Go Back
+ servings
Print

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.
Course Side Dish
Cuisine Indian, kerala
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 serving
Calories 247kcal
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.
  • 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 :)

Video

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

Notes

 

  • Coconut oil is preferred to get the authentic taste.
  • It tastes the best with chicken with skin or chicken with fat.
  • Kashmiri chilli powder gives the bright red color to the gravy.

Nutrition

Calories: 247kcal | Carbohydrates: 2g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 491mg | Potassium: 209mg | Fiber: 1g | Vitamin A: 955IU | Vitamin C: 22.1mg | Calcium: 26mg | Iron: 1.3mg