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GOK #26: Nadan varutharacha Kozhi Curry/ Kerala-style Chicken Curry


GOK #26:  Nadan varutharacha Kozhi Curry/ Kerala-style Chicken Curry
This is the most traditional way chicken curry is made in Kerala and we bet that every malayali who loves nonveg has eaten this once or more. The gravy has a base of  roasted coconut with some flavorful spices making it a terrific combination for rice, chappathi, idiyappams, appams or pathiri. A must try!
 
INGREDIENTS:
500gm of chicken pieces with bone 
1.5 cups of sliced onions 
1 cup of chopped tomatoes 
1 tbsp of minced ginger 
1 tbsp of minced garlic 
3/4 tsp of chilli powder (adjust to taste) 
1/4 tsp of turmeric powder
2 tsp of Eastern meat or chicken masala*, heaped 
1 cup of grated coconut 
2 tbsp of coconut pieces 
2 cloves 
1" piece of cinnamon 
1/2 tsp of fennel seeds (perumjeerakam) 
A fistful of curry leaves 
4 tbsp of coconut oil 

INSTRUCTIONS:
1. Heat coconut oil in large wok or pan and saute the onions, ginger, and garlic together. 

2. Meanwhile, dry roast the coconut until golden brown. Switch off heat and add the whole spices - fennel, cloves, cinnamon - and mix together so they get some heat from the coconut. Cool and grind to a smooth paste with water. Set aside. 

3. Once the onions turn a dark brown, add the meat masala, turmeric, and chilli powder and fry for a minute. Then add the chopped tomatoes and saute for another minute. 

4. Add the coconut paste, coconut pieces, and washed chicken pieces to the above mixture, top up with 1 cup water and cook covered on low flame for about 20 mins or the chicken pieces are cooked soft. If the gravy is too thick, you can add more water and bring to boil. 

5. Add salt and curry leaves on top. Mix again. 

* If you want to make your own meat masala powder, I have noted the main ingredients in Eastern meat masala here. Dry roast the following and powder - 1 tbsp corriander seeds, 1/2 tsp cumin seeds, a few fenugreek seeds, 1 bay leaf, 2 cloves, 2 cloves of garlic, 1/2 tsp whole black pepper, small piece of cinnamon, nutmeg powder, curry leaves.

Serve chicken curry hot with Kerala appam, idiyappam, pathiri, chapattis, or rice.


Courtesy: Revathi Krishnan