Nadan Kozhi Curry, Nadan Chicken Curry, Kerala Chicken Curry
Author:
Yummy N Tasty
Posted on,
25, Aug 2017
19.6 K views.
2
3.7/5 ( 37 votes )
Yields
10-12 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
80-90 mins
Happy Diwali
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Recipe video
Ingredients:
- Chicken, skinless and bone-in - 1 ½ kg, cut into medium pieces
- Onion, medium sized - 4 Nos, finely sliced
- Red Pearl Onions, sliced - 1 cup
- Finely chopped Ginger - 1 ½ Tablespoon
- Finely chopped Garlic - 1 ½ Tablespoon
- Green chilies - 4 Nos, slit
- Tomato, large sized - 2 Nos, chopped
- Coconut bites - ½ cup
- Turmeric powder - 1 Teaspoon
- Coriander powder - 2 Tablespoon
- Kashmiri chilli powder - 3-4 Tablespoon
- Garam masala powder - ½ Tablespoon
- Fennel Powder - ½ Teaspoon
- Curry leaves - 4 sprigs
- Mustard seeds - ½ Teaspoon
- Coconut oil - 3-4 Tablespoon
- Water as required
- Salt to taste
For Marination:
- Kashmiri chilli powder - 1 Teaspoon
- Black pepper powder - 1 Teaspoon
- Turmeric powder - ½ Teaspoon
- Ginger-Garlic paste - 2 Teaspoon
- Salt - 1 Teaspoon
Instructions:
- Clean and wash the chicken pieces. Drain the water completely.
- Take the chicken pieces and the ingredients mentioned in 'For marination' in a bowl and mix well. Set aside for at-least 20 minutes.
- Heat oil in a big wide pan and splutter mustard seeds.
- Add in the coconut bites and saute until slightly golden in color.
- Add in the chopped garlic, ginger, red pearl onions, green chilies, 2 sprigs of curry leaves and saute until the pearl onions become soft.
- Add in the sliced onion and saute until the onion becomes light golden brown in color on medium heat.
- Lower the heat, add in the turmeric powder, coriander powder, kashmiri chili powder, garam masala, fennel powder and fry until the raw smell disappears on low-medium heat.
- Add in the chopped tomato and saute until the tomatoes become mushy.
- Add the marinated chicken and mix well. Cover and cook for 5-8 minutes on low-medium heat.
- Then add enough water, salt and mix well. Cover and cook until the chicken is tender and the gravy becomes slightly thick. Stir occasionally.
- Add in the remaining curry leaves, cover the pan and remove from heat.
- Serve warm.
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Nadan Kozhi Curry, Nadan Chicken Curry, Kerala Chicken Curry
| Author - Yummy N Tasty |
| Posted on - 25, Aug 2017 |
| Recipe URL, https://www.yummyntasty.com/recipes/nadan-kozhi-curry-nadan-chicken-curry-kerala-chicken-curry/ |
| Cooking time - 80-90 minutes |
| Serving - 10-12 person(s) |
Ingredients :
- Chicken, skinless and bone-in - 1 ½ kg, cut into medium pieces
- Onion, medium sized - 4 Nos, finely sliced
- Red Pearl Onions, sliced - 1 cup
- Finely chopped Ginger - 1 ½ Tablespoon
- Finely chopped Garlic - 1 ½ Tablespoon
- Green chilies - 4 Nos, slit
- Tomato, large sized - 2 Nos, chopped
- Coconut bites - ½ cup
- Turmeric powder - 1 Teaspoon
- Coriander powder - 2 Tablespoon
- Kashmiri chilli powder - 3-4 Tablespoon
- Garam masala powder - ½ Tablespoon
- Fennel Powder - ½ Teaspoon
- Curry leaves - 4 sprigs
- Mustard seeds - ½ Teaspoon
- Coconut oil - 3-4 Tablespoon
- Water as required
- Salt to taste
For Marination:
- Kashmiri chilli powder - 1 Teaspoon
- Black pepper powder - 1 Teaspoon
- Turmeric powder - ½ Teaspoon
- Ginger-Garlic paste - 2 Teaspoon
- Salt - 1 Teaspoon
Instructions :
- Clean and wash the chicken pieces. Drain the water completely.
- Take the chicken pieces and the ingredients mentioned in ‘For marination’ in a bowl and mix well. Set aside for at-least 20 minutes.
- Heat oil in a big wide pan and splutter mustard seeds.
- Add in the coconut bites and saute until slightly golden in color.
- Add in the chopped garlic, ginger, red pearl onions, green chilies, 2 sprigs of curry leaves and saute until the pearl onions become soft.
- Add in the sliced onion and saute until the onion becomes light golden brown in color on medium heat.
- Lower the heat, add in the turmeric powder, coriander powder, kashmiri chili powder, garam masala, fennel powder and fry until the raw smell disappears on low-medium heat.
- Add in the chopped tomato and saute until the tomatoes become mushy.
- Add the marinated chicken and mix well. Cover and cook for 5-8 minutes on low-medium heat.
- Then add enough water, salt and mix well. Cover and cook until the chicken is tender and the gravy becomes slightly thick. Stir occasionally.
- Add in the remaining curry leaves, cover the pan and remove from heat.
- Serve warm.
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This looks and sounds amazing. One of my best friends is from Kerala and I love South Indian food. Can’t wait to try!
Thanks Kelly, stay tuned 🙂