Naadan Kozhi Curry/ Kerala Chicken Curry

Naadan Kozhi Curry or Kerala Style chicken curry is very tasty and one of the main non veg delicacies of my magic kitchen. The taste of this dish depends on its quality and quantity of ground masala. I normally use homemade meat masala for this recipe. It gives a traditional taste and aroma. Naadan Kozhi Curry (Kerala Style chicken Curry) is a good combination with Kerala Fried Rice, Kerala Prata, Chappathi, Appam, Puttu, Idiyappam and Pathiri etc…Try this awesome recipe and enjoy 🙂

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Recipe Type Side dish/Spicy
Cooking and Preparation Time 30 to 45 Minutes
Serve to 4 to 5

Ingredients For Naadan Kozhi Curry/Kerala Chicken Curry

Ingredient Quantity Notes
Chicken 1 kg Cut into medium size (without skin)
Coconut Oil 2 Tablespoon Change as per your taste
Cardamom 2 Numbers
Cloves 3 numbers
Fennel seeds A pinch
Cinnamon 1 inch stick Cut into small pieces
Big Onion 2 Sliced
Shallots/small Onion 10 numbers Diced
Ginger 2 inch crushed
Garlic 5 Cloves Crushed
Green Chilly 2 or 3 Cut into lengthwise
Curry Leaves Few
Tomato 1 Big Diced
Chilly Powder 2 Tablespoon Change as per your taste (this recipe is bit spicy)
Coriander Powder 1 Table Spoon
Pepper Powder ¾ Teaspoon
Turmeric Powder 3/4 Teaspoon
Meat Masala 2 Teaspoon
Coriander Leaf For Garnishing
Cashew Nuts 5 to 6 For garnishing (Optional)

Method For Naadan Kozhi Curry/Kerala Chicken Curry

Naadan Chicken Curry Method
• Heat oil in a sizeable pan/woke. Add cardamom, cloves, cinnamon and fennel seeds. Fry well.
• Add sliced onions, diced shallots, green chillies and few curry leaves. Sauté well.
• When it turns golden brown add crushed ginger and garlic. Sauté well.
• Add diced tomatoes and fry well.
• When the tomato pieces become soft add chilly , coriander, turmeric, pepper powders and 1 teaspoon meat masala powder. Fry well and sprinkle some water and sauté well.
• Add cleaned chicken pieces in it. Mix well and sauté 5 minutes.
• Add water (not much because the chicken contains water and it will be release during the cooking process) and salt as per your taste. Mix well.
• Cover it and cook for 15 to 20 minutes.
• Uncover the pan and sprinkle the remaining meat masala(1 teaspoon), mix well and cook the curry for next few minutes until gravy thicken(If you want a watery form turn off the heat)
• Turn off the heat and garnish the Naadan Kozhi Curry/ Kerala Chicken Curry with cashew nuts and coriander leaves.
• Serve with kerala fried rice or boiled rice , appam, chappathi, pratha, idiyappam etc..and enjoy!
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Do not over cook chicken. It will become hard


  1. Andrew George says

    Rani a great presentation and well taken photographs. It looks sooooooooooo… real that I can taste and smell it and I feel like eating… it makes me feel very hungry…
    Cheers and keep on blogging …

  2. Eileen says

    Super super yummy curry!!! I cant wait to try this out myself at home for my old folks, thank you so much xx

    • Rani Vijoo says

      Hi Elieen, glad to read your lovely comment and happy to hear that you are preparing this Indian dish. Good…I am eagerly waiting for your feedback too 🙂 Happy Cooking 🙂 Thank You..

  3. Rachel says

    Thanks Mrs Vijoo for your delicious curry chicken today ! The class and I enjoy it a lot . It’s our pleasure to be able to taste your cooking 🙂
    It was soo good that we finish up the whole thing 🙂

    • Rani Vijoo says

      Hi Rachel…Great to know that all of you enjoyed the chicken curry very much. Actually it is my pleasure to cook for you guys 🙂 Thank You 🙂

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