Nadan Kozhi curry also known as Kerala style chicken curry is a very popular chicken curry in Kerala. Preparation of this chicken curry need time and patience. It cannot be made in a hurry because the onion has to be cooked until soft and caramelized. Beside that you has to roast the spices and combine well with onion. Moreover, chicken has to be roasted well with onion mixture and all you have to do on a medium to low flame only. Just prepare it once and certainly you will become a fan of this Nadan Kozhi curry where pieces of chicken are in a rich aromatic Kerala curry sauce, bursting with South Indian flavors of curry leaves, black pepper, fennel and coconut. Here is a recipe of Nadan Kozhi curry for you.
If you like cuisine of Kerala, here is another recipe for you:
Ingredients of Nadan Kozhi Curry
- 600 gms Chicken
- 250gms Onion
- 150gms Tomato
- 1 tbsp Ginger (crushed/chopped)
- 1 tbsp Garlic (crushed/chopped)
- 1 tsp Pepper powder
- 4 tbsp Mustard Oil
- 2 tbsp Coconut oil
- 1/4 tsp Mustard seeds
- 1/2 tsp Fennel seeds
- 1/8 Methi tsp seeds
- 2 Dry chilies (optional)
- 20 Curry leaves
- 6 Green cardamom
- 6 Cloves
- 1 Cinnamon (2 inch)
- 3 Green chilies (mild)
- 1/2 tbsp Kashmiri chili powder
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1/2 tsp Fennel powder
- 1/2 tsp Garam masala
- 1/2 -1 tsp Vinegar (preferably Rice Vinegar)
- Salt - as per taste
- Water – 2 cups
- Few Coriander leaves (chopped, optional)
Instruction of making Nadan Kozhi
- Heat a pan/kadai and add 4 tbsp Mustard oil and 1 tbsp Coconut oil. Add mustard seeds when oil is hot and let mustard seeds splutter. Now add methi seeds, fennel seeds, dry chilies, 10-12 curry leaves (keep the rest for use later) and cook all for a few seconds on medium heat.
- Add garlic and ginger. Sauté for about 30-40 secs.
- Add onions now and cook until the onions become soft and caramelized. Keep stirring and cook on medium or low flame for 15 to 20 mins.
- Add all the dry spices and mix well. Sauté well on a low flame for a few seconds. Take care that the spices do not burn at bottom.
- Add 50 ml of water to avoid the spices from getting burnt.
- Add sliced tomato and mix well with all the spices and close the pan with a lid. Cook on a medium to low flame and keep stirring in between. This stirring and roasting will give the curry a very good dark color.
- Check whether tomatoes became soft and combined well with the onion mixture or not. If not, close the lid again and cook.
- Add chicken when tomatoes are soft and mix well. Cook on a medium to low flame keeping the lid closed.
- Stir the chicken in between and you can reduce the flame if require and cook.
- The chicken has to be combined well with the tomato and onion mixture. As the chicken itself releases a lot of juices, you do not need to add water right now. Cook for about 10 to 15 mins on a medium to low flame with the lid closed.
- Add vinegar and cook for about 10 more mins. don't forget to keep stirring the chicken.
- Add the remaining water and salt. Cook the curry for about 10 to 12 mins on a medium to low flame until the oil separates from the curry.
- If the oil starts separating, your curry is almost ready. Add coriander leaves, 1 tbsp coconut oil and the curry leaves that you kept before for future use, stir gently just to mix all. Close the lid and let it cook for a further 10 to 12 mins on a low flame.
- Switch off your oven and let the chicken curry rest for a few minutes.
Serving of Nadan kozhi Curry:
- Serve your Nadan kozhi curry with Kerala parotta or rice and enjoy!
Recipe Card
Cuisine: Kerala, Country: India, Course: Side Dish, Prep Time: 20minutes, Cooking Time: 50 Minutes, Total Time:70 Minutes, Serving: 3 Serving
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