Kerala is every food-lover's paradise. Kerala cuisine offers a multitude of dishes, ranging from the traditional sadya to seafood delicacies. Nadan kozhi curry being one of the delicacy and very popular chicken curry.
This can be cooked with or without coconut milk.Here is the version of curry without coconut milk.
SERVES 4
TYPE : INDIAN MAINCOURSE
TIME: 60 mins
Ingredients:
600 gms boneless chicken
2 big onions (thinly sliced)
2-3 green chilies (slit)
1 tbsp ginger garlic paste
1 large tomato (finely chopped)
¼ tbsp turmeric powder
2 tbsp red chili powder
1 tbsp coriander powder
1/2 tbsp pepper powder
1 tbsp garam masala
3+1 sprigs of curry leaves
Coriander leaves (chopped)
1/2 tsp mustard seeds
Salt (as required)
1tblsp Oil - (prefered coconut oil)
Instructions: 1. Cut and clean chicken into medium size pieces.
2. For marinade mix chili powder, coriander powder, turmeric powder, garam masala, salt and 2 tbsp water.
3. Marinade the chicken properly and keep aside for 20 – 30 minutes.
4. In a pan, cook the chicken on a medium flame. Keep aside after cooking.
5. In the same pan heat oil and splutter mustard seeds. Add curry leaves, sliced onions, green chilies and a little salt. Saute until onions become translucent and golden brown.
6. Add the ginger garlic paste to the onions and saute for 2 minutes until its raw smell subsides.
7. Add chopped tomatoes, pepper powder, and cook until the tomatoes turn mushy.
8. Now transfer the cooked chicken to the pan, add a few sprigs of fresh curry leaves, saute well to mix the chicken and the onions properly, and cook for another 2 minutes with the lid on.
9. Lower the flame, remove the lid, and dry roast the chicken for another 10 minutes until it completely dries out and start browning.
10. Garnish with coriander leaves and allow it to rest for a few minutes.
Goes well with rice, malabar paratha, or roti.
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