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Nellai Chicken Curry Recipe | Amma's Chicken Gravy | Chicken using Coconut masala

Nellai Chicken Curry

Here is my favorite chicken of all time. Loaded with flavor and completely delicious. As a child, no matter where I was or what I was doing, I would find myself drawn to the kitchen as soon as the aroma of the gravy wafted through the air. It's a common sentiment to adore one's mother's recipes, given that we've been enjoying her cooking since childhood. However, I genuinely assure you, this ranks among the finest chicken recipes I've ever encountered.

Amma's Chicken Gravy
You can relish this recipe alongside rasam and paruppu kuzhambu, but personally, I find nothing more satisfying than this flavorful gravy. Moreover, it's quite common for people to indulge in extra dosa servings when paired with this delectable chicken dish. Give this recipe a try and share your feedback in the comments section. Happy cooking!

Nellai Chicken Curry Recipe


Chicken - 3/4 kg
Small Onion - 1 cup
Tomato - 1, small
Chicken masala - 2 tsp
Coriander powder - 2tblspn
Ginger garlic paste - 1 tblspn
Curry leaves - 2 sprigs
Turmeric - 1/4 tsp
Salt - to taste
Gingely oil / Nallenai - 50ml

To grind paste1:

Small onion - 10
Red chilli - 15
Cumin - 1/2 tsp
Fennel seeds - 1/2 tsp


Coconut - 1 cup


Clean the chicken pieces and keep it aside.

Grind the ingredients given under paste 1 and paste 2 separately. Chop 1 cup of onions and set aside.

Heat oil in a Kadhai, add mustard seeds. When mustards starts to splutter, add curry leaves.

Add the chopped onions and sauté for few minutes. When onion turns golden brown, add the chopped tomato.

After a minute, add the cleaned chicken pieces and ginger garlic paste. Mix them well.

After 2-3 minutes add chicken masala and coriander powder. Stir well to combine. Add the ground paste 1(onion,chilli,fennel seeds, cumin).

Now add turmeric, salt and 2 cups of water. Cover and cook until chicken is cooked well. You can add some curry leaves.

When chicken is cooked, add ground coconut masala. Cover and cook for 5 minutes, remove from flames. Do the tempering and pour over the chicken and mix them properly.

Serve with hot rice, idly and dosa.


  • One small tomato will suffice this gravy. Otherwise it will become sour.
  • Avoid big onion as it gives a sweet taste.
  • I forgot to add potato, so Add a potato immediately after adding chicken.
  • You can add more water if you want it to be watery. But thick gravy tastes better.
  • If you pressure cook this just add 3/4th cup of water to cook chicken. Chicken leaves some water while cooking.
  • For pressure cooker method, do everything except the last step. And in a kadai, mix the cooked chicken with the coconut masala for 5 minutes.


Keep all your ingredients ready
clean chicken
Wash and clean the chicken

grind masala1
Grind red chilli, fennel seeds, cumin and onion into a smooth paste
Heat oil in a pan, add mustard seeds, curry leaves
add onion
When mustards starts to crackle, add onion
tomatoes added
Once onion  turns golden brown, add chopped tomatoes
add minced chicken
After a minute, add the chicken pieces and mix well. Chicken leaves water and it will be cooked in it
Add ginger garlic paste
Add ginger garlic paste
coriander powder is added
coriander powder
chicken masala
and chicken masala. Combine everything together
chilli onion paste
Add ground chilli onion paste
Mix well
turmeric, salt, water
Add turmeric, salt, curry leaves and little water. Cover and cook until chicken becomes soft and tender
grind coconut paste
Grind coconut into a fine paste
coconut paste added
When chicken is cooked, add ground coconut
Cook for 5 minutes and switch off the flame
temper and pour
Temper with mustards, shallot and curry leaves and pour on the top
Tirunelveli Chicken Curry
Its ready. Enjoy!


  1. One of my favorite chicken recipe, yummy!!!

  2. I am doing dis whenever I prepare chicken kulambu. Super