Indian recipes: Kerala Nadan Kozhi Curry

Kerala Nadan Kozhi Curry

Kerala's ( south- west India) long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava (Tapioca) form the staple food of Kerala.
All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them.



Serves 4-5 people

Time: 1 hour to 1 1/2 hours

Ingredients :


- 1 kilo Chicken
- 400 grams of Onions
- 20 grams of Green Chilli
- 20 grams of Ginger
- 2 teaspoons of Chilli powder
- 3 teaspoons of Coriander powder
- 2 teaspoons 0f Chicken masala powder
- 2 Curry leaves
- 150 ml of Coconut oil
- 1.5 ltr Coconut milk
- Salt to taste
- 1 pinch of Turmeric Powder 

Step 1: 
Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for around 30 ninutes .
 

Step 2:

Make the first and second extract of coconut milk or use ready to use Coconut milk from your local supermarket.
Heat your pan on a medium fire, add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves and leave to simmer for 10 minutes on low heat.
 

Step 3:

 Add chilli powder, coriander powder, turmeric powder and chicken masala powder and stir till mixed well.


Step 4:

Put the chicken pieces in the pan and leave them to simmer till it is half cooked.
Add the second extract of coconut milk and get it cooked gently in low heat.
Finally add the first extract of coconut milk and serve hot

Now in India they would say " Bi-hana 'wa ash-shifa" wich mean;

                            " Enjoy your meal"

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