I otherwise call this Red Chicken Curry for it’s brilliant red gravy. Chicken curry well flavored with spices. This recipe is my evolved kind of nadan chicken curry. It goes well with pathiri, any sort of rice variants (ghee rice, pulao, normal rice), chapathi, appam or any other Indian breads. It is an easy peasy recipe for kerala chicken curry which suits for a weekday menu. Good one for bachelors and newbies.
For more Kerala chicken recipes, check out
Kerala Style Chicken Curry - without coconut (Nadan kozhi curry)
- 1 kg chicken
- 1 teaspoon pepper powder
- 3/4 teaspoon turmeric powder
- 1 teaspoon salt
- 3 numbers onion (medium)
- 1 tbsp ginger (grinded)
- 1 tbsp garlic (grinded)
- 2 tbsps Kashmiri Chilli Powder
- 4 tsps coriander Powder
- 1 tsp garam masala Powder
- 1 tsp fennel Powder
- 3 numbers curry leaves (Sprig)
- 2 numbers tomato (medium)
- 1 1/2 cups water
- 3 tablespoon coriander leaves (chopped)
- 3 tablespoon Coconut oil or Vegetable oil
- Marinate the cleaned chicken pieces with the ingredients listed under marination. Keep it aside for 30 minutes.
- Slice onion into very small pieces so that it would be easy for it to get mashed into the gravy while chicken gets cooked.
- In a kadai, heat the oil. When oil is hot, add the sliced onions, curry leaves, and salt. Adding salt helps the onion to get cooked fast.
- Saute the onions until it is lightly brown in color. Add ginger and garlic, saute well.
- Once sauteed well, add chilly powder, coriander powder, garam masala,fennel powder and saute. Add oil as needed to fry the masalas. ** This is a bit spicy curry. So adjust chilly powder according to your spice tolerance level.
- Grind the tomatoes. Once masalas are done, add tomato into it.
- Saute for around 5 minutes in medium flame, until tomatoes are cooked.
- Add water. Bring it to boil and adjust salt in the gravy. Then add marinated chicken pieces. Stir till the chicken pieces are well coated.
- Cover and cook until chicken is done. It will take around 20 minutes.
- Coriander leaves are optional. Add it only if you like the coriander leaves flavor. Boil till the gravy is up to the consistency desired.
- Serve it with pathiri, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian breads 🙂
- Coconut oil is preferred to get the authentic taste.
- It tastes the best with chicken with skin or chicken with fat.
- Kashmiri chilli powder gives the bright red color to the gravy.