Wednesday, July 15, 2015

Kerala Chicken Curry / Nadan Kozhi Curry / Spicy Chicken Curry Recipe

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Today’s recipe is a simply exquisite dish, kerala  chicken curry. The fresh cardamom flavor and the brilliant red gravy color absolutely tickles your tastebuds.  Its one of my family favorite recipe and tastes excellent with kerala parotta. Try this traditional & easy recipe..!
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To marinate:
·         Chicken pieces    - ½ kg
·         Turmeric pwd     - a pinch
·         Red chilly pwd    - 1 tsp
·         Lemon juice        - few drops
·         Curry leaves chopped  -  1 tbsp
To make Paste:
·         Cumin seeds                   - ½ tsp
·         Fennel seeds                   - 1 tsp
·         Garlic pods                      -4
·         Red chilly                        - 1
·         Pepper                             - ½ tsp
·         Coriander seeds             - 1 tbsp
·         Cinnamon                       - 1
·         Cloves                              - 4
·         Cardamom                      - 2
·         Grated ginger                  - 1 tsp
To make Curry:
·         Coconut oil                      - 2 tbsp
·         Cumin seeds                   - ½ tsp
·         Sliced onion                    - 1 cup
·         Tomato slices                  - 1 cup
·         Green chilly                     - 1 (optional)
·         Turmeric pwd                 - ¼ tsp
·         Red chilly pwd                - ¼ tsp
      Grated coconut                - ½ cup
·         Salt to taste
1.       Wash and slice the chicken to bite-sized pieces.
2.      Marinate the chicken with turmeric pwd, kashmiri red chilly pwd, lemon juice, salt and curry leaves.
3.      Heat a fry pan.
4.      Add cumin seeds, fennel, garlic, red chilly, pepper, coriander seeds, cinnamon, cloves, cardamom and grated ginger.
5.      Once roasted for a minute, turn off the flame.
6.      Allow to cool and grind to fine paste  by adding enough water.
7.      Heat coconut oil in the frypan.
8.      Add cumin seeds, wait to splutter.
9.      Add curry leaves and onions.
10.   Saute the sliced onions till transculent.
11.    Saute the tomato slices and green chilly.
12.   Add the ground masala ( step 6)
13.   Mix well and allow to cook for 4 to 5 mins in medium flame.
14.   When the masala thickens add turmeric pwd and kashmiri red chilly pwd.
15.   Add marinated chicken and stir along with the masala.
16.   Add ½ cup of water and stir well.
17.   Taste and adjust salt and seasonings.
18.   Cook the chicken covered in low medium flame.
19.   Take care the masala doesn’t stick to the bottom of the frypan.
20.  After 5 mins, turn the flame to low and cook covered until the chicken is cooked tender.
Add the grated coconut to blender, add little water and grind it to fine paste.
21.   Add the finely ground coconut paste and combine.
22.  Keep the flame in simmer and cook the chicken curry for 5 mins.
23.  Now you can see the masala starts oozing out of the oil.
24.  That’s it kerala Chicken curry is ready.
25.  Transfer to serving bowl and garnish with fresh coriander leaves.
26.  It serves best with biryani, kerala parotta, chapati and puri.


  1. Chicken curry is so delicious.. Would love to taste some.:)

  2. Would be great if you could include the amount of coconut paste and what it means on the recipe...

  3. Hy Abraham,thnx for the mention. Just edited.

  4. Thanks jayanthy. Just in time. About to prepare my christmas special dinner for tomorrow in the UK. This was a hit last Christmas and had request to make it again this year. Got 2kgs of chicken. I suppose adding 3 times the amount of ingredients for 1/2 kg should do the trick.


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