Nadan Kozhi /Chicken Curry /Kerala Style Chicken Curry

One of my  mom's staple recipe Nadan Kozhi Curry and I grew up eating this delicious chicken curry. It's one of my favorite. I have been craving it lately. So I decided to make it and here it is.

Hope you all will enjoy this Nadan Kozhi/Chicken Curry as much as we do!

Recipe for Nadan Kozhi /Chicken Curry /Kerala Style Chicken Curry

  Preparation Time : 1/2 to 1 hrs
  Cooking Time : 30 minutes
  Serves : 4

Ingredients: 

For Marinating : 

Chicken with bones : 1 lbs 

Chicken Masala Powder  : 1 tbsp (I used skathi chicken masala)

For Dry Roast : 

Whole Coriander seeds : 2 tsp

Dry Red Chilli  : 5-6 or to your tolerances level

Fennel Seeds : 1 tsp
Black Pepper Corns: 1/4 tsp

Cardamon : 2 pods

Cloves : 2

Bay Leaves : 1

Cinnamon Sticks : 1/2 inch

Turmeric powder : 1/4 tsp

For Gravy :

Coconut Oil : 1 Tbsp

Dry Red Chilly : 2-3 nos

Mustard Seeds : 1/2 tsp 

Onions  : 1 medium, (finely thinly sliced)

Ginger : 1 tbsp  (minced) 

Garlic : 1 tbsp (minced)

Thick Coconut Milk : 1/2 cup  

Garam Masala Powder : 1/2 tsp

Curry leaves : 1 sprig 

Salt to taste 

Method of Preparation :

1. Marinate the chicken pieces with chicken masala for 30 minutes to 1 hour and set it aside.

2. Dry roast the above listed ingredients " To Dry Roast" for a minute and when they start to turn brown, add the turmeric powder and remove and allow to cool.

3. In a blender, add the above dry roasted spices along with ginger, garlic and add little water; grind to make a smooth paste and keep it aside.

4. Heat  oil in a pan over medium heat and splutter mustard seeds, and add dry red chilles. 

5. Add the sliced onion  and saute until it turns to translucent and brown in color.

6. Add the marinated chicken pieces and grounded spice paste, salt and mix well. 

7. Add the coconut milk and reduce the flame to medium and cook the chicken for 15 minutes approximately. 

8. After 15 minutes or when the chicken is 3/4 cooked, add gram masala and curry leaves.

9. Adjust the salt and cook until the gravy turns dark brown in color and the gravy thickens. 

10. Remove from the fire; sprinkle little coconut oil on top and keep covered until its ready to serve. (Note : It enhance the flavor)

11. Serve with hot rice or with Indian Bread and Enjoy!

Click here for more Gravies and Curries - Non Veg

Happy Cooking!
Sangeetha