Nadan kozhicurry
Author :
Deepa Praveen
Blog :Sketches: My Days and clicks.
Date: 4/10/2012 2:11:00 PM
Traditional Chicken Curry- Mom's special
Chicken medium pieces- 1 k.g
Onion Sliced - 2
Shallots sliced - 100g or a big handful
Ginger sliced - 2 tablespoon
Garlic sliced - 2 tablespoon
Green chilly - slit lengthwise - 2,3
Cardamon and cloves crushed - 2 each
Black pepper crushed - 1 tablespoon
Turmeric powder - 1/2 table spoon
Garam masala - 1 table spoon
Chili powder - 1 tablespoon
Coriander powder - 3 tablespoon
Vinegar - 1 tablespoon
Thick coconut milk-onnam pal - 1 cup or from half grated coconut
Mustard seeds - 1/4 teaspoon
Oil
Salt
Tender coconut pieces.
Curry leaves
Bay leaf- one (optional, if possible use fresh)
Method:
1. Marinate the chicken with turmeric powder, salt, pepper powder and few drops of vinegar for 1/2 an hour to 2 hours.
2.Heat oil in a heavy bottom pan and fry mustard seeds, followed by curry leaves.
3.Turn the heat to medium and add the crushed clove and cardamon and fry for another minute.
4.Now add ginger, garlic,coconut pieces and green chilly and fry for another 2 minutes.
5. Add Shallots and onion with 1/4 tea spoon salt, cover and cook for further 6-8 minutes stir in between.
7.Now mix the powders in remaining vinegar and add that masala mixture to the onion base and stir well, cook this in low heat for further 2- 3 minutes. Now we can see the oil starts separating from the edges.
8.Add the meat and make sure this is masala is covered well in every pieces, turn the meat carefully for further 2-3 minutes.
9.Add 11 /2 cups of hot water to this and when the curry starts boiling turn the heat to low,cover this with a fresh banana leaf(if possible).Cover with a light lid and allow this to cook. { May take 15- 20 minutes for broiler chicken and 20 - 40 minutes for nadan kozhi}.
10.Once the pieces are tender pour the coconut milk and heat the curry again. (Don't allow this to boil)
11.Pour 1 table spoon of fresh coconut oil on top and serve
Or
{Garnish this with 1/2 table spoon pepper powder fried in 1/2 table spoon fresh ghee- depending on your spiece tolerance level}
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