Nadan Kozhi Curry

This chicken curry is more of a dry preparation, with less gravy. Cooking with coconut oil, imparts a very nadan taste along with other masala powders. If you have a mannchatty ( earthen pot ) to prepare; then cooking in this earthen pot will enhance the flavours.

Ingredients

1.5 lb - Chicken, cut to pieces
2 to 4 - Green chili , slit in center
1/2 tsp - Black pepper powder
1 tbsp - Lemon / Lime juice
Salt to taste
Coconut oil

To dry roast & marinate

6 tbsp - Coriander powder
2 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 tsp - Garam masala powder

Coarsely grind

10 medium size - Shallots, chopped
1'' piece - Ginger, chopped
5 big flakes - Garlic

Garnishing

1/2 bunch - Coriander leaves, chopped
3 sprigs - Curry leaves

Method

1 ) In a pan dry roast the masala powders listed on a low heat. With little water, make a paste of the roasted powders. Add salt to taste. Apply this marinade on the cleaned and cut chicken pieces. Marinate for 1 to 2 hours.

2 ) Heat oil in a shallow utensil or mannchatty, add green chili, black pepper powder and curry leaves. Fry for a second, then add the coarsely ground ingredients and fry lightly. Add marinated chicken and stir and mix. Cover with a tight lid and cook on low heat till the chicken is fully cooked.

3 ) Add lemon juice, stir and mix. Adjust salt as to taste. Garnish with coriander leaves.

Serve with rice or chapati.