NADAN KOZHI CURRY

Chicken 1 kg
(skinned
bone-in or deboned)
Potato - 200 gm
(peeled and cubed)
Red chilly powder 2 tbsp
Corianderpowder - 2 tbsp
Turmericpowder - tsp
Tomato - 2 nos
(diced)
Shallots(Kunjulli) 2 cups
(sliced)
Greenchillies - 4 nos
(diced)
Ginger - 1 piece
(finely chopped)
Garlic pods 6 nos
(finely chopped)
Curryleaves - A few
Black pepper powder - 1 tbsp
Yoghurt/Curd - cup
Coconut milk -1 cup
Oil - cup
(preferably coconut oil)
Cardamom (Elakka) - 3 nos

Cloves (Grambu) - 3 nos

Cinnamon(Karugapatta) 2 sticks
Fennelseeds (Perinjeerakam) - 1 tsp
Mustardseeds - 1 tsp
Salt - As reqd
Coriander leaves for garnishing
DIRECTIONS

Step 1. Cut chicken into medium size pieces.

Step 2. Marinate in yoghurt for about half an hour.
Step 3. :- Personally, I feel bone-in chicken gives the curry a better flavour.
Step 4. Heat oil in a pan.
Step 5. Splutter mustard seeds.
Step 6. Saute the shallots, green chillies, ginger, garlic and curry leaves, until
the shallots are clear.
Step 7. Add red chilly powder, coriander powder, turmeric powder and black
pepper and saute for a few more mins.
Step 8. Add the marinated chicken and salt and saute, until the chicken
changes color.
Step 9. Add enough water to cover the chicken.
Step 10. Cover and allow it to cook.
Step 11. While the chicken is cooking, saute the potatoes and the tomatoes in
another pan.
Step 12. Add it to the curry and continue cooking it with the lid on.
Step 13. Dry roast cardamom, fennel, cinnamon and cloves.
Step 14. Grind them together into a smooth paste and add it to the curry and
cook with the lid off.
Step 15. Once the gravy gets a little thicker, add the coconut milk.

Step 16. Remove from flame.

Step 17. Garnish with coriander leaves.
Step 18. :- Kerala Nadan Kozhi Curry is ready.
Step 19. :- Serve Kerala Nadan Kozhi Curry with any of the Indian breads or
rice.
Step 20. :- For best results prepare this Kerala Nadan Kozhi Curry in an
earthern pot(Mann Chatti).
Step 21. :- Play around with the spices to suit your mood!