Chicken Recipes/ Christmas Recipes/ Easter Recipes/ Kerala Recipes/ Kerala-Non Vegetarian/ Side dish -with gravy-Chicken

Kozhi Pidi /Chicken Curry and Rice Dumplings

Nadan Kozhi Curry /Kerala Style Chicken Curry


  1. Chicken- 6oo to 750 gms
  2. Ginger (crushed)- 2″ Piece
  3. Garlic (Crushed)-5 to 6 cloves
  4. Shallots (sliced)-1 1/2 cup
  5. Onion (Sliced finely)-1 Large
  6. Curry Leaves-2 to 3 sprigs
  7. Coconut pieces (Sliced)-1/4  cup (Optional)
  8. Coconut milk(Thin)-1 1/4  to 1 1/2  Cup
  9. Fennel seeds( Powdered)-1/2 Tsp
  10. Coconut milk(Thick)-1/4 cup
  11. Garam masala-1/4 tsp
  12. Vinegar-1/2 tsp
  13. Water-As required
  14. Salt to taste
  15. Oil

For marination

  1. Kashmiri chili powder-1/2 tsp
  2. Turmeric powder-1/4 tsp
  3. Ginger and Garlic paste-1 tsp
  4. Salt to taste

For Masala Paste

  1. Kashmiri chili powder-3 tbsp( See Note)
  2. Coriander powder-2 tbsp
  3. Turmeric Powder-1/2 tsp
  4. Garam masala-1 1/2 tsp
  5. Water -as required


  • Marinate the chicken pieces with all the ingredients for marination.Keep aside for 20 to 30 minutes.
  • Combine all the ingredients for the masala paste  with sufficient quantity of water to form a smooth paste and keep aside.
  • Now heat oil in a heavy bottomed pan and add ginger,garlic,shallots ,onion and 2 sprigs of curry leaves.When onion is almost cooked, add the sliced coconut pieces (if using) and mix well.Saute well  until onion turns golden brown.
  • Reduce the flame to medium low and add the masala paste and saute it ,stirring continuously  until oil separates.(for about 5 minutes on Medium LOW flame)
  • Now add the marinated chicken pieces and cook over medium heat for about 5 minutes stirring in between.
  • Now add the thin coconut milk and salt to taste.( add more water if you require more gravy).Cover and cook until chicken is tender and the gravy is thick enough.
  • Next ,add fennel powder,garam masala and vinegar , mix well.
  • Add the thick coconut milk and cook for few minutes or until gravy thickens.
  • Add the remaining curry leaves and switch off the stove.

Note:* I have used 3 tbsp of Kashmiri chili powder here ,so it is really spicy,you can always adjust the  quantity according to your spice level.
*If  using normal red chili powder reduce the quantity to 1 1/4 to 1 1/2 tbsp.
*For best results use homemade garam masala



  1. Rice Powder(i used puttu podi)- 1 cup
  2. Grated Coconut-4 tbsp
  3. Cumin seeds- 1/2 tsp
  4. Shallots-4 nos
  5. Garlic-2 cloves
  6. Water-2 Cups
  7. Coconut Milk-1/2Cup
  8. Salt to taste
  9. Rice Flour-2 tsp
  10. Boiling water- as required(add salt to taste to the water)


  • Grind cumin seeds,shallots and garlic to form a smooth paste.
  • Combine rice powder and grated coconut ,mix well for a minute .
  • In a heavy bottomed pan dry roast this rice powder ,stirring continuously until  the color turns pale(almost golden).Allow it to cool slightly.
  • Add the ground shallots paste, and sufficient quantity of boiling  water (with salt)to the roasted rice powder and mix well using a wooden spatula.Allow it to cool slightly and knead well for almost 4 to 5 minutes to form a soft dough.
  • Roll this into small balls and steam it for 5 minutes.and keep aside.
  • Combine 2 tsp rice flour with 2 cups of water and bring it to a boil,add salt to taste ,and add the steamed dumplings and cook until it is slightly thick .Switch off the flame and add coconut milk and mix well. 

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  • Reply
    May 30, 2012 at 7:37 pm

    that looks awesome
    Noel collections

  • Reply
    May 31, 2012 at 12:13 am

    Totally new to me..Yummy combo & nice clicks!!

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  • Reply
    May 31, 2012 at 12:33 am

    Looks very delicious and inviting.. Love the clicks.
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  • Reply
    May 31, 2012 at 5:17 am

    Looks so good

  • Reply
    May 31, 2012 at 5:36 am

    Looks sooooooo good Perfect and mouthwatering combo.

  • Reply
    May 31, 2012 at 6:20 am


  • Reply
    May 31, 2012 at 9:05 am

    Very nice recipe never heard of this combo

  • Reply
    May 31, 2012 at 11:21 am

    Looks absolutely yummy!!!!!!!!

  • Reply
    May 31, 2012 at 1:29 pm

    mmmm….mouth watering dear. Amazing clicks and feast to the eyes.

  • Reply
    Priya Suresh
    May 31, 2012 at 3:50 pm

    Absolutely irresistible,mindblowing clicks as usual..

  • Reply
    Suja Manoj
    May 31, 2012 at 5:56 pm

    Yummy combo, irresistible.

  • Reply
    May 31, 2012 at 8:03 pm

    This is the most exotic looking curries and excellent pics I have seen on the web.

    I am honored by your comment on my blog. Thank you:)

  • Reply
    Reshmi Mahesh
    May 31, 2012 at 9:38 pm

    Super yummy combo…Lovely clicks..

  • Reply
    Pencil Kitchen
    May 31, 2012 at 11:19 pm

    I've once dreamt of eating everything with rice dumplings!

  • Reply
    June 1, 2012 at 4:52 am

    Looks very good. I have eaten only sweet version of pidi. Would like to try this out..

  • Reply
    Ganga Sreekanth
    June 1, 2012 at 9:35 am

    looking very tempting.. nice clicks

  • Reply
    June 1, 2012 at 12:43 pm


  • Reply
    Debs @ The Spanish Wok
    June 1, 2012 at 2:34 pm

    This looks delicious, makes a nice change to have dumplings instead of rice, thanks.

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  • Reply
    June 12, 2012 at 11:05 am

    Picture perfect!!

  • Reply
    June 19, 2012 at 12:34 pm

    I saw your photo on the DMBLGIT gallery being hosted by Kankana. Great shots and delicious recipe.

  • Reply
    June 21, 2012 at 6:24 am

    Looks like a delicious, comforting dish. Thanks for sharing!

  • Reply
    May 31, 2016 at 3:58 pm

    Do I need to steam the dumplings after I keep it aside shaping it? I actually didn't get that part. Plz help.

    • Reply
      November 18, 2016 at 10:16 am

      Yes you need to shape it and then steam them

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