Traditional Spicy Chicken Curry


Traditional Spicy Chicken Curry

Country chicken is marinated, fried and then added in the spicy coconut gravy
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 6 people


  • 1 kg Chicken To make nadan chicken curry, nadan kozhi is preffered. But if you make this curry this with broiler chicken too

Other ingredients:


  • For preparing traditional spicy chicken curry, cut the chicken into small pieces and keep some fat on the pieces. Clean, wash and drain well.
  • Make a paste with the ingredients for preparing marinade. Marinate the chicken pieces with the mixture and keep aside for 2 hrs.
  • Heat oil in a deep bottomed pan and fry the chicken till it is slightly crispy.
  • Take another vessel, and heat 2 tbsp of oil. Add onions, small onions, ginger and garlic. Fry it till it is slightly brown in colour.
  • Add kashmiri chilly powder, coriander powder and turmeric powder. Roast it well.
  • Then add tomato and saute till the oil separates.
  • Meanwhile, grind the coconut into a fine paste and add this to the curry.
  • Then add the fried chicken pieces and stir it. Cover it for 5 minutes, till the masalas combine.
  • Finally add garam masala, salt (if required) and curry leaves. Cook for 10 minutes in low flame.
  • If the curry is too thick, you can put some hot water and wait till it boils.
  • Traditional spicy chicken curry is ready. Serve hot with rice, bread, chappathi etc.
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