Kerala Style Chicken Curry | Nadan Kozhi Curry | Chicken Curry South Indian Style
Recipe by Spice Eats
Ingredients
For Masala Paste
- 2 tspCumin seeds
- 4 tspCoriander seeds
- 1.5 tspFennel seeds (saunf)
- 40 nos.Peppercorns
- 8 nos.Cloves
- 2 nos.Cinnamon
- 7 nos.Cardamom
- 1.5 nos.Mace flower (javitri)
- 2 nos.Star anise
- 2 nos.Bay leaves
- 1 tspStone flower (kala pasa)
- 8-9 nos.Dry red chilli
- 1/2 cupGrated coconut (fresh)
- 150 mlWater
Main Ingredients
- 4-5 tbspOil
- 15-20 nos.Curry leaves
- 1 cup (150 gms)Small shallots
- 2 tspGinger garlic paste
- 1 kgChicken (large pieces with bones)
- 3/4 tspTurmeric
- 1 tspChilli powder
- 2 tspSalt
- 2 nos. (175 gms)Sliced tomato (medium)
- 1/4 tspSalt (additional)
- 200 mlWater
Step-by-Step Instructions
- 1.Roast Dry Spices
In a pan, add cumin seeds, coriander seeds, fennel seeds, peppercorns, cloves, cinnamon, cardamom, mace flower, star anise, bay leaves, and stone flower. Roast for 2 minutes on low heat until fragrant.
- 2.Add Dry Red Chillies and Coconut
Add dry red chillies to the pan and roast for another 1 minute on low heat. Then, add fresh grated coconut and continue to roast for 4-5 minutes on low heat until the coconut turns light brown.
- 3.Prepare Masala Paste
Transfer the roasted spices and coconut to a plate and allow them to cool completely. Once cooled, transfer them to a grinder, add 150 ml of water, and grind to a coarse paste, then continue grinding until it forms a smooth masala paste.
- 4.Sauté Curry Leaves and Shallots
Heat 4-5 tablespoons of oil in a large pan. Add curry leaves and give it a stir. Then, add 1 cup (150 gms) of small shallots and fry for 5-6 minutes on medium heat until the shallots are soft.
- 5.Add Ginger Garlic Paste
Add 2 teaspoons of ginger garlic paste to the pan and fry for 3 minutes on low heat until the raw aroma disappears.
- 6.Cook Chicken with Spices
Add 1 kg of chicken pieces (large pieces with bones) to the pan. Sprinkle 3/4 teaspoon of turmeric, 1 teaspoon of chili powder, and 2 teaspoons of salt. Mix well and fry for 2-3 minutes on high heat, then reduce heat to medium and fry for another 2-3 minutes until the chicken is coated and slightly browned.
- 7.Add Tomatoes and Masala Paste
Add 2 medium (175 gms) sliced tomatoes to the chicken and cook for 4 minutes on medium heat until the tomatoes soften. Then, add the prepared masala paste and cook for 3 minutes on medium heat, stirring well to combine.
- 8.Simmer the Curry
Add 1/4 teaspoon of additional salt (to taste) and mix. Fry for 5 minutes on medium heat until the oil separates from the masala. Pour in 200 ml of water, stir, cover the pan, and cook for 20 minutes on low heat until the chicken is tender and the curry has thickened to your desired consistency.
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