Nadan Kozhi Curry | Nadan Chicken Curry | Kerala Style Chicken Curry with step by step pictures .Kerala style dishes are always a hit in home when cooked. Here is one such Kerala Style chicken Curry. The coconut oil and coconut milk used are the highlights here and it really tickle our taste buds. Now let’s see how to prepare this Kerala style chicken Curry
- Green Chicken Gravy
- No coconut chicken curry
- Ghee Chicken Gravy
- Chettinad chicken Curry
- Pepper Chicken Curry
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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.
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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 !!
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