Nadan Kozhi Curry

Ingredients

• 1 kg chicken
• 2 onions
• 2 tomatoes
• 1 cup grated coconut roasted
• Kerala garam masala
• Ginger garlic paste
• Coconut oil
• Curry leaves
• Salt

Method

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. 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. Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste and fry 2 minutes.
4. Add tomatoes and green chilli: Add 2 chopped tomatoes and 3 slit green chillies. Cook 8 minutes until soft.
5. Add spice powders: Add 2 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Fry 2 minutes.
6. Add coconut paste: Blend half cup fresh grated coconut to a smooth paste. Add to masala and fry 5 minutes.
7. Add marinated chicken: Add chicken, toss well and cook on high heat 8 minutes.
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. Add garam masala: Add 1 tsp garam masala and adjust salt.
10. Serve: Garnish with curry leaves and fresh coriander. Serve with appam, pathiri or steamed rice.