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Kerala-style A traditional and well-known chicken dish from Kerala, in southern India, is called Nadan Kozhi Curry. The meal has a robust flavour and is prepared using a mixture of flavorful herbs, spices, and coconut oil. The The origin of this curry is supposed to be more from Malapurram,
While the basic components for Nadan Kozhi Curry vary from location to region, the recipe does not. With the addition of spices like coriander, turmeric, and garam masala, the chicken is cooked over a base of coconut oil, onion, and tomato. Ginger, garlic, and curry leaves are other crucial ingredients that give the meal depth. The simplicity and flavours make this dish special.
Steamed rice or appam, a typical pancake created in Kerala using fermented rice batter, are frequently served alongside the stew. The combination of the fluffy appam and the spicy and creamy chicken curry is a match made in heaven.
Chef Shinto Varghese, Executive Chef, Eight Bastion, CGH Earth Kochi has shared this recipe which is sees a great mix of spice and flavours
Ingredients:
• Chicken, cleaned medium pieces- 700 gms
• Ginger, crushed – 35gm
• Garlic, crushed – 30gm
• Green chillies, cut vertically – 2 or 3( according to taste)
• Curry leaves – 5sprigs
• Shallots, sliced – 75gm
• Onion, sliced – 160gm
• Coconut, sliced – 20gm
• Turmeric powder – 1/4tsp
• Coriander powder – 2tsp
• Chilli powder- 1tsp
• Coconut milk first extract-200ml
• Coconut milk second extract-1.5 ltr
• Garam masala powder – 2 tsp
• Red chilli whole -3 pics
• Salt – to taste
• Coconut oil – 125ml
Method
• Heat the pan on medium heat add chilli powder, coriander powder and turmeric powder and roast without burning
• Marinate the chicken with roasted chilli powder, turmeric powder, 3 sprigs of curry leaves, Coriander powder and salt and 50 ml of coconut oil.
• And set aside for 15 minutes
• Meanwhile, slice shallots, and onions, crush ginger, and garlic, cut green chilli, and sliced coconut
• Take a heavy-bottom, wide-mouthed pot and add marinated chicken, shallots, onions, ginger, garlic, green chilli, coconut, salt, and half of the curry leaves and mix well.
• Keep some shallots, curry leaves and red chilli for the tadka
• Add the second extract of coconut milk and bring to a boil until the chicken is cooked well.
• Add the first extract of coconut milk and garam masala, bring to a boil for 10 minutes more and turn off the heat.
• Take another pan. Heat the remaining coconut oil. Add the remaining shallots and allow them to turn golden brown. Then add the who red chilli, and curry leaves. Stir into the chicken curry check the seasoning and keep it covered for 10 minutes more. Then serve.
• It is a good combination with red rice or kalappam
