Kerala Chicken Curry Recipe / Nadan Kozhi Curry

Kerala Chicken Curry Recipe / Nadan Kozhi Curry

     Prepare and enjoy this delicious recipe of Kerala Style Chicken Curry that is cooked in an authentic Kerala ingredient, Coconut Milk. Serve this curry along with Ghee Rice or Malabar Parottas for a simple weekday lunch.

    An authentic Kerala Style Chicken Curry, embraces the rustic style of chicken simmered in coconut milk and indian spices. While it have variations in the level of spices and ingredients used across regions, it never fails to find its way in weekend lunch menu. No wonder it turns to an absolute favourite for anyone who loves Kerala Cuisine.

    Serve Kerala Chicken Curry along with Nei Choru or even Malabar Parotta for a delicous weekday lunch.

Ingredients:

• 500 grams Chicken, curry-cut with bones
• For the marination
• 2 teaspoons Red Chilli powder
• 1 teaspoon Turmeric powder (Haldi)
• 1-1/2 teaspoons Salt

For the Gravy:

• 2 Onions, thinly sliced
• 1 sprig Curry leaves
• 2 Green Chillies
• 1 inch Ginger, crushed or a coarse paste
• 6 cloves Garlic, crushed or a coarse paste
• 1 Tomato, chopped
• 2 tablespoon Red Chilli powder
• 1 tablespoon Coriander Powder (Dhania)
• 1 teaspoon Turmeric powder (Haldi)
• 1 tablespoon Fennel Powder
• 1 teaspoon Garam masala powder
• 1 cup Coconut milk, thick
• Salt, as per your taste
• 2 tablespoons Coconut Oil

Preparation:

1. To begin making Kerala Chicken Curry Recipe, we need to first marinate the chicken. 
2. In a mixing bowl, combine the chicken pieces along with red chilli powder, turmeric powder, salt and rub the spices well on the chicken pieces. Set aside for an hour. 
3. In a kadai, add 2 tablespoons of coconut oil and heat on medium heat. When the oil is hot, add thinly sliced onions and the curry leaves. 
4. Add a pinch of salt while sautéing the onions, this helps in speeding up the process of the onions browning. This will take about 5-7 minutes.
5. Once the onions are brown, add crushed ginger and garlic. Stir till the raw smell goes away.
6. Add in chopped tomatoes, saute till tomatoes turn mushy. 
7. Next add in the spices- red chilli powder, coriander powder, fennel powder, turmeric powder, garam masala, salt and mix the ingredients well. 
8. Once the oil starts to separate from the sides, add in the marinated chicken pieces along with the marinade and toss gently until the Kerala chicken is well coated with the masalas.
9. Cover with a lid and cook the Kerala Chicken Curry on low flame for about 10 to 12 minutes.
10. Stir in between. If it's dry, add two tablespoons of water and give a stir. 
11. Pour thick coconut milk and adjust salt and allow to boil on medium flame. 
12. Adjust the consistency of the Kerala Chicken Curry to your choice, and switch off the flame. 
13. Garnish with chopped coriander leaves. Cover the Kerala Chicken Curry and allow to rest for the flavours to get incorporated into the chicken. 
14. Serve Kerala Chicken Curry Recipe along with Nei Choru or even Malabar Parotta for a delicious weekday lunch. 

                                                                                                                                         EnjoyFood!