In Bangalore, or should I say "Bengaluru", for the past few days the stubborn clouds have been refusing to give way to the Sun. Gloomy days with chill winds..........boring, boring, boring.On one such afternoon last week, I was browsing channels when I came across a show with the recipe for nadan kozhi curry or country style chicken curry. Basically, a recipe from Kerala. It sounded and looked appealing. So, I tried the recipe. Verdict- I should say that it tasted very, very nadan and the recipe was very simple to follow. This is a nice gravy which will go well with pathiri, parotta, roti or dosa. With rice.......not so much. Cooking time was considerably less as the pressure cooker cooked the chicken in a jiffy. A quick curry.
Luv 'n' luc'
- Chicken- 1.2 kg
- Onions- sliced - 5 large
- Ginger - 1 inch piece (sliced)
- Garlic - 10 large cloves (chopped)
- Coriander powder - 2 tspns
- Chilli pwder - 1 tspn
- Eastern chicken masla - 1 tspn
- Turmeric - 1/2 tspn
- Garam masala - 2 tspns
- Ripe tomatoes(medium sized) - 5 (diced)
- Mustard – 1 tspn
- Curry leaves - one fist full
- Coconut oil- 8 tbspns
- Salt - to taste
- Water – 1-1/2 cup
- Coriander powder - 6 tspns
- Chilli powder - 2 tspns
- Turmeric powder- 1 tsp
- Garam masala powder- 2 tspns
- Chicken curry masala - 2 tspns ( I used Eastern brand)
- Salt - 1 tspns
- Marinate the chicken without adding any water and keep aside for 30 mins.
- Take 7 tbspns oil in a pan and fry onions till golden.
- Add ginger and garlic. Saute well.
- Add chicken and tomatoes and the rest of the masala mentioned in the ingredients.
- Add salt to taste.
- Add half the amount of curry leaves
- Let in cook for 5 mins
- Transfer the chicken to a pressure cooker.
- Add water ( For a thick gravy add just ½ cup of water).
- Add the rest of the curry leaves.
- Cover and let it cook for one whistle.
- Take 1 tbspn. oil in a tempering ladle and temper mustard and curry leaves and add to the chicken.
- Serve hot.
Luv 'n' luc'