Nadan Kozhi Curry /Kerala Style Chicken Curry
Ingredients
- Chicken- 5oo to 700 gms
- Ginger (crushed)- 2" Piece
- Garlic (Crushed)-5 to 6 cloves
- Shallots (sliced)-1 1/2 cup
- Onion (Sliced finely)-1 Large
- Curry Leaves-2 to 3 sprigs
- Coconut pieces (Sliced)-1/4 cup (Optional)
- Coconut milk(Thin)-1 1/4 to 1 1/2 Cup
- Fennel seeds( Powdered)-1/2 Tsp
- Coconut milk(Thick)-1/4 cup
- Garam masala-1/4 tsp
- Vinegar-1/2 tsp
- Water-As required
- Salt to taste
- Oil
For marination
- Kashmiri chili powder-1/2 tsp
- Turmeric powder-1/4 tsp
- Ginger and Garlic paste-1 tsp
- Salt to taste
For Masala Paste
- Kashmiri chili powder-3 tbsp( See Note)
- Coriander powder-2 tbsp
- Turmeric Powder-1/2 tsp
- Garam masala-1 1/2 tsp
- Water -as required
Method
- Marinate the chicken pieces with all the ingredients for marination.Keep aside for 20 to 30 minutes.
- Combine all the ingredients for the masala paste with sufficient quantity of water to form a smooth paste and keep aside.
- Now heat oil in a heavy bottomed pan and add ginger,garlic,shallots ,onion and 2 sprigs of curry leaves.When onion is almost cooked, add the sliced coconut pieces (if using) and mix well.Saute well until onion turns golden brown.
- Reduce the flame to medium low and add the masala paste and saute it ,stirring continuously until oil separates.(for about 5 minutes on Medium LOW flame)
- Now add the marinated chicken pieces and cook over medium heat for about 5 minutes stirring in between.
- Now add the thin coconut milk and salt to taste.( add more water if you require more gravy).Cover and cook until chicken is tender and the gravy is thick enough.
- Next ,add fennel powder,garam masala and vinegar , mix well.
- Add the thick coconut milk and cook for few minutes or until gravy thickens.
- Add the remaining curry leaves and switch off the stove.
Note: I have used 3 tbsp of Kashmiri chili powder here ,so it is really spicy,you can always adjust the quantity according to your spice level.
If using normal red chili powder reduce the quantity to 1 1/4 to 1 1/2 tbsp.
PIDI / RICE DUMPLINGS
Ingredients
- Rice Powder(i used puttu podi)- 1 cup
- Grated Coconut-4 tbsp
- Cumin seeds- 1/2 tsp
- Shallots-4 nos
- Garlic-2 cloves
- Water-2 Cups
- Coconut Milk-1/2Cup
- Salt to taste
- Rice Flour-2 tsp
- Boiling water- as required(add salt to taste to the water)
Method
- Grind cumin seeds,shallots and garlic to form a smooth paste.
- Combine rice powder and grated coconut ,mix well for a minute .
- In a heavy bottomed pan dry roast this rice powder ,stirring continuously until the color turns pale(almost golden).Allow it to cool slightly.
- Add the ground shallots paste, and sufficient quantity of boiling water (with salt)to the roasted rice powder and mix well using a wooden spatula.Allow it to cool slightly and knead well for almost 4 to 5 minutes to form a soft dough.
- Roll this into small balls and steam it for 5 minutes.and keep aside.
- Combine 2 tsp rice flour with 2 cups of water and bring it to a boil,add salt to taste ,and add the steamed dumplings and cook until it is slightly thick .Switch off the flame and add coconut milk and mix well.
