Name: Nadan Chicken Curry | Kerala Nadan Kozhi Curry
Prep time: 40 min
Total time: 40 min
Ingredients: Chicken – 1 kg(skinned, bone (in or deboned), skinned, bone); 200 gm Potato (peeled and cubed); 2 tbsp Red chilly powder; 2 tbsp Coriander powder; ½ tsp Turmeric powder; 2 nos Tomato (diced); 2 cups Shallots (sliced, Kunjulli); 4 nos Green chillies (diced); 1” piece Ginger (finely chopped); 6 nos Garlic pods (finely chopped); Curry leaves (A few); 1 tbsp Black Pepper Powder; ½ cup Yoghurt/curd; 1 cup Coconut milk; ½ cup Oil (preferably coconut oil); 3 nos Cardamom (Elakka); 3 nos Cloves (Grambu); 2 sticks Cinnamon (Karugapatta); 1 tsp Fennel seeds (Perinjeerakam); 1 tsp Mustard seeds; Salt (As reqd); Coriander leaves (for garnishing)

Nadan Chicken Curry | Kerala Nadan Kozhi Curry

Nadan Chicken Curry is a simple and delicious dish made by cooking chicken in a freshly grounded masala spices and coconut milk. This chicken dish is unique for its taste. Kerala Nadan Kozhi Curry has an amazing flavors from the freshly grounded spices and from tempering with curry leaves. This Kerala Nadan Kozhi Curry goes well with plain rice, roti, paratha, nei choru etc. This chicken curry cooked in a freshly grounded masala spices and coconut milk and the recipe is well written with full details.

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Prep Time 40

Total Time 40

Cuisine Kerala

Servings people

Ingredients

Chicken – 1 kg(skinned, bone in or deboned), skinned, bone
200 gm Potato peeled and cubed
2 tbsp Red chilly powder
2 tbsp Coriander powder
½ tsp Turmeric powder
2 nos Tomato diced
2 cups Shallots sliced, Kunjulli
4 nos Green chillies diced
1” piece Ginger finely chopped
6 nos Garlic pods finely chopped
Curry leaves A few
1 tbsp Black Pepper Powder
½ cup Yoghurt/curd
1 cup Coconut milk
½ cup Oil preferably coconut oil
3 nos Cardamom Elakka
3 nos Cloves Grambu
2 sticks Cinnamon Karugapatta
1 tsp Fennel seeds Perinjeerakam
1 tsp Mustard seeds
Salt As reqd
Coriander leaves (for garnishing)

Instructions

Cut chicken into medium size pieces.
Marinate in yoghurt for about half an hour.
:- Personally, I feel bone-in chicken gives the curry a better flavour.
Heat oil in a pan.
Splutter mustard seeds.
Saute the shallots, green chillies, ginger, garlic and curry leaves, until the shallots are clear.
Add red chilly powder, coriander powder, turmeric powder and black pepper and saute for a few more mins.
Add the marinated chicken and salt and saute, until the chicken changes color.
Add enough water to cover the chicken.
Cover and allow it to cook.
While the chicken is cooking, saute the potatoes and the tomatoes in another pan.
Add it to the curry and continue cooking it with the lid on.
Dry roast cardamom, fennel, cinnamon and cloves.
Grind them together into a smooth paste and add it to the curry and cook with the lid off.
Once the gravy gets a little thicker, add the coconut milk.
Remove from flame.
Garnish with coriander leaves.
:- Kerala Nadan Chicken Curry is ready.
:- Serve Kerala Nadan Kozhi Curry with any of the Indian breads or rice.
:- For best results prepare this Kerala Nadan Chicken Curry in an earthern pot(Mann Chatti).
:- Play around with the spices to suit your mood!

Notes

You can explore this dish Spicy Chicken Curry (step By Step Photos)
You can also visit this link Tomato Chicken Curry

Tried this recipe?Let us know how it was!

Nadan Chicken Curry | Kerala Nadan Kozhi Curry