Nadan Kozhi Curry | Nadan Chicken Curry | Kerala Style Chicken Curry

• Green Chicken Gravy
• No coconut chicken curry
• Ghee Chicken Gravy
• Chettinad chicken  Curry
• Pepper Chicken Curry

Recipe Cuisine: Indian |  Recipe Category : Main Course Prep Time: 2 hours | Cook Time : 20 mins |Serves: 4 |Author :Sharmila Kingsly Ingredients:            To Marinate : Chicken – 500gm or ½ kg Red Chilli powder – 2 tsp Pepper powder – ½ tsp Turmeric powder – ¼ tsp Garam Masala Powder – 1 tsp Salt as needed Lemon Juice – 1 tbsp To Roast and Grind : Coriander Seeds – 1 ½ tbsp Dry Red Chilli- 4 nos Green Cardamom – 2 nos Cinnamon sticks – 1 inch piece Cumin Seeds – ¼ tsp Cloves – 4 Whole Pepper – ¼ tsp Other Ingredients : Oil – 1 tbsp Onion – 2 big Tomato – 1 big Ginger garlic paste – 1 tbsp Thin Coconut milk – 1 cup Coriander leaves to garnish To Temper : Coconut oil – 2 tsp Mustard Seeds – ½ tsp Curry Leaves a spring      Method :      1.    Clean and wash the chicken to this add in the ingredients mentioned under “To Marinate” section one by one.      2.    Mix everything well and allow it to marinate for 2 hours.     3.    Dry roast the ingredients mentioned under “To Roast and Grind Section” allow it to cool down and then grind it to a fine powder and set aside.     4.    In a pan heat in oil once it heats up add in the sliced onions and cook till they become glossy.      5.    Next add in the chopped tomatoes and cook till they are done and then add in ginger garlic paste and cook till the raw smell leaves.     6.    Add the ground masala and cook for 2 mins and then add in marinated chicken .Cover and cook in a low flame for about 5 mins.     7.    Next add in the thin coconut milk mix well and cook till the chicken is fully done. Add water if required.    8.    Now prepare the tempering with the ingredients mentioned under “To Temper” section and pour to the chicken curry. Garnish with Coriander leaves and switch off the flame.   Notes:      ·       Serve hot with rice, Idli ,dosa or any Roti      ·       Use coconut oil for preparing this curry don’t skip it.

 2.    Mix everything well and allow it to marinate for 2 hours.

3.    Dry roast the ingredients mentioned under “To Roast and Grind Section” allow it to cool down and then grind it to a fine powder and set aside.

4.    In a pan heat in oil once it heats up add in the sliced onions and cook till they become glossy.

5.    Next add in the chopped tomatoes and cook till they are done and then add in ginger garlic paste and cook till the raw smell leaves.

6.    Add the ground masala and cook for 2 mins and then add in marinated chicken .Cover and cook in a low flame for about 5 mins.

 7.    Next add in the thin coconut milk mix well and cook till the chicken is fully done. Add water if required.

8.    Now prepare the tempering with the ingredients mentioned under “To Temper” section and pour to the chicken curry. Garnish with Coriander leaves and switch off the flame.

Serve hot !!