Nadan kozhi curry | Chicken curry in coconut paste, step by step pictures

 

Most of us know that mother’s recipes are something special and memorable. Today I am not cooking!I am doing my other usual job  post writing and other stuffs such as food styling, food photos etc. My mom is cooking this authentic dish for you.

I like to put some potatoes in this curry, which makes extra yummy. If you don’t like just skip this step.This chicken curry goes well with pathiri, appam, rotis.

Try this recipe…

---

PRE TIME: 10 MINS
COOK TIME:35 MINS
CUISINE: KERALA
SERVES:7

INGREDIENTS

For curry

• 1 kg chicken (small pieces with bones)
• 1 1/2 cup coconut thick paste (finely grounded)
• 2 tbsp coconut oil
• 3 medium onions sliced
• 2 large  tomatoes diced
• 2-3 green chillies slices
• 2 tbsp ginger garlic paste
• 4 heaped tsp chilly powder
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp fennel seed powder
• 3 medium potatoes cubed (optional)
• 1 cup water

For seasoning

•  3-4 tbsp coconut oil
• 7-8 shallots thinly sliced
• few curry leaves
• salt

INSTRUCTIONS

1. Heat oil in a pan and then sauté onions.
2. When the onions become light golden add tomatoes and green chillies.
3. Cook till you get a smooth paste, then add ginger garlic paste and sauté well to remove its raw smell.
4. Add all the spice powders, keep your flame low while adding powders.
5. Then add your chicken pieces along with salt, stir thoroughly to reach the masala everywhere and leave it for 4 mins in low flame.
6. Add water and stir well, the close it and cook for 25 mins.
7. When chicken is cooked add the coconut paste and mix well.
8. Turn off the flame when it starts boil.
9. In a sauce pan heat oil and add shallots.
10. When shallots turns golden brown add curry leaves
11. Finally pour the seasoning into the curry and mix well
12. Close the curry and rest it for 1 hour minimum.
13. Serve it with your favourites.

---

NADAN KOZHI CURRY | CHICKEN CURRY WITH COCONUT PASTE, STEP BY STEP PICTURES

Heat oil in a pan and then sauté onions.

When the onions become light golden add tomatoes and green chillies.

Cook till you get a smooth paste, then add ginger garlic paste and sauté well to remove its raw smell.

Add all the spice powders, keep your flame low while adding powders.

Then add your chicken pieces along with salt, stir thoroughly to reach the masala everywhere and leave it for 3 mins in low flame.

Add water and stir well, then close it and cook for 25 mins.

When chicken is cooked add the coconut paste and mix well.

Turn off the flame when it starts boil.

In a sauce pan heat oil and add shallots.

When shallots turns golden brown add curry leaves

Finally pour the seasoning into the curry and mix well

NOTES:

• Ground the coconut with little water into a smooth paste.
• Add the chilly powder more the your taste level, because when you add coconut it may reduce the hot taste.