March 19, 2011

Naadan Kozhi Curry !! (Kerala Village style Chicken curry)


Ingredients

To pressure cook the chicken

I kg chicken cut into medium pieces.
3 onion sliced
2 big tomatoes chopped
1 large potato chopped
1/4 cup chopped coconut (optional)
2 Inch piece of ginger crushed
6-7 cloves of garlic (if you are using big ones)
2 green chillies slitted lengthwise
Half tsp turmeric powder
2 tbsp chilly powder (preferably kashmiri chilly)
3 tsp coriander powder
1 inch piece of cinnamon
5 cloves
1 bay leaf
2 tbsp coconut oil
3 sprig curry leaves

To roast and grind

1 cup grated coconut
3-4 shallots
1 tsp fennel seeds (perumjeerakam)

To garnish

1 tsp coconut oil
3 shallots sliced round wise
2 sprig curry leaves


Method

  • Heat coconut oil in a pressure cooker and throw the whole spices (cinnamon,cloves and bay leaf)to splutter.
  • Add the sliced onions and reduce the flame. Sauté well for 1 minute and add crushed ginger and garlic.Fry this till the raw smell leaves and the onions turn light brown.
  • Now add all the powders and mix well .Drop the curry leaves.Fry till the powders are well roasted and raw smell disappears. 
  • Add salt and chicken pieces.Mix well till the masala covers the chicken properly.It may take 2 minutes.Add tomatoes,chopped coconut and potatoes.Mix well again and add 1/4 cup water.(you may wash the spoon and pour)
  • Close the lid and increase the flame to full.Cook till 4 whistles.
  • Meanwhile fry coconut in a frying pan adding shallots and fennel seeds till the coconut turn brown in colour.
  • Grind this coconut well when cooled,adding as little water as you can.
  • After 4 whistles, release the steam immediately and remove the cooker lid.Simmer and check the water level since the chicken is sure to produce water.
  • Pour the coconut mixture washing the grinder .Mix well and check the salt.Cook it till oil clears over the top and gravy thickens a bit.
  • Now heat coconut oil in a small skillet and fry the shallot pieces and curry leaves.Pour it over the curry.
  • Cover the cooker with the lid and let it remain like that for some time.This will allow the flavours to merge for a better authentic taste..Enjoy with rice/puttu/appam/chappathi !!


4 comments:

  1. I am so glad u posted this recipe... my next dish....ofcourse it will be your super yummy recipe.. thanks..
    Reva

    ReplyDelete
  2. this is so similar to our nadan curry, except that in ours the coconut is added in the end.

    ReplyDelete
  3. Hi

    Very nice recipe ...i Tried it.
    I started a blog, a week ago, tht is about food, fotography, shopping ...etc
    It is not a cooking blog but I share all the links tht was useful to me.
    Yesterday I made a chicken curry based on your recipe, not exactly yours but the base is yours.
    Shall I share your blog link on my blog?

    ;)

    ReplyDelete
  4. Chose promise, chose due.
    Here is my post with a back link to your page
    Have a look and let me know
    http://bit.ly/YmBCec

    ReplyDelete

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