Kerala cuisine is well known for its unique flavors, delicious taste, and simplicity. Most of Kerala curries are a burst of flavors from fresh ground spices like pepper, cardamom, etc with a special touch given with fresh curry leaves.
Nadan kozhi curry is a very popular chicken curry in Kerala and it goes well with Keralan style parotta or any Indian bread, pathiri, appam, plain rice or ghee rice. My version of chicken curry doesn't require onion to be caramelized but the slow cooking provides a very scrumptious restaurant style chicken curry with good reddish colour.
Ingredients:
- Chicken: 400gms
- Oil: 4tspn
- Curd:1tspn
- Ginger-garlic paste:1tspn
- Turmeric Powder: 1/2tspn
- Chilli Powder: 2tspn
- Coriander Powder: 1tspn
- Coriander Leaves
- Onion: 1big
- Tomato:1big
- Fennel Seeds: 1tspn
- Salt: as required
- Pepper Powder: 1tspn
- Garam Masala: 3/4tspn
- Curry Leaves
Preparation:
- In a Kadai take 400gms of chicken(wash and clean)
- Add 1tspn curd
- Add 1tspn of ginger garlic paste and 3 green chilli
- Add 1/2tspn turmeric powder, 2tspn chilli powder and 1tspn coriander
- Add a handful of coriander leaves
- Add 1 big onion sliced and 1 tomato roughly chopped
- Add required salt
- Add 1tspn of fennel seeds and 1spn of pepper powder
- Add 3/4tspn of garam masala
- Add 3-4tspn of oil
- Combine well
- Add a handful of curry leaves
- Again combine well
- Keep marinated chicken for 45mins
- Now on a low-medium flame cook the chicken until it's cooked well
- Don't add water just close the Kadai with a lid and cook on medium flame.
- After about 10mins water oozes out of chicken
- Continue cooking until chicken becomes soft.
- After about 20-25min chicken is cooked well and became soft.
- Enjoy!! with rice or any Indian bread
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