Kerala Chicken Curry – Kerala chicken curry is a spice-rich chicken preparation. It is the most basic curry made from chicken in Kerala. The use of spices and coconut oil makes it a truly special and traditional dish in Kerala. Chicken is prepared in a wide variety, depending on the region and culture of people.
It is a food stuff which has good source of protein in it. This aromatic Kerala chicken curry is also known as ‘Nadan kozhi curry’. You can make it as a delicacy for guests or to have something delicious on a weekend. This particular chicken preparation is an integral part of the Syrian Christian community in the state.
There are different variations to how chicken curry is made in Kerala; however, this type is the most common and in fact, loved by all. Its gravy is so very spicy and intense. The curry goes well with chapatti, dosa, parotta, rice, appam and idiyappam.
Chicken – 1 kg Kashmiri Chilli powder കാശ്മീരി മുളകുപൊടി – 1 Table spoon Coriander powder മല്ലിപ്പൊടി – 2 Table spoon Chicken masala ചിക്കന് മസാല – 1 Table spoon Turmeric powder മഞ്ഞള്പൊടി – 1 Pinch Peppercorns കുരുമുളക് – 1 Tea spoon Ginger ഇഞ്ചി – 2 Pieces (1 inch each) Garlic വെളുത്തുള്ളി – 6 Cloves Green chilli പച്ചമുളക് – 2 Nos Shallot ചെറിയ ഉള്ളി – 8 Nos Onion സവോള – 3 Nos Tomato തക്കാളി – 1 No Curry leaves കറിവേപ്പില – 3 Sprigs Coconut Oil വെളിച്ചെണ്ണ – 4 Table Spoon Mustard seeds കടുക് – 1 Tea spoon Salt ഉപ്പ് – as needed Coconut milk തേങ്ങ പാല് – ¾ cup (optional)
Cut the chicken into medium pieces, clean it well and keep aside. Heat kashmiri chilli powder, coriander powder, chicken masala and turmeric powder in a frying pan on a low flame. Grind this roasted mix with peppercorns, ginger (1 inch piece), garlic (3 cloves), green chilli, curry leaves (2 sprigs), salt (1 tea spoon) and a little water into a paste. Marinate chicken with the ground paste and keep aside for minimum 30 minutes. Crush the ginger (1 inch piece) and garlic (3 cloves). Chop onion and slice shallot & tomato. Heat 3 table spoon coconut oil in a cooking pan (preferably non-stick), put crushed garlic & ginger, then finely chopped onion and saute till brown. Add salt to taste. To this add marinated chicken pieces and sliced tomato. Stir occasionally for 5 minutes. Add 1 cup of water and cook it covered till done. (reduce the flame to medium when it starts boiling). Add coconut milk (optional) and remove from the flame. Heat 1 table spoon coconut oil in a cooking pan and put mustard seeds. When it splutters, to this add shallots and curry leaves (1 sprig). Saute till brown. Add this to the prepared chicken. Kerala chicken curry is ready for serving. Serve hot.
1) To avoid raw odour of chicken, 1 table spoon of vinegar or lemon juice can be used, when cleaning the chicken.2) Adjust the spices according to your taste. Copyright © 2013 – 2022 Shaan Geo. All Rights Reserved.
Contents
What is Kerala style Easy Chicken Curry?
Instructions –
- For preparing Kerala Style Easy Chicken Curry, first cut the chicken into medium sized pieces. Marinate the chicken with red chilly powder, How to make chicken tikka masala?
- Heat coconut oil in a heavy-based, wide-mouthed pot ( uruli ).
- Add mustard seeds and allow them to splutter.
- Also, add fenugreek seeds and allow them to just turn golden.
- Next, add garlic and ginger and sauté till softened.
- Now add the sliced onions and sauté well.
- Add a little salt while sautéing. This speeds the process and enhances the flavor.
- Continue cooking patiently for around 10 minutes (or more), on med-low heat till the onions reduce to a thickened mixture; almost like a paste,
- Add the spice powders: turmeric, coriander, chili powder.
- Stir till aromatic. Careful not to burn.
- Tip in the chicken and toss gently but quickly, to coat thoroughly with the spice mixture.
- Add 1 – 1½ cups boiling hot water and add salt. Careful not to add too much water!
- Now, add the crushed whole spices.
- Cover and cook on medium-low heat for about 20 minutes.
- Add the curry leaves and coconut bits.
- Stir gently and cook covered for 10 more minutes.
- Lastly, add a dash of pepper, or to taste.
- Remove from heat. Cover and allow to rest for at least half an hour for the best settling of flavors.
- Delicious Kerala – Nadan Chicken Curry is ready to be enjoyed with your loved ones.
- Serve with ghee rice or plain (Kerala) rice. Enjoy!
- Heat coconut oil in a heavy-based, wide-mouthed pot ( uruli ).
- Add mustard seeds and allow them to splutter.
- Also, add fenugreek seeds and allow them to just turn golden.
- Next, add garlic and ginger and sauté till softened.
- Now add the sliced onions and sauté well.
- Add a little salt while sautéing. This speeds the process and enhances the flavor.
- Continue cooking patiently for around 10 minutes (or more), on med-low heat till the onions reduce to a thickened mixture; almost like a paste,
- Add the spice powders: turmeric, coriander, chili powder.
- Stir till aromatic. Careful not to burn.
- Tip in the chicken and toss gently but quickly, to coat thoroughly with the spice mixture.
- Add 1 – 1½ cups boiling hot water and add salt. Careful not to add too much water!
- Now, add the crushed whole spices.
- Cover and cook on medium-low heat for about 20 minutes.
- Add the curry leaves and coconut bits.
- Stir gently and cook covered for 10 more minutes.
- Lastly, add a dash of pepper, or to taste.
- Remove from heat. Cover and allow to rest for at least half an hour for the best settling of flavors.
- Delicious Kerala – Nadan Chicken Curry is ready to be enjoyed with your loved ones.
- Serve with ghee rice or plain (Kerala) rice. Enjoy!
- Heat coconut oil in a heavy-based, wide-mouthed pot ( uruli ).
- Add mustard seeds and allow them to splutter.
- Also, add fenugreek seeds and allow them to just turn golden.
- Next, add garlic and ginger and sauté till softened.
- Now add the sliced onions and sauté well.
- Add a little salt while sautéing. This speeds the process and enhances the flavor.
- Continue cooking patiently for around 10 minutes (or more), on med-low heat till the onions reduce to a thickened mixture; almost like a paste,
- Add the spice powders: turmeric, coriander, chili powder.
- Stir till aromatic. Careful not to burn.
- Tip in the chicken and toss gently but quickly, to coat thoroughly with the spice mixture.
- Add 1 – 1½ cups boiling hot water and add salt. Careful not to add too much water!
- Now, add the crushed whole spices.
- Cover and cook on medium-low heat for about 20 minutes.
- Add the curry leaves and coconut bits.
- Stir gently and cook covered for 10 more minutes.
- Lastly, add a dash of pepper, or to taste.
- Remove from heat. Cover and allow to rest for at least half an hour for the best settling of flavors.
- Delicious Kerala – Nadan Chicken Curry is ready to be enjoyed with your loved ones.
- Serve with ghee rice or plain (Kerala) rice. Enjoy!
- Heat coconut oil in a heavy-based, wide-mouthed pot ( uruli ).
- Add mustard seeds and allow them to splutter.
- Also, add fenugreek seeds and allow them to just turn golden.
- Next, add garlic and ginger and sauté till softened.
- Now add the sliced onions and sauté well.
- Add a little salt while sautéing. This speeds the process and enhances the flavor.
- Continue cooking patiently for around 10 minutes (or more), on med-low heat till the onions reduce to a thickened mixture; almost like a paste,
- Add the spice powders: turmeric, coriander, chili powder.
- Stir till aromatic. Careful not to burn.
- Tip in the chicken and toss gently but quickly, to coat thoroughly with the spice mixture.
- Add 1 – 1½ cups boiling hot water and add salt. Careful not to add too much water!
- Now, add the crushed whole spices.
- Cover and cook on medium-low heat for about 20 minutes.
- Add the curry leaves and coconut bits.
- Stir gently and cook covered for 10 more minutes.
- Lastly, add a dash of pepper, or to taste.
- Remove from heat. Cover and allow to rest for at least half an hour for the best settling of flavors.
- Delicious Kerala – Nadan Chicken Curry is ready to be enjoyed with your loved ones.
- Serve with ghee rice or plain (Kerala) rice. Enjoy!
GLOSSARY : –
- English : Curry Leaves Tamil : Kariveppilai / Karivempu Malayalam : Kariveppila Telugu : Karivepaku / Karepaku Kannada : Karibevu / Baisoppu / Karibevina Soppu Hindi : Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga Bengali : Curry Patta / Barsanga / Kariphulli Gujarati : Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo Konkani : Karbapathi / Beva Palo Marathi : Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi Oriya : Bhrusanga Patra / Barsan / Basango / Bhuraunga Punjabi : Kadipatti / Curry Patta Tulu : Bevudirae Assamese : Narasingha নৰসিংহ,
” target=”_blank”>curry leaves and stir well. When it becomes light brown in color, add How long do you fry chicken in curry paste?
(If your paste is cooking too quickly and starts to burn, add a teaspoon or two of water.) When the spice paste has reached the ‘pecah minyak’ stage, add the cinnamon stick, star anise, curry leaves, and chicken. Mix and continue frying for 3 to 5 minutes, until the chicken is evenly coated in the curry paste. Kerala Style Easy Chicken Curry is a traditional styled chicken delicacy with an outstanding flavor of cardamom, This is a popular dish in Kerala Cuisine known for its unique and strong flavors, simplicity and delicious taste. The spicy semi thick aromatic gravy is the specialty of the dish. The dish not only tastes delicious but is also flavorful with soft, tender and succulent chicken pieces in an exotic cardamom flavored gravy. Serve the dish with roti, chappathy, naan, jeera rice or even with plain rice. To be exact, Kerala Style Easy Chicken Curry goes well as a side dish with almost anything and is a favorite with all. You can impress your family and guests with the dish. It is the fresh cardamom flavor and aroma that makes the curry dish unique and special. You can discover a very easy Kerala Style Easy Chicken Curry which is undoubtedly one of the best chicken curries. This is probably one of the easiest dishes that can be prepared with readily available ingredients. Chicken pieces are marinated in a spicy cardamom flavored marinade before cooking. As regarding spicy flavor, you can adjust the spices as per your requirement. Some prefer it hot and spicy while some prefer it mild and tasty especially when kids are around. Kerala Chicken Curry is a hot favorite with fluffy parottas and you will discover the dish being sold in roadside shaks and restaurants. Kerala Cuisine is well known for its delectable taste and flavors. This nadan chicken curry dish is in no way an exception. The flavors of masalas are strong. Kerala Chicken Curry has an amazing burst of flavors with freshly ground spices, herbs and the tempering touch provided by fresh How do you make fresh fresh chicken curry?
Ingredients: – Why do people like Kerala chicken curry so much?
| fresh chicken (1 kg aprox): skinned, cleaned, rinsed and drained. | One | |
| ginger, crushed | 1 large piece | |
| garlic, crushed | 1 large bulb | |
| red onions, sliced | 5 | |
| black mustard seeds | ½ tsp | |
| fenugreek seeds | 1 pinch | |
| turmeric powder | ½ tsp | |
| coriander powder | 2 ½ Tbsp | |
| chilli powder (Use Kashmiri chilli powder if you like a medium spiced curry and hot chilli powder if you like it spicier) | 2 ½ Tbsp | |
| (1 clove, 2 cardamom pods, 1 ” stick of cinnamon (very small piece) and ½ tsp Fennel / Aniseed). Crushed coarsely in a mortar. | Whole spices: | |
| of fresh curry leaves | A large handful | |
| coconut slivers / bits / ‘thenga kothu’ | ¼ – ½ cup | |
| Salt ( about 1½ tsp) | To taste: | |
| of pepper | A dash | |
| Kerala coconut oil | 4 – 5 Tbsp |
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How to make Indian curry recipe?
Ingredients: –
| fresh chicken (1 kg aprox): skinned, cleaned, rinsed and drained. | One | |
| ginger, crushed | 1 large piece | |
| garlic, crushed | 1 large bulb | |
| red onions, sliced | 5 | |
| black mustard seeds | ½ tsp | |
| fenugreek seeds | 1 pinch | |
| turmeric powder | ½ tsp | |
| coriander powder | 2 ½ Tbsp | |
| chilli powder (Use Kashmiri chilli powder if you like a medium spiced curry and hot chilli powder if you like it spicier) | 2 ½ Tbsp | |
| (1 clove, 2 cardamom pods, 1 ” stick of cinnamon (very small piece) and ½ tsp Fennel / Aniseed). Crushed coarsely in a mortar. | Whole spices: | |
| of fresh curry leaves | A large handful | |
| coconut slivers / bits / ‘thenga kothu’ | ¼ – ½ cup | |
| Salt ( about 1½ tsp) | To taste: | |
| of pepper | A dash | |
| Kerala coconut oil | 4 – 5 Tbsp |
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How to prepare Kerala – Nadan chicken curry?
Ingredients: –
| fresh chicken (1 kg aprox): skinned, cleaned, rinsed and drained. | One | |
| ginger, crushed | 1 large piece | |
| garlic, crushed | 1 large bulb | |
| red onions, sliced | 5 | |
| black mustard seeds | ½ tsp | |
| fenugreek seeds | 1 pinch | |
| turmeric powder | ½ tsp | |
| coriander powder | 2 ½ Tbsp | |
| chilli powder (Use Kashmiri chilli powder if you like a medium spiced curry and hot chilli powder if you like it spicier) | 2 ½ Tbsp | |
| (1 clove, 2 cardamom pods, 1 ” stick of cinnamon (very small piece) and ½ tsp Fennel / Aniseed). Crushed coarsely in a mortar. | Whole spices: | |
| of fresh curry leaves | A large handful | |
| coconut slivers / bits / ‘thenga kothu’ | ¼ – ½ cup | |
| Salt ( about 1½ tsp) | To taste: | |
| of pepper | A dash | |
| Kerala coconut oil | 4 – 5 Tbsp |
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How to make the perfect chicken tikka masala recipe?
Ingredients: –
| fresh chicken (1 kg aprox): skinned, cleaned, rinsed and drained. | One | |
| ginger, crushed | 1 large piece | |
| garlic, crushed | 1 large bulb | |
| red onions, sliced | 5 | |
| black mustard seeds | ½ tsp | |
| fenugreek seeds | 1 pinch | |
| turmeric powder | ½ tsp | |
| coriander powder | 2 ½ Tbsp | |
| chilli powder (Use Kashmiri chilli powder if you like a medium spiced curry and hot chilli powder if you like it spicier) | 2 ½ Tbsp | |
| (1 clove, 2 cardamom pods, 1 ” stick of cinnamon (very small piece) and ½ tsp Fennel / Aniseed). Crushed coarsely in a mortar. | Whole spices: | |
| of fresh curry leaves | A large handful | |
| coconut slivers / bits / ‘thenga kothu’ | ¼ – ½ cup | |
| Salt ( about 1½ tsp) | To taste: | |
| of pepper | A dash | |
| Kerala coconut oil | 4 – 5 Tbsp |
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