Nadan Kozhi ThengaPal Curry (Kerala Chicken Curry in Coconut Milk)

This spice-rich chicken curry preparation of Kerala has regional variations in terms of ingredients used, but nevertheless has the same combination of spices that adds to its flavour. Here is the recipe for a very basic Kerala Chicken curry which uses Coconut Milk. I have used Potatoes in this recipe and I know many Keralites love the combination of Chicken and Potatoes.

Kozhi Curry with Roti

Ingredients

1. Chicken – 1 kg or 2.2 pounds
2. Onion – 2 medium (sliced into thin pieces)
3. Tomato – 1 medium (diced)
4. Potato – 1 medium (diced into medium sized pieces)
5. Chicken Masala Powder – 2 tbsp (I use store bought Eastern or Nirapara brands)
6. Coriander Powder – 1 tbsp
7. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
8. Garlic Paste – 1 tsp
9. Ginger Paste – 1 tsp
10. Thin Coconut Milk – 1 cup
11. Curry Leaves – A sprig
12. Cilantro (Malliyella) – A few (optional)
13. Coconut Oil – 3 tbsp
14. Mustard Seeds – 1/4 tsp
15. Water – As required
16. Salt – to taste

For Marinating the chicken

1. Chicken Masala Powder – 2 tbsp
2. Turmeric Powder – 1/2 tsp
3. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
4. Ginger Paste – 1 tsp
5. Garlic Paste – 1 tsp
6. Black Pepper Powder – 1/2 tsp
7. Yogurt- 2 tbsp
8. Salt – to taste

Nadan Kozhi Curry

Method of preparation

1. Clean and cut the chicken into medium sized pieces and marinate it with the above ingredients. Refrigerate it for an hour.
2. Heat a kadai or non stick pan and add coconut oil. Splutter mustard seeds and sauté the sliced onions and curry leaves till the onions become translucent.
3. Next reduce heat, add chilli powder, coriander powder, chicken masala powder, ginger paste, garlic paste  and saute for 2 minutes.
4. Add the chopped tomato pieces along with little salt and saute well till the tomatoes are pulpy and mashed.
5. Add the potato and chicken pieces to the kadai and add 1 cup of water. Throw in the cilantro leaves.
6. Reduce heat and simmer, covering the pan until the chicken is tender and cooked. This may take around 25-30 minutes depending on the chicken pieces used. Stir the chicken curry occasionally while it gets cooked.
7. Finally reduce heat, add coconut milk and stir gently. Simmer for another 2-3 minutes and remove the curry from stove top.

Note

1. Chicken Masala is a grated mixture of Coriander, Turmeric, Chilly, Black Pepper, Fenugreek, Cumin, Cloves, Cardamom, Cinnamon, NutMeg, Mace and so. You can use any store bought chicken Masala Powder or you can prepare it at home. Brands like Eastern, Saras, Melam, Priyom, Niraprara etc. are good. Click here for Home Made Chicken Masala Powder ingredients.
2. For more gravy, you may have to add more water while the chicken gets cooked.