Nadan Kozhi Curry, Nadan Chicken Curry, Kerala Chicken Curry

Filed under Chicken, Non-Vegetarian
4.5, 2 reviews

Merry Christmas in advance..

Recipe Details  
 
4.5, 2 reviews

Posted by
Posted on 25, Aug 2017
Serving 10-12 people
Cooking time 80-90 minutes
Post Views 333 views
Post Rating 4.50 out of 5 , from 2 reviews
Click here to view the recipe in Malayalam - Opens new tab.
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
Directions
  1. Clean and wash the chicken pieces. Drain the water completely.
  2. Take the chicken pieces and the ingredients mentioned in 'For marination' in a bowl and mix well. Set aside for at-least 20 minutes.
  3. Heat oil in a big wide pan and splutter mustard seeds.
  4. Add in the coconut bites and saute until slightly golden in color.
  5. Add in the chopped garlic, ginger, red pearl onions, green chilies, 2 sprigs of curry leaves and saute until the pearl onions become soft.
  6. Add in the sliced onion and saute until the onion becomes light golden brown in color on medium heat.
  7. 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.
  8. Add in the chopped tomato and saute until the tomatoes become mushy.
  9. Add the marinated chicken and mix well. Cover and cook for 5-8 minutes on low-medium heat.
  10. Then add enough water, salt and mix well. Cover and cook until the chicken is tender and the gravy becomes slightly thick. Stir occasionally.
  11. Add in the remaining curry leaves, cover the pan and remove from heat.
  12. Serve warm.
4.5, 2 reviews

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