Kerala Spicy Chicken Curry / Naadan Kozhi Curry
" Naadan Kozhi Curry "- A Kerala special spicy chicken curry recipe made with spicy Inidan Masala powders, onion, ginger, garlic, coconut milk tempered with ample amount of fresh curry leaves, dried red chilli and coconut bits fried in coconut oil. Tastes best when paired with palappam (Lace Hoppers), puttu, pathiri , idiyappam or chapati.
Ingredients
- Chicken pieces - 500 gms
- Onion - 1.5 (cut lengthwise into thin pieces)
- Tomato (chopped) - 1/4 cup
- inger - 1 tbsp (chopped)
- Garlic - 1.5 tsp(chopped)
- Green chilli (slit lengthwise) - 2
- Turmeric powder - 1/2 tsp
- Kashmiri Chilli powder - 2 tbsp
- Chicken Masala Powder - 1.5 tsp
- Garam Masala powder - 1/2 tsp
- Curry Leaves
- Salt - to taste
- Coconut Oil - 3tbsp
- Boiling Water -1 cup
- Coconut milk - 1/4 cup
To marinate
- Turmeric powder - 1/2 tsp
- Red Chilli powder - 1 tsp
- Ginger garlic paste - 1/4 tsp
- Curry leaves
- Salt - as needed
- Green chilli -1
To Temper
- Coconut oil- 1tbsp
- Curry leaves
- Dried red chilli -2
- Coconut bits - 2tbsp
- Red chilli powder - a pinch
Method
- Clean and cut the chicken into medium size pieces. Marinate it with ingredients in "To marinate" section and keep for at least 2hrs.
- In a pan add oil. Sauté ginger ,garlic, curry leaves.
- Add onions, green chilli and saute till it becomes brown.
- At this stage add turmeric , chilli, chicken masala powder and sauté till raw smell disappears .
- Add chopped tomato and saute till oil starts oozing from the gravy.
- Add marinated chicken pieces and mix well. Close lid and cook until half done.
- Add boiling water as needed to adjust the gravy.
- Cover and cook again till the chicken is cooked completely and the gravy thickens.
- Reduce the flame and add coconut milk
- In another pan , add coconut oil and splutter ingredients given in "To temper" and fry for about a minute.
- Pour over the spicy chicken curry.
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