Nadan Kozhi Curry

Method

1. 1

   Marinate chicken: Mix 750g chicken pieces with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.

2. 2

   Fry shallots and whole spices: Heat 3 tbsp coconut oil. Add 1 tsp fennel seeds, 2 cardamoms and 1 cinnamon stick. Add 2 cups sliced shallots and cook 12 minutes until golden.

3. 3

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste and fry 2 minutes.

4. 4

   Add tomatoes and green chilli: Add 2 chopped tomatoes and 3 slit green chillies. Cook 8 minutes until soft.

5. 5

   Add spice powders: Add 2 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add coconut paste: Blend half cup fresh grated coconut to a smooth paste. Add to masala and fry 5 minutes.

7. 7

   Add marinated chicken: Add chicken, toss well and cook on high heat 8 minutes.

8. 8

   Add water and simmer: Add 1.5 cups warm water. Cover and cook on medium-low 20-25 minutes until chicken is cooked through.

9. 9

   Add garam masala: Add 1 tsp garam masala and adjust salt.

10. 10

    Serve: Garnish with curry leaves and fresh coriander. Serve with appam, pathiri or steamed rice.