Kerala Chicken Curry (Nadan Kozhi Curry)

Here is the recipe for making a very tasty Chicken Curry with a nice gravy. The use of coconut milk enhances the flavor of this curry but is optional. Back home in Kerala, whenever Coconut Milk was used for making a curry, it was known as “Pal Pizhinja Curry” which means “Squeezed Coconut Milk Curry” 🙂

You need to use Chicken Drumsticks for this recipe. Chicken breasts or thighs have less fat and won’t be a good choice. Drumsticks make this curry special. This Spicy Kerala Chicken Curry goes well with Chappathi, Roti, Paratha, Kerala Porotta, Appam, Bread and so on. This is one of my favorite recipes. So give it a try and let me know.

Kerala Chicken Curry

Ingredients

1. Chicken Drumsticks – 8 big ones (3 lbs or 1.5 kg approx)
2. Coconut Oil – 2 tbsp
3. Fennel Seeds (Perumjeerakam) – 1/2 tsp
4. Cinnamon (Patta ) – 1 small piece of 1″ length
5. Cloves (Grambu) – 2
6. Thinly Sliced Onions – 1 big
7. Slit Green Chillies – 4 or according to your spice tolerance
8. Curry Leaves – A sprig
9. Fresh Ginger Garlic Paste – 1 tbsp
10. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
11. Black Pepper Powder – 1/2 tsp
12. Chicken Masala Powder – 2 tbsp (I use Eastern/Nirapara brands)
13. Coriander Powder – 1 tbsp
14. Home Made Garam Masala Powder – 1/2 tsp
15. Turmeric Powder – 1/4 tsp
16. Lemon Juice – 1 tbsp
17. Salt – to taste
18. Water – as needed
19. Thick Coconut Milk – 1 cup (optional)

For marinade

1. Turmeric Powder – 1/2 tsp
2. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
3. Chicken Masala Powder – 2 tbsp (I use Eastern/Nirapara brands)
4. Black Pepper Powder – 1 tsp
5. Fresh Ginger Garlic Paste – 1 tbsp
6. Lemon Juice – 1 tbsp
7. Salt – to taste

Preparation Method

1. Remove the skin from the chicken drumsticks and wash it thoroughly.
2. Soak the pieces in water along with 1 tbsp lemon juice and 1/4 tsp turmeric for 5 minutes.
3. Drain the water and pat dry the pieces with a paper towel. Make 2 or 3 deep slits on each piece.
4. Prepare a marinade using the above ingredients and rub it nicely on the chicken pieces. Refrigerate it for an hour.
5. Heat 2 tbsp oil in a wide non stick pan and add fennel seeds, cloves and cinnamon. Saute for a few minutes till you get a nice aroma.
6. Add onions and saute till translucent.
7. Add the slit green chillies and curry leaves and continue sauteing until the onions begin to brown.
8. Reduce heat and add chicken masala powder, pepper powder, chilly powder and coriander powder.
9. Saute for a few minutes on low heat until the spice masala turns a nice brown color.
10. Next, add the garam masala powder and stir for a minute.
11. Add the marinated chicken drumsticks to the pan along with any left over marinade and salt to taste.
12. Add 2 cups of water and mix everything nicely so that the masala is coated on the chicken pieces.
13. Cover and cook on medium heat for around 40-45 minutes stirring occasionally.
14. When the chicken is cooked and tender, reduce heat and add coconut milk. (Optional)
15. Simmer for 2 more minutes and remove the curry from stove top.

Note

• You can use any store bought chicken Masala Powder or you can prepare it at home. Brands like Eastern, Saras, Melam, Priyom, Niraprara etc. are good. Click here for Home Made Chicken Masala Powder ingredients.