Nadan Kozhi Curry (Kerala Chicken Curry)

Nadan Kozhi Curry (Kerala Chicken Curry)

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Yield: 3-4

Author: Bhagya Baburaj

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

To marinade the chicken:

• Chicken – 1-1/2 lbs. – cut to bite size
• Turmeric powder – 1/2 tsp.
• Kashmiri chili powder – 2 tsp.
• Salt – 1-1/2 tsp.

For the gravy:

• Coconut oil - 3 tbsp.
• White onion – 1 medium – sliced
• Tomato – 1 large – diced
• Curry leaves – 8-10 leaves
• Ginger - 1 inch; shredded
• Garlic - 4-5 cloves; minced
• Coriander powder – 1 tsp.
• Kashmiri chili powder – 2 tsp.
• Garam masala – 1 tsp.
• Turmeric powder – 1/2 tsp.
• Fennel powder - 1 tsp.
• Salt – 1 tsp.
• Water - 2 tbsp.
• Coconut milk - 1 can (13.5 oz.)

Instructions

Marinate Chicken:

1. Gather all the ingredients together. Dice and chop vegetables as necessary.
2. In a mixing bowl, combine the chicken pieces along with red chili powder, turmeric powder, salt, and rub the spices well on the chicken pieces.
3. Cover and set aside to marinate for an hour.

Begin process:

1. In a large pot, heat 2 tablespoons of coconut oil on medium heat. When the oil is hot, add thinly sliced onions and sauté for a minute or two. Once the onions start sweating, add the curry leaves. If you add a dash of salt while sautéing the onions, it helps to brown the onions quicker. The browner the onions, the tastier the dish - takes about 6-8 minutes to get there.
2. Add crushed ginger and garlic. Stir till the raw smell goes away, about a minute. Add in chopped tomatoes, sauté till tomatoes turn mushy - takes about 3-4 minutes.
3. Now, add in the spices- red chili powder, coriander powder, fennel powder, turmeric powder, garam masala, and salt. Mix and let it fry for about a minute or until you start to see the oil separating from the sides. It’s time to add the marinated chicken.
4. Mix everything gently and lower the flame, close the lid, and cook on low for 9-10 minutes. Stir occasionally.
5. Add 2 tbsp. Water, stir, and add the coconut milk. Add salt and let the curry come to a boil on medium flame. Reduce, adjust salt, and turn off flame.
6. This curry goes great with everything - rice, paratha, naan or poori (check out poori recipe in blog :)

Gather all the ingredients together. Dice and chop vegetables as necessary. Marinate chicken with red chili powder, turmeric powder, salt, and rub the spices well on the chicken pieces for an hour.

In a large pot, heat 2 tablespoons of coconut oil on medium heat. When the oil is hot, add thinly sliced onions and sauté for a minute or two. Once the onions start sweating, add the curry leaves. If you add a dash of salt while sautéing the onions, it helps to brown the onions quicker. The browner the onions, the tastier the dish - takes about 6-8 minutes to get there.

Add crushed ginger and garlic. Stir till the raw smell goes away, about a minute. Add in chopped tomatoes, sauté till tomatoes turn mushy - takes about 3-4 minutes.

Now, add in the spices- red chili powder, coriander powder, fennel powder, turmeric powder, garam masala, and salt. Mix and let it fry for about a minute or until you start to see the oil separating from the sides.

It’s time to add the marinated chicken.

Mix everything gently and lower the flame, close the lid, and cook on low for 9-10 minutes. Stir occasionally.

Add 2 tbsp. Water, stir, and add the coconut milk. Add salt and let the curry come to a boil on medium flame. Reduce, adjust salt, and turn off flame.

This curry goes great with everything - rice, paratha, naan or poori (check out poori recipe in blog :))