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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

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.
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Related posts:

  1. Nadan Kozhi ThengaPal Curry (Kerala Chicken Curry in Coconut Milk)
  2. Kozhi Varattiyathu – Chicken Stir Fry
  3. Kerala Chicken Fry (Kozhi Porichathu)
  4. Kerala Style Chicken Curry for Pidi

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Comments

  1. mini says

    March 24, 2010 at 11:17 pm

    Hi , one question regarding the above recipe.are the portions for the marinade taken from the original quantity mentioned in the ingredients list or is the marinade portions extra (ex; you have 1tsp of kashmiri chilly powder mentioned in the ingredients section and also in the marinade section) please clarify. thank you
    BTW: lots of good recipes here and well organized.keep up the good work,really appreciate it.
    mini

    • admin says

      March 25, 2010 at 7:08 pm

      Hi Mini,
      You need to take separate portions for the marinade. It is different from the other ingredients mentioned.
      Hope this helps.
      Thanks
      Jisha

  2. Mrs.Gracy Machado says

    October 3, 2012 at 2:02 am

    I am sure its a tasty recipe and wld like to prepare it tommorow. May i know the weight of chicken (drumsticks) as i probably will have to double the recipe
    Appreciate the hard work and thank u for the delicious recipes.

    Gracy

    Hi Gracy,
    Sorry for the delayed reply. I have updated the recipe with the weight of chicken used. I used 3 lbs of chicken drumsticks in this recipe.
    Thanks
    Jisha

  3. macmini says

    December 16, 2012 at 1:25 am

    How many kilos of chicken is it for this recipe?

    Hi,
    You can use 1.5 to 2kgs of chicken.

    Thanks
    Jisha

  4. Divya says

    April 2, 2013 at 5:36 pm

    I like this recipe. It is spicy and flavorful. The whole spices really add to the taste of the gravy.

  5. ahammed shafeekh says

    May 11, 2013 at 10:38 am

    gud

  6. baiju gopika says

    November 14, 2013 at 9:33 am

    very nice recipe thnks a lot!!!!!!!!!!

  7. Balaji says

    April 5, 2014 at 2:14 am

    Nice recipe thank you…

  8. SK says

    March 13, 2018 at 3:00 am

    Hi, may i know is thick or thin coconut milk was used for this recipe.

    Thanks in advance

    • Jisha says

      September 11, 2018 at 11:26 am

      You can add either thin or thick coconut milk depending on the consistency you prefer.

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Hi, I am Jisha, a busy Mom & Wife, author & website developer of Kerala Recipes. All these recipes are inspired from the flavors of Kerala and are being shared from my kitchen to yours.

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