jane Jojo

Ingredients

1 kg chicken

Marination

1 teaspoon pepper powder
¾ teaspoon turmeric powder
1 teaspoon salt

Masala Gravy

3 numbers onion (medium)
1 tablespoon ginger (grinded)
1 tablespoon garlic (grinded)
2 tbsps Kashmiri Chilli Powder
4 tsps coriander Powder
1 teaspoon garam masala Powder
1 teaspoon fennel Powder
3 numbers curry leaves (Sprig)
2 numbers tomato (medium)
1 ½ cups water
3 tablespoon coriander leaves (chopped)
3 tablespoon Coconut oil or Vegetable oil
salt

Instructions

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.
Sauté the onions until it is lightly browned. Add ginger and garlic, and saute well.
Once sautéed well, add chilly powder, coriander powder, garam masala, fennel powder, and sauté. 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.
Sauté 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.

Video

Notes

Marination makes the chicken tender and more flavourful. It’s best to marinate for at least 30 minutes. You can skip it if needed, but longer marination always gives a better taste.
Sauté the onions slowly on low to medium heat. Stop when they turn light brown. That’s when caramelization begins and adds a hint of natural sweetness.
Some people add a very small pinch of sugar or jaggery to balance the spice.
Rest the curry for at least 20 minutes before serving. This helps the flavours come together fully.

Nutrition