Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon ginger, chopped
- 1 tablespoon garlic, chopped
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons coconut oil
- 1 cup water
- Curry leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat coconut oil in a pan and add onions, ginger, garlic, and green chilies. Saute until onions turn translucent.
2. Add tomatoes and cook until they turn soft and mushy.
3. Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder. Mix well and cook for a minute.
4. Add chicken pieces and salt to taste. Mix well and cook for 5 minutes.
5. Add water and bring the curry to a boil. Reduce heat and let it simmer for 20-25 minutes or until the chicken is cooked through.
6. Garnish with curry leaves and serve hot with rice or roti.
10 minutes preparation time, 30-35 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 15g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb, beef, or vegetables for a vegetarian version.
- Coconut oil can be substituted with any other cooking oil.
Variations:
- Add coconut milk for a creamier version.
- Add potatoes or carrots for a more filling curry.
Tips and tricks:
- Marinate the chicken in yogurt and spices for a few hours before cooking for a more tender and flavorful curry.
- Use fresh spices for better flavor.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on medium heat until heated through.
Presentation ideas:
- Serve the curry in a traditional Indian copper or brass serving dish for an authentic look.
Garnishes:
- Garnish with fresh coriander leaves or curry leaves.
Pairings:
- Serve with steamed rice or roti.
Suggested side dishes:
- Cucumber raita or onion salad.
Troubleshooting advice:
- If the curry is too spicy, add a dollop of yogurt to balance the heat.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Nadan Kozhi Curry is a traditional South Indian chicken curry from the state of Kerala.
Flavor profiles:
- Spicy, tangy, and aromatic.
Serving suggestions:
- Serve hot with rice or roti.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian