Nadan kozhi curry is a famous Kerala dish. As you know kerala dishes are known for their high usage of coconut and coconut oil....... and this dish is no different.
There is absolutely no cumin used in this gets its flavour from the coconut, curry leaves and the other spices used. It's an easy dish to make and everyone must be already having these ingredients in their pantry.

You can use any cut of chicken. I have used chicken drumsticks coz that's what we all prefer. It goes really well with Idyappam/string hoppers or Malabar Parotta! although it can be served with rice too!


for marination:
chicken drumsticks - 6
ginger garlic paste - 1/2 tbsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp

for the curry:
coconut oil - 3 to 4 tbsps
fenugreek seeds/ vendhayam - a pinch
onions, chopped - 2
green chilies, slit - 2
ginger garlic paste - 1 tbsp
grated coconut - 2 tbsp
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
black pepper powder - 1/2 tsp
coriander powder 2 tbsps
tomato, chopped - 1
garam masala - 1/2 tsp
curry leaves - 1 sprig
coconut milk - 1/4  cup
coriander leaves, chopped - 1 tbsp (optional)
salt to taste

  • In a bowl, marinate the chicken with the ingredients stated under 'for marination'. Mix well and keep it aside for about 20  minutes.
  • In a wok, heat the oil. add in the fenugreek seeds. After about 8 seconds, add in the onions and green chilies. Saute till slightly browned.
  • Add in the ginger garlic paste and saute for a minute. 
  • Add in the grated coconut and let it fry nicely in the oil. Add in splashes of water if need be to prevent burning at the bottom.
  • Add in the turmeric, red chili powder, pepper and coriander powder. Again, let this fry in the oil for a minute
  • Add in the tomatoes and the required salt.(we have already added a bit in the chicken marinate) Stir well and add in a few splashes of water again. Close the lid and cook on low flame for a minute or two till the tomatoes have softened and become mushy.

  • Next add in the chicken and stir well so it is well coated in the masala paste. Cook for about 2 minutes.
  • Then, add in about 2 cups of water and let it simmer on low flame. Cover and cook till the chicken is completely cooked and the water level has gone down giving you a nice thick gravy.
  • Add in the garam masala. stir and cook for a minute.
  • Finally add in the coconut milk and chopped coriander. Cook for a further minute or two and then switch off the flame and cover.
  • Serve hot with rice, idyappam or any flat bread of your choice.
  • You can use any other cooking oil if you do not have coconut oil.


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