How to Prepare Appetizing Nadan Kozhi curry (Chicken curry Kerala style)

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We hope you got insight from reading it, now let’s go back to nadan kozhi curry (chicken curry kerala style) recipe. To cook nadan kozhi curry (chicken curry kerala style) you need 18 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Nadan Kozhi curry (Chicken curry Kerala style):

  1. Use 11/2 kg of chicken (cut and cleaned).
  2. You need of marinade.
  3. Use 2 tbsp of coriander powder.
  4. Take 1 tbsp of red chilli powder.
  5. Prepare 1 tsp of garam masala powder.
  6. Prepare 1 tsp of turmeric powder.
  7. Use of Juice of 1 lemon.
  8. Take 1/2 tsp of salt.
  9. Get of for the masala.
  10. Provide 1 tbsp of ginger chopped and crushed.
  11. Provide 2 tbsp of garlic chopped crushed.
  12. Take 4-5 of green chillies.
  13. You need 4 of medium onions sliced.
  14. Provide 1 of tomato sliced.
  15. Provide 2 sprig of curry leaves.
  16. Prepare 1 tsp of garam masala powder.
  17. Take of Salt as required.
  18. Take 4 tbsp of coconut oil or any cooking oil.

Instructions to make Nadan Kozhi curry (Chicken curry Kerala style):

  1. Take a pan and roast the powders in low flame mentioned under Marinade.First the coriander powder must be roasted till it become dark brown in color and then the chilli powder, garam masala powder and turmeric for a few second..
  2. Add the roasted masala to the chicken. To this add a juice of lemon and 1/2 tsp of salt and combine it well and marinate it for an hour.
  3. Mean while take a cast iron pan or any kadai. Heat the pan and add the coconut oil. When the oil is hot enough, add the crushed ginger and garlic and saute till the raw smell goes off..
  4. Add onions, green chillies, a sprig of curry leaf and saute in a medium flame, till the onions become translucent.
  5. After this add 1 tsp of garam masala powder and just mix it. Then add the tomatoes and cook till the tomatoes become soft.
  6. Add the marinade chicken to the onion tomato masala. Combine the chicken well in such a way that all the masala coated well. Usually there is no need to add any water to the masala as the heat releases the juices from the chicken. If you feel the gravy is not enough to cook the chicken you can add a 1/2 cup hot water.
  7. Cover and cook the chicken in a low flame for about 1/2 hour. Add salt if required. After 1/2 hour open and cook for another 10 minutes till the gravy thickens and get coated on the chicken..
  8. Turn off the flame. Garnish with curry leaves. Serve hot and have with ghee rice or simply plain rice or paratha or chapati 😋.

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