Skip to main content

Nadan Kozhi Curry/Kerala Chicken Curry

Nadan Kozhi Curry/Kerala Chicken Curry

This is my grandmothers recipe and is a traditional style chicken curry, flavorful and delicious. It is spicy and rich with regional flavors of Kerala like spices,coconut and coconut oil. In this recipe I have used roasted thin coconut slices. You can also add coconut milk. For recipe with coconut milk check here...Nadan kozhi curry goes well with rice, appam or pathiri.

 Chicken- 1 1/2 lb
Shallots sliced- 3 cup
Onion thinly sliced- 1 medium
Ginger garlic paste- 3 tsp
Green chilly-2
Curry leaves- 3 springs
Coconut oil

To fry

Coconut thinly sliced- 1/2 cup
Whole spices- cardamon 2, clove-5
Cinnamon stick- 2 pieces, star aniseed- 1
Mustard seeds- 1/2 tsp

For the Masala
Chilly powder-2 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 3 tsp
Garam Masala powder- 1/2 tsp
Fennel powder- 1 tsp
Asafoetida-1/3 tsp
Fenugreek powder- 1/3 tsp
Salt to taste

Clean and cut chicken into small pieces. Marinate with pepper powder turmeric powder and salt and keep aside for half an hour.
Heat oil in a pan and add mustard seeds followed by whole spices and roast till there is a nice aroma. Add coconut slices and roast this till golden brown and crispy. Add in hing and fry for a minute followed by onions, curry leaves and green chilly and saute till onions are golden brown. Add ginger garlic paste and saute till raw flavor disappears. Add the marinated chicken along with chilly powder, coriander powder, fenugreek powder, fennel powder and salt. Reduce heat and toss chicken till it is well coated with the masala and continue to fry till the chicken changes color and gets lightly fried in the outside. This might take around three to four minutes. Add 1 1/2 cup of hot water, cover and cook in medium flame till chicken is done. Take off the lid add garam masala and allow the curry to simmer and thicken. Serve with rice or appam..

Try this..
Hope you will all enjoy


  1. Chicken curry and appam - yummy:) Thank you for the recipe, definitely trying this one out. I have tried so many chicken curry recipes and many are good in their own way, but there is something so special about the Kerala chicken curry - perhaps it reminds me of my own Mom's:):)

  2. Yum ...curry looks very good ....spicy n tasty..

  3. What a beautiful presentation dear ~ the curry looks awesome!
    US Masala

  4. Mouthwatering and fingerlicking of our favourites at home..

  5. Your recipes are very tempting dear...This looks delicious..

  6. I've come across so may nadan recipes in ur space and made me drool . Again this curry is so scrumptious ..

  7. I am drooling over your this delightful dish.. Lovely click as well..

    Sunanda's Kitchen

  8. ummm vayiluda ship odukkaya....would love to have with some pathari

  9. looks perfect and beautifully presented too:)

  10. Woow the curry looks so delicious. Luv the color of the gravy.


  11. My God,this is an amazing recipe.Hats off to your grandmom..hey,sujuse,manushyane vayyathirunnalum veruthe tempt cheyyalaanalle ? enikku paniyanee..ithu kandittanenkil kothiyayittum vayya..(love you ketto suja sugatha..)

  12. Perfect one with appam or pathiri..

  13. Slurp, mouthwatering here, very tempting kozhi curry..

  14. ummm perfect...wen someone say kozhi curry this is how i it with plain rice

  15. pic kandittu kothi akunnu nice presentation

  16. i love these traditionl kerala dishes. so authentic and flavourful/

  17. Drooling..though I have some chicken curry in my fridge :-)

  18. Such a tempting and delicious chicken curry! Looking for some paratha now...:D

  19. Delciious and mouth watering chicken curry..looks awesome!

  20. chicken vechu endokke undakkiyalum ente av ithu thanneya.looks yummy

  21. Slurrrrppp...just need rice to finsih off that bowl :)

  22. Adipoli chicken curry! Perfect with rice and chapatis. Recipe kollam ketto..

  23. Chicken curry looks spicy, delicious and tempting. Very beautiful presentation.

  24. I am in anytime..looks so tempting and yumm!!! adipoli!!

  25. Adipoli!! love to have it with appam, Kanditu kothi varunu :)

  26. mustered seeds and Asafoetida is an interesting addition anad grandma recipe are the best looks yum!

  27. Adipoli chicken curry entha cheyian veggie aayi poyi alle ennal try cheythenae. Pinnae grandma undakiyal perfect aayrikum.

  28. Delicious and mouth watering chicken curry..looks awesome!

  29. neatly presented!!! and aaah yummy chicken curry.. sherikkum nadan look.. hotel kittuna pole unde.. yummmmy

  30. dear...whoever you're killing this dish..:P

    Tasty Appetite

  31. Naadanennu kelkubol thanne vaayil vellam koodi kaanumbol pinne parayaanilla....mouthwatering!!

  32. My mouth is watering, lovely curry! Looks fantastic!
    Dear, I've shared few awards with you. Please come by and pick it up :)
    Sesame Cookies and more Awards

  33. Thanks all for stopping by and for the sweet comments..thanks Ambreen for sharing,so sweet of you for remembering me:)

  34. Spicy and superb chicken curry.

  35. wow..chicken curry adipoli ayittundu...looks so tempting and colorful...loved it..

  36. First i would like to thank u for this wonderful recipe. i tried and it came very tasty.

  37. wow......... this is wonderful curry. thank u . post more recipes.


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp

For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Goan Prawns Pickle

Goan Prawns Pickle
Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.
Recipe Source: Wendy Hutton (ed.) The Food of India, 1998. Ingredients Prawns- 1 1/2 pound Oil- 1/2 cup Cumin- 1/2 tsp Pepper powder- 3/4 tsp Turmeric powder- 1/2 tp Onion- 1 medium Garlic- 10- 12 cloves Ginger- 3 one inch peices Cardomon- 4 Chilly dried- 15 Cinnamon powder- 1/2 tsp Vinegar- 3/4 cup

Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in …

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.

Chicken Cutlet

Chicken Cutlet
Spicy cutlet with piping hot tea..can you ever say no to this delicious tea time snack? It is great time saver and the  best part is that you can make the patties  and store in the freezer( without frying) for more than two weeks.The flavor of freshly ground pepper, coriander leaves and a bit  tangy from lemon juice is something I really love in this Kerala style cutlets. This recipe will make around twelve cutlets. Give this recipe a try..
Chicken 3/4 lb
Potato large-1
Onion- 1 medium Ginger Garlic paste- 1 1/2 tsp Turmeric powder- 1/2 tsp Pepper powder- 1 tsp Chilly powder- 1/3 tsp Garam masala- 3/4 tsp Chopped Coriander leaves- a little Lemon juice- 1/2 lemon salt to taste
Bread Crumbs- 3/4 cup Egg whites- 2 Oil for frying
Cook chicken along with salt, turmeric powder and half of pepper powder. Once cool either shred or mince the chicken in a food processor. Boil potato and mash it. Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry f…

Lemon Chicken

Lemon chicken This is a great chicken recipe infused with Asian flavors and was very similar to the Chinese restaurant style lemon chicken.It is citrus flavored,sweet, tart and crispy chicken .The chicken is first cut into small pieces, dipped in batter and deep fried. The sauce is made separately and drizzled over the chicken.This is perfect with jasmine rice.

1)Chicken boneless- 1 1/2 lb
Soya sauce- 3 tsp
Salt a pinch

2)For the batter
Egg- 2
Corn starch-2 tbs

3)For the sauce
Water - 3/4 cup
( or you can use chicken broth)
Sugar- 3-4 tsp
Salt- 1/2 tsp
Lemon juice- 1 lemon
Lemon zest- 1 tsp
Corn starch- 1 tsp
Yellow color- one drop( optional)

Sesame seeds roasted - 1 tsp
Chopped spring onions - a few

Clean and cut chicken  into small pieces and marinate with soya sauce and pinch of salt and keep aside for ten minutes.
Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes…