Sunday, 13 July 2014

Nadan Kozhi Curry



This is a traditional Kerala style chicken curry. Coconut milk, coconut oil, curry leaves, shallots and spices make it a traditional one. This curry goes well with rice, roti, appam or idiappam.


Basic info about the recipe
Cuisine                                                            - South Indian
Serves                                                             - 4 people.
Ingredients
1.     Chicken                                                      - 750 gms
2.     Turmeric powder                                         - ½ tsp
3.     Kashmiri red chilli powder                             - 3 tsp
4.     Chicken masala                                           - 3 tsp
5.     Coconut milk                                               - ½ cup
6.     Shallots                                                       - 10 nos
7.     Onion                                                         - 2 nos
8.     Ginger                                                        - 2 tsp
9.     Garlic                                                          -3 tsp
10. Curry leaves                                                 - 8-10 nos
11. Salt                                                             - to taste
12. Garam masala( whole)                                - 3tsp
13. Coriander seeds                                          - 2 tsp
14. Perinjeerakam(saunf)                                  - 1 tsp
15. Oil                                                              - 1 tbsp
16. Mustard seeds                                            - 1 tsp

Method: Clean and wash the chicken with turmeric powder. Cut into medium size pieces.
Dry roast the garam masala( the packet which I bought contained cumin seeds instead of saunf, so I have used both) saunf and coriander seeds together for 2-3 minutes. Grind to a fine powder.
Take a cooker and add the chicken pieces, sliced shallots, onion, ginger, garlic, curry leaves, turmeric powder, red chilli powder, garam masala powder and salt and mix with your hand thoroughly. Add half a cup of water and close the cooker. Wait for 2-3 whistles.
Transfer the cooked chicken to a non-stick pan and add coconut milk( I have mixed the coconut milk powder in half a cup of water) and chicken masala and cook well. Stir in between so that the coconut milk is not split.
Heat a kadai and add oil to it. Splutter mustard seeds and curry leaves and pour over the curry. Mix well. Serve hot.
                         








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