Friday, 27 April 2012

Thani Nadan Kozhy Curry






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
(diced)
Shallots(Kunjulli) – 2 cups
(sliced)
Green chillies – 4 nos
(diced)
Ginger – 1” piece
(finely chopped)
Garlic pods – 6 nos
(finely chopped)
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



1)Cut chicken into medium size pieces.

2)Marinate in yoghurt for about half an hour.



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

 Nadan Kozhy Curry serve with appam,veeshappam and ediyappam.........''very tastyyyyyy''


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