Varutharacha Kozhi Curry - Chicken in Roasted Coconut Gravy

For a varutharacha kozhi curry, a naadan chicken meat will be the best tasting one than the broiler chicken. Naadan chicken needs more cooking time than broiler chicken. I was not aware of the different breeds /types of chicken, other than broiler and naadan /desi chicken. Now there is something called english chicken, where the meat is more like naadan chicken meat and need more cooking time and this meat is really good for making a curry like this.

Ingredients

1 kilo - Chicken, cut to small pieces

1 big - Potato, quartered

1 big - Tomato, quartered

2'' piece - Ginger

6 big - Garlic

1/2 cup - Shallots / Small red onion

2 - Green chili, slit in center

1/2 tsp -Pepper powder

2 to 3 stalks - Curry leaves

To roast & grind to smooth paste

1 to 1.5 cup - Freshly grated coconut

4 - Star anise

2 small stick - Cinnamon sticks

3 - Cloves

2 - Green cardamom seeds

3 tbsp - Coriander powder

1 tsp - Red chili powder

1 tsp - Turmeric powder

Garnishing

8 to 10 big - Shallots

3 stalks - Curry leaves

Coconut oil

Method

1 ) Wash chicken well and drain. Coarsely crush, ginger, then garlic, then shallots in a blender.

2 ) Heat coconut oil in a cooker, add curry leaves, then coarsely crushed, ginger-garlic- shallot and green chili. Fry in the oil till light brown in color. Add potato pieces, stir and fry for few minutes. Then add chicken pieces, pepper powder, tomato, salt to taste and stir and fry for a minute. Then add enough water to cook the chicken. Close the cooker with its lid and pressure cook for 15 minutes.

2 ) Meanwhile, heat a kadai /wok with little coconut oil, add grated coconut, star anise, cinnamon, clove, cardamom seed and fry/roast on low heat till the coconut turns deep brown in color. Now add coriander powder, red chili powder and turmeric powder. Stir and fry till the powders turn to a deep brown color on low heat. Cool and grind to a smooth paste with little water.

3 ) Open the cooker and check if the meat is well cooked. If not simmer and cook for little more time with lid open. Add the ground coconut masala to the the cooked chicken, add enough water for the gravy and bring to a boil. Add curry leaves and stir.

4 ) In the side, heat coconut oil in the kadai/ wok and fry the shallots to a deep brown color. Pour this browned shallots with oil on top of the chicken curry and garnish it.

Serve hot with rice, appam, pathiri or puttu.

Chicken Cooked With A Touch Of Oriental Taste

I would say this chicken preparation has all the making of a naadan chicken dish, but for the inclusion of soya sauce. This gives it a oriental touch and flavor. This dish comes from my mom's kitchen, which we relished on a recent visit. A dry preparation, which will go very well with roti/ chapati, naan, likes of Indian breads or a tortilla.

Ingredients

1.5 kilo - Chicken, cut to pieces
4 to 5 medium - Onions, sliced
4 - Green chilies, slit in center
2'' piece - Ginger, grated
4 sprigs - Curry leaves
4 tsp - Soya sauce
Coconut oil Or Peanut oil

To marinate chicken

2 tsp - Red chili powder / Kashmiri chili powder
1 tsp - Turmeric powder
Salt to taste

Method

1 ) Wash, clean & drain chicken well. Mix red chili powder, turmeric and salt with little water and apply on the chicken pieces. Marinate for one hour.

2 ) Transfer marinated chicken to a pan and cook covered with a tight lid, on a very low heat. Chicken will give out a bit of water, when cooking. If not you can add a little water to cook the chicken.Once the chicken is fully cooked and all the water is used up, add soya sauce and stir in. Let the chicken suck up the soya sauce. Add coconut oil and fry the chicken for 2 - 3 minutes.

3 ) Meanwhile in another pan, heat oil, add curry leaves, ginger, green chili and fry for a minute. Then add onions and fry the onions till they become lightly browned. Add this fried ingredients to the chicken and fry further for a minute or two with the chicken to mix in well.

Serve hot with roti, naan, roomali roti ...types of indian breads.Try this and let me know what you think.

Black Pepper Chicken

I go visiting my mom's kitchen and there she is making a spicy pepper chicken, which is loaded with black pepper powder. So you get a rich peppery taste for the chicken and i loved having this spicy pepper chicken with roti /chapati.

Ingredients

2 kilo - Chicken, cut to small pieces

To marinate

4 to 5 tsp - Black pepper powder
2 tsp - Turmeric powder
Salt to taste

Other ingredients

1 cups - Small onions / shallots, chopped
1 tsp - Black pepper powder
8 to 10 - Green chilies, chopped
1'' piece - Ginger
4 to 5 sprigs - Curry leaves

Method

1 ) Mix black pepper powder, turmeric, salt with little water and apply on the chicken pieces. Marinate for 1/2 hours.

2 ) Transfer chicken to a pan and cook on low flame, covered with a lid. Chicken will give out water, so cook in that water till chicken is fully cooked and tender. Dry out all excess water once the chicken is cooked.

3 ) Heat 3 tbsp of coconut oil in another big pan, add black pepper powder, fry for few seconds, then add green chili, curry leaves, ginger and fry for a minute. Now add onion and fry till onion is lightly browned. Add cooked chicken pieces, add more oil, fry very well till the pieces are browned well and you get a well browned chicken.

Serve with roti.

This is for people who love spicy food !

Chicken Cutlet

A cutlet with chicken, with cooked chicken meat, potato and spices makes a nice snack or can be placed in between bread slices or buns to have as a sandwich or burger.

Ingredients

2 medium - Chicken breast pieces, cut to small piece
1/2 tsp - turmeric powder
1/2 tsp - Black pepper powder
1 big - Potato, quartered
Salt to taste

Seasonings

1 small - Onion, chopped finely
2 to 4 - Green chili, chopped finely
1 tbsp - Grated ginger
1 tbsp - Grated garlic
1/2 cup - Coriander leaves, chopped finely
2 tsp - Coriander powder
1 tsp - Garam masala powder

For Coating

1/2 cup - Bread crumbs
1 big - Egg

Method

1 ) Cook chicken in little water, along with potato, turmeric powder, pepper powder and salt to taste in pressure cooker for 3 to 4 whistles. Turn the cooker off and cool. Take out the chicken pieces and shred/ mince in a blender in small batches. Transfer to a bowl. Take out the potato pieces and mash it up and mix with shredded chicken.

2 ) Heat oil in a pan, add ginger and garlic, fry for till lightly browned, then add onion, green chili, fry till onion is lightly browned. Add coriander powder, garam masala powder, mix and fry. Then add coriander leaves and fry for few seconds. Transfer to the chicken bowl. Mix and combine well. Adjust salt to taste.

3 ) Make small oval shaped chicken patties out of the chicken mixture. Beat egg and set aside. Spread bread crumbs in a plate, set aside. Now dip each pattie in egg and then roll in bread crumbs.

4 ) Heat a non stick pan with oil to shallow fry the patties. Place patties in the oil and fry on both sides to deep brown color. Drain out of the oil and transfer to a plate.

Serve hot as a snack or place between bread /bun and have as a sandwich / burger.

kozhi Curry - Chicken Curry

A nadan style chicken curry, with coconut ground with spices to make a thick gravy. This curry goes very well with rice.Since there is no need for marinating, you can make this curry very quickly.

Ingredients

3 - Chicken breast pieces, cut to small pieces
1 - Onion, chopped
2 - Tomato, chopped
6 to 8 - Green chilies, slit in center
1 tbsp - Ginger-garlic paste
2 tsp - Red chili powder
1/2 tsp - Turmeric powder
3 tbsp - Coriander powder

To grind to a smooth paste

1 cup - Freshly grated coconut
4 - Cloves
2 small - Cinnamon sticks
2 tsp - Fennel seeds /Perumjeera

Garnish

4 big - Shallots
1/2 bunch - Coriander leaves, chopped
2 to 3 sprigs - Curry leaves

Method

1 ) Heat oil in a heavy bottom pan, add curry leaves, green chili, onion and fry till onion is translucent. Add ginger-garlic paste and fry further till the raw smell goes. Now add red chili powder, turmeric powder and coriander powder. Fry till the raw smell of the powders goes. Add tomato, chicken pieces, salt to taste, stir and mix. Close with a lid and cook on low heat till the chicken is cooked.

2 ) Open the lid and add the ground coconut paste to the cooked chicken. Add enough water to make a thick gravy. Bring to a boil. Adjust salt to taste. Add coriander leaves, stir in and cook for a minute.

3 ) In another pan heat some oil and fry the shallots to brown color. Pour this over the chicken curry as a seasoning. Take off the stove and serve.


Serve with rice.

Curried Nadan Chicken

Ingredients

4 - Chicken breast fillets, cut to pieces
2 tbsp - Coriander powder
1/2 tsp - Red chili powder
1/4 tsp - Turmeric powder
1 cup - Shallots, chopped
1/2 '' piece - Ginger, grated
6 flakes - Garlic, crushed and finely chopped
2 - Green chili, slit in center
1 - Tomato, chopped
2 sprigs - Curry leaves
1.5 to 2 cup - Coconut milk
Coconut oil

To marinate chicken

2 tbsp - Coriander powder
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
3 big - Shallot, chopped
1'' piece - Ginger
2 - Green chili
6 big flakes - Garlic
Juice from 1/2 of a big lime
Salt to taste

Garam masala powder

2 sticks - Cinnamon
4 - Cloves
1 tsp - Fennel seeds
1/8 tsp - Nutmeg powder
1 - Star anise
1 - Javithri / Mace
8 - Black peppercorns

To powder

10 - Cashew nuts
5 - Blanched almonds

Garnish

3/4 cup - Coriander leaves, chopped

Method

1 ) Clean and chop chicken to pieces. Grind to a smooth paste marinate ingredients. Apply on the chicken and keep to marinate for one hour.

2 ) Heat oil on a medium heat. Add curry leaves, then stir in chopped shallots and fry till shallot is lightly fried. Then add garlic, ginger, green chili and fry lightly. Now add the powders - Coriander powder, red chili powder, turmeric powder, stir and fry on low heat till the raw smell goes. Add tomato, stir and mix.

3 ) Add marinated chicken, stir and mix with the masala. Add little water ( some water will come out of the chicken when cooking ) close with a lid and cook on low heat till the chicken is cooked.

4 ) Powder the masala powder ingredients to a fine powder. Also powder cashew nut and almond to a fine powder. Add masala powder and nuts powder to the chicken. Stir and mix. Add coriander leaves and cook for a minute on low heat. Adjust salt to taste.

5 ) Finally pour the coconut milk and bring to a boil, simmer for a minute, then turn off the stove.

This curry will go well with pathiri, appam, idiappam , puttu or rice.

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.

Kori Kari - Chicken Curry

Here is a typical mangalorian chicken curry known as kori kari. This is a kudla style of chicken preparation. Flavoured with coconut and spices, gives this curry a tantalizing taste, which has similarities with kerala kozhi curry.This goes well with neer dosa, appam, idiappam and rice.

Ingredients

2 lb - Chicken

2 medium size - Tomato, chopped

Marble size - Tamarind

1 medium - Onion, chopped

1 cup - Thick coconut milk

To fry

2 tsp - Khus khus / Poppy seeds

4 - cloves

1 - Cinnamon stick

1/2 of one - Onion, chopped

1/2 cup - Grated coconut, fresh

Dry roast

1 tbsp - Coriander seeds

1/2 tsp - Jeera / Cumin

1/4 tsp - Methi seeds / Fenugreek / Uluva

1/2 tsp - Mustard seeds

1/2 tsp - Turmeric powder

20 - Whole dry red chili ( increase or decrease as per individual taste buds )

Preparing the masala

1 ) Heat oil in a pan, fry khus-khus, clove, cinnamon and onion. Fry till onion is lightly brown. Then add coconut and fry till coconut is lightly browned. Take off the stove and cool.

2 ) Heat a pan to dry roast, coriander seeds, jeera, methi, mustard, turmeric and red chili. Roast on low heat for 1 minutes. Take off the stove.

Now add to a blender both the fried and dry roasted ingredients. Add tamarind, some water and grind to a paste.

To make the curry

3 ) Heat oil in a heavy bottom saucepan. Add onion and brown it lightly, then add tomatoes and chicken. When the chicken is half cooked add the ground masala. Add salt to taste and little water. Cook till chicken is fully cooked.

4 ) Add coconut milk and bring to boil. Garnish with coriander leaves and take off the stove.

Serve with appam, neer dosa, or with rice.

Kori kari tastes even better the next day. Spare some for the next day and taste the enhanced taste of this curry.