Nadan Kozhi Curry /Kerala Style Chicken Curry
Ingredients
Chicken- 6oo to 750 gms
Ginger (crushed)- 2" Piece
Garlic (Crushed)-5 to 6 cloves
Shallots (sliced)-1 1/2 cup
Onion (Sliced finely)-1 Large
Curry Leaves-2 to 3 sprigs
Coconut milk(Thin)-1 1/4 to 1 1/2 Cup
Fennel seeds -1/2 Tsp
Coconut milk(Thick)-1/4 cup
Garam masala-1/4 tsp
Water-As required
Salt to taste
Oil
For marination
Kashmiri chili powder-1/2 tsp
Turmeric powder-1/4 tsp
Ginger and Garlic paste-1 tsp
Salt to taste
For Masala Paste
Kashmiri chili powder- 1tbsp
Coriander powder-2 tbsp
Turmeric Powder-1/2 tsp
Garam masala-1 1/2 tsp
Water -as required
Method
Marinate the chicken pieces with all the ingredients for marination.Keep aside for 20 to 30 minutes.
Combine all the ingredients for the masala paste with sufficient quantity of water to form a smooth paste and keep aside.
Now heat oil in a heavy bottomed pan and add ginger,garlic,shallots ,onion and 2 sprigs of curry leaves. Saute well until onion turns golden brown.
Reduce the flame to medium low and add the masala paste and saute it ,stirring continuously until oil separates.(for about 5 minutes on Medium LOW flame)
Now add the marinated chicken pieces and cook over medium heat for about 5 minutes stirring in between.
Now add the thin coconut milk and salt to taste.( add more water if you require more gravy).Cover and cook until chicken is tender and the gravy is thick enough.
Next ,add fennel powder,garam masala mix well.
Add the thick coconut milk and cook for few minutes or until gravy thickens.
Add the remaining curry leaves and switch off the stove.
PIDI / RICE DUMPLINGS
Ingredients
Rice Powder(i used puttu podi)- 1 cup
Grated Coconut-4 tbsp
Cumin seeds- 1/2 tsp
Water-2 Cups
Coconut Milk-1/2Cup
Salt to taste
Rice Flour-2 tsp
Boiling water- as required(add salt to taste to the water)
Method
Combine rice powder and grated coconut ,mix well for a minute .
In a heavy bottomed pan dry roast this rice powder ,stirring continuously until the color turns pale(almost golden).Allow it to cool slightly.
Add cumin seeds and sufficient quantity of boiling water (with salt)to the roasted rice powder and mix well using a wooden spatula.Allow it to cool slightly and knead well for almost 4 to 5 minutes to form a soft dough.
Roll this into small balls and steam it for 5 minutes.and keep aside.
Combine 2 tsp rice flour with 2 cups of water and bring it to a boil,add salt to taste ,and add the steamed dumplings and cook until it is slightly thick .Switch off the flame and add coconut milk and mix well.
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