Chicken Thoran – Nadan Kozhi Thoran – Trivandrum Special
Author:
Yummy N Tasty
Posted on,
21, Oct 2014
12.8 K views.
12
3.6/5 ( 28 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
45-50 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Boneless Chicken - 500 Gms
- Grated Coconut - 1 cup
- Shallots - 25-30 Nos
- Finely sliced Onion : 2 Nos ( medium sized )
- Crushed Ginger - 1 Tablespoon
- Crushed Garlic - 1 ½ Tablespoon
- Green Chilly - 3-4 Nos
- Kashmiri Chilly Powder - 2 Teaspoon
- Turmeric Powder - ½ Teaspoon
- Garam masala - 1 ½ Teaspoon
- Mustard Seeds - 1 Teaspoon
- Coconut Oil - 3 + 1 Tablespoon
- Curry Leaves - 8 sprig
- Water - ½ cup
- Salt to taste
Instructions:
- Cut the chicken into very small pieces; Clean and wash the chicken, drain and set aside.
- Coarsely grind or crush the shallots and green chillies using a food processor.
- In a large bowl, add the grated coconut, 6 sprig curry leaves, kashmiri chilli powder, ¼ teaspoon of turmeric powder and mix thoroughly using your hands and set aside.
- Heat 3 tablespoon of coconut oil in a heavy bottomed pan and splutter mustard seeds.
- Then add the crushed shallots-green chillies mix, saute till golden brown.
- Add the crushed ginger, crushed garlic and sauté till the raw smell disappears.
- Now add ¾ portion of the thinly sliced onions and saute till translucent.
- At this stage you can add the cleaned chicken pieces along with the remaining portion of thinly sliced onion, mix well.
- Cover and cook over medium heat for 10 minutes or until the chicken is ¾ cooked and start to ooze out water.
- At this stage you can add the remaining ¼ teaspoon of turmeric powder, salt and garam masala. Mix well and saute for another 2 more minutes.
- Then add the grated coconut mixture, water and mix well.
- Cook over medium flame till the water content evaporates completely, don't forget to stir in between; Then add 1 tablespoon of coconut oil and the remaining curry leaves, switch the flame to high and mix thoroughly for 30 seconds.
- Remove from the heat and cover it with a lid for 5 minutes. Serve warm.
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Chicken Thoran – Nadan Kozhi Thoran – Trivandrum Special
| Author - Yummy N Tasty |
| Posted on - 21, Oct 2014 |
| Recipe URL, https://www.yummyntasty.com/recipes/chicken-thoran-nadan-kozhi-thoran/ |
| Cooking time - 45-50 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Boneless Chicken - 500 Gms
- Grated Coconut - 1 cup
- Shallots - 25-30 Nos
- Finely sliced Onion : 2 Nos ( medium sized )
- Crushed Ginger - 1 Tablespoon
- Crushed Garlic - 1 ½ Tablespoon
- Green Chilly - 3-4 Nos
- Kashmiri Chilly Powder - 2 Teaspoon
- Turmeric Powder - ½ Teaspoon
- Garam masala - 1 ½ Teaspoon
- Mustard Seeds - 1 Teaspoon
- Coconut Oil - 3 + 1 Tablespoon
- Curry Leaves - 8 sprig
- Water - ½ cup
- Salt to taste
Instructions :
- Cut the chicken into very small pieces; Clean and wash the chicken, drain and set aside.
- Coarsely grind or crush the shallots and green chillies using a food processor.
- In a large bowl, add the grated coconut, 6 sprig curry leaves, kashmiri chilli powder, ¼ teaspoon of turmeric powder and mix thoroughly using your hands and set aside.
- Heat 3 tablespoon of coconut oil in a heavy bottomed pan and splutter mustard seeds.
- Then add the crushed shallots-green chillies mix, saute till golden brown.
- Add the crushed ginger, crushed garlic and sauté till the raw smell disappears.
- Now add ¾ portion of the thinly sliced onions and saute till translucent.
- At this stage you can add the cleaned chicken pieces along with the remaining portion of thinly sliced onion, mix well.
- Cover and cook over medium heat for 10 minutes or until the chicken is ¾ cooked and start to ooze out water.
- At this stage you can add the remaining ¼ teaspoon of turmeric powder, salt and garam masala. Mix well and saute for another 2 more minutes.
- Then add the grated coconut mixture, water and mix well.
- Cook over medium flame till the water content evaporates completely, don’t forget to stir in between; Then add 1 tablespoon of coconut oil and the remaining curry leaves, switch the flame to high and mix thoroughly for 30 seconds.
- Remove from the heat and cover it with a lid for 5 minutes. Serve warm.
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