Chicken Curry recipe/ Nadan Kozhi curry Kerala style recipe
- 1 1 Kilogram Chicken
- 3 Onions Large
- 1 inch Ginger sliced fine
- 6 Garlic cloves
- 4 Green chillies slited
- 1 1 Cup Coconut milk (thick)
- 1 Vinegar (one dessert spoon)
- A few Curry leaves (karivepal)
- 2 2 Tablespoons Oil
- 3 3 Teaspoons Coriander powder
- 1 1 Teaspoon Chilli powder
- 5 Pepper corn
- 1/2 1/2 Teaspoon Mustard
- 1/2 1/2 Teaspoon Jeera
- Fenugreek A pinch
- 2 2 Teaspoons Poppy seed
- 4 Cloves
- 2 piece Cinnamon
- 4 Cardamom
- 1 1 Teaspoon Aniseed (perumjeera)
Fry,all the spices.. Jeera, perujeera, caradamom, cloves, cinnamon, fenugreek, together.. Grind in to a powder form and keep it aside.
Heat oil in a large vessel. Fry sliced onion, ginger and garlic until the onion start turning brown.
Add curry leaves and Green Chilli . Stir for one minute
Add Chilli powder, turmeric powder and coriander powder. Saute for another 2 minutes till the raw smell of masala disappears.
Add the ground spices, salt and chicken together and mix well for 2 minutes.
Add 3 cups of boiled water and cook the chicken covered for about 25-30 minutes till the chicken is tender. .
If you a using a pressure cooker, then put all the ingredients with the necessary water and cook it for 15 minutes on low fire.
When the gravy thickens and chicken is cooked,, remove from fire and add coconut milk.
Heat oil in another pan, add mustard seeds and 1/2 onion cut into very small pieces.. ( small kerala onions adds more taste!)., add few curry leaves. Pour this mixture on top of Chicken curry to serve hot with Chappati or Rice.
If you a using a pressure cooker, follow the same process with 2 cups of water and cook for 15 minutes on low fire.
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