Thani Nadan Kozhy Curry
Ingredients for Kerala Nadan Kozhi Curry
Chicken – 1 kg
(skinned, bone-in or deboned)
Potato – 200 gm
(peeled and cubed)
Red chilly powder – 2 tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Tomato – 2 nos
Shallots(Kunjulli) – 2 cups
Green chillies – 4 nos
Ginger – 1” piece
Garlic pods – 6 nos
Curry leaves – A few
Black pepper powder - 1 tbsp
Yoghurt/Curd - ½ cup
Coconut milk -1 cup
Oil - ½ cup
(preferably coconut oil)
Cardamom(Elakka) – 3 nos
Cloves(Grambu) – 3 nos
Cinnamon(Karugapatta) – 2 sticks
Fennel seeds(Perinjeerakam) – 1 tsp
Mustard seeds – 1 tsp
Salt – As reqd
Coriander leaves for garnishing
Preparation Method of Kerala Thani Nadan Kozhi Curry Recipe
3)Heat oil in a pan.
4)Splutter mustard seeds.
5)Saute the shallots, green chillies, ginger, garlic and curry leaves, until the shallots are clear.
6)Add red chilly powder, coriander powder, turmeric powder and black pepper and saute for a few more mins.
7)Add the marinated chicken and salt and saute, until the chicken changes color.
8)Add enough water to cover the chicken.
9)Cover and allow it to cook.
10)While the chicken is cooking, saute the potatoes and the tomatoes in another pan
11)Add it to the curry and continue cooking it with the lid on.
12)Dry roast cardamom, fennel, cinnamon and cloves.
13)Grind them together into a smooth paste and add it to the curry and cook with the lid off.
14)Once the gravy gets a little thicker, add the coconut milk.
15)Remove from flame.
16)Garnish with coriander leaves.
Thani Nadan Kozhy Curry Ready