Nadan Kozhi Curry

This spice-rich chicken curry preparation of Kerala has regional variations in terms of ingredients used, but nevertheless has the same combination of spices that adds to its flavour.

Chicken - 1 kg
Onion - 400 g
Green Chilli - 20 g
Ginger - 20 g
Chilli powder - 2 sp
Coriander powder - 3 sp
Chicken masala powder - 2 sp
Curry leaves - 2 g
Coconut oil - 150 ml
Coconut milk - 1.5 ltr
Salt - to taste
Turmeric Powder - 1 pinch

Method of preparation
Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while. Make the first and second extract of coconut milk.

Heat kadai (pan), add coconut oil and saute sliced onions, green chilli, ginger, garlic and curry leaves. Then add chilli powder, coriander powder, turmeric powder and chicken masala powder. Put the chicken pieces in the kadai till it is half done. Add the second extract of coconut milk and get it cooked gently in slow fire.

Finally add the first extract of coconut milk and serve hot.

Courtesy: Michael’s Inn, Thekkady.

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