Nadan Kozhi curry|How to make kerala chicken curry

nadan kozhi curryIngredients:-

For Marinating :

  • Chicken with bones – 1 lbs
  • Chicken Masala Powder – 1 tbsp

For Dry Roast :

  • Whole Coriander seeds – 2 tsp
  • Dry Red Chilli – 5-6 or (as per your taste)
  • Fennel Seeds – 1 tsp
  • Black Pepper Corns – 1/4 tsp
  • Cardamon – 2 pods
  • Cloves – 3
  • Bay Leaves – 2
  • Cinnamon Sticks – 1/2 inch
  • Turmeric powder – 1/2 tsp

For Gravy :

  • Coconut Oil – 11/2 tbsp
  • Dry Red Chilly – 3-4 nos
  • Mustard Seeds – 1/2 tsp
  • Onions – 2 large (thinly sliced)
  • Ginger – 1 tbsp  (crushed)
  • Garlic – 1 tbsp (crushed)
  • Thick Coconut Milk – 1/2 cup
  • Garam Masala Powder – 1 tsp
  • Curry leaves – 2 sprig
  • Salt as per taste

nadan kozhi curryMethod:-

  1. Marinate the chicken pieces with chicken masala for about  1 hour and keep it aside.
  2. Dry roast the above mentioned ingredients for a minute and when they starts turning brown, add the turmeric powder and remove and allow it to cool.
  3. Now in a blender, add the above mentioned dry roasted spices along with ginger, garlic and add little water.
  4. Grind it to a smooth paste and keep it aside.
  5. Heat  oil in a pan and splutter mustard seeds, and add dry red chilles.
  6. Add the sliced onion  and saute until it turns to soft and golden brown.
  7. Now add the marinated chicken pieces and grounded spice paste, salt and mix properly.
  8. Add the coconut milk and reduce the flame to the medium and cook the chicken for about 20 minutes approx.
  9. After the chicken is 3/4 cooked, add gram masala and curry leaves to it.
  10. Adjust the salt and cook until the gravy thickens.
  11. Now remove from the fire.
  12. To enhance the flavor of chicken curry sprinkle little coconut oil on top of the curry and keep covered until its ready to serve.
  13. Serve hot with rice, roti or naan.

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