Kerala Style Chicken Curry - Without Coconut (Nadan Kozhi Curry)

Kerala Style Chicken Curry - Without Coconut (Nadan Kozhi Curry)

  • Course                  :  Side Dish
  • Cuisine                 :   Indian, kerala
  • Yield                     :   6-7 People Serving
  • Cooking Time      :   50 minutes
  • Preparation Time:   10 minutes
  • Total Time             :   1 hour


Chicken ------------------------------------------------- 1 kg

Marination :

1. pepper powder ---------------------------------------1 teaspoon

2. turmeric powder -------------------------------------3/4 teaspoon

3. salt -----------------------------------------------------1 teaspoon

Masala Gravy :

1. Onion (medium)----------------------------------------------------------------------3 no.

2.ginger(grinded)------------------------------------------------------------------------1 tbsp

3. garlic(grinded)------------------------------------------------------------------------1 tbsp

4. Kashmiri Chili Powder--------------------------------------------------------------2tbps

5.Coriander Powder---------------------------------------------------------------------4tsbps

6. Garam Masala Powder---------------------------------------------------------------1tsp

7.Fennel Powder-------------------------------------------------------------------------1tsp

8.Curry Leaves(Sprig)------------------------------------------------------------------3no.


10.Water-----------------------------------------------------------------------------------1 1/2 cups

11. Coriander leaves(Chopped)--------------------------------------------------------3 tablespoon

12.Coconut oil or Vegetable oil--------------------------------------------------------3  tablespoon

13.Salt-------------------------------------------------------------------------------------As per taste


1. Marinate the cleaned chicken pieces with the ingredients list under marination. Keep it         aside for 30 minutes.

2. Slice onion into very small pieces so that it would be easy for it to get mashed into the          gravy while chicken gets cooked.

3. In a kadhai ,heat the oil when oil is hot ,add the sliced onions ,curry leaves & salt. adding      salt helps the onion to get cooked fast.

4. Sauté the  onions until it is lightly brown in color. Add  ginger & garlic, sauté well.

5. Once sauteed well, add chilly powder , garam masala ,fennel powder & sauté. 

6. Add oil as needed to fry the masalas.

7. This is a bit spicy curry. so, adjust chilly powder according to your spice tolerance level.

8. Grids the tomatoes. Once masalas are done , add tomato into it.

9. sauté for around 5  minutes in medium flame , until tomatoes are cooked.

10. Add water Bring it to boil & adjust salt in the gravy. Then add marinated chicken pices.

11. Stir till chicken pices are well coated.

12.Cover & cook until chicken is done. It will take around 20 minutes.

13.Coriander leaves are optional. Add it only if you like the coriander leaves flavor.

14. Boil till the gravy is up to the consistency desired.

15.Serve it with pathiri , any sort  of rice variants (ghee rice , pulao , normal rice) & any Indian breads😍


 1. Coconut oil is preferred to get the authentic taste.

 2. It tastes the best with chicken with skin or chicken with fat.

 3. Kashmiri chili powder gives the bright red color to the gravy.