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Saturday, 8 July 2017

Kerala Style chicken curry with coconut milk / Thengapalozhicha nadan kozhi curry



A mouth watering country-side chicken curry from mom's own kitchen which is mildly spiced up with the spices from the god's own country. It is not at all a modified recipe, yes..it has the same taste of our old moms and grandmothers kitchen.

The use of onion and coconut milk gives a nice semi-thick gravy which gives us many options to serve with. It can be served with rice, idiyappam, appam etc and also with other bread and rice recipes with same glance.

In this recipe, two seasoning are there. First one with whole spices and second one on the way we have usually done for our Kerala curries i.e, with mustard seeds, curry leaves and shallots. The use of coconut milk and coconut oil gives an additional fragrance to this curry.


 Kerala chicken curry with coconut milk

Author: Anju Aneesh
Recipe type: Main course
Cuisine: India, South India, Kerala
Preparation time: 10 minutes | Cooking time:  40 minutes | Total time: 50 minutes





Ingredients
  • 1 kg chicken, cleaned and chopped
  • 3 medium onions, chopped lengthwise
  • 2 small tomatoes, chopped
  • 1 small piece of ginger
  • 5 to 6 garlic cloves
  • 3 to 4 green chilies
  • 3 springs of curry leaves
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 3 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper powder
  • 1/2 cup thick coconut milk
  • 1 cup thin coconut milk
  • Salt to taste
  • Oil as needed
  • 3 green cardamoms
  • 1" piece cinnamon
  • 3 cloves
  • 1/2 cup water
For te mpering

  • 1 teaspoon of oil
  • 1/2 teaspoon mustard seeds
  • 6 to 7 shallots, chopped
  • 2 springs of curry leaves
Direction of preparation of Kerala style chicken curry with coconut milk
  1. Heat oil in a pan. 
  2. Put the whole spices, the cardamom, cinnamon and clove. Saute for one minute or till a nice aroma arise.
  3. Add in chopped onion, ginger, garlic and green chilies. Saute till the onions turns light brown in color.
  4. Reduce the flame and add in masalas, 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 3 teaspoons coriander powder,1 teaspoon garam masala and 1/2 teaspoon pepper powder. Saute till the raw smell leaves.
  5. Add chopped tomatoes and cook covered for a few minutes till the tomatoes turn soft.
  6. Add 1/2 cup of water or coconut milk and cook the masala for a few minutes.
  7. Then pour 1 cup thin coconut, add salt and allow it to boil on high flame.
  8. Once the gravy started to boil, add chicken pieces and mix well. Then cover it and cook on high flame itself for about three to four minutes till the liquid from the chicken comes out.
  9. Then reduce the flame and cook on low flame till the chicken cooked and the gravy thickens.
  10. Now you can add thick milk. Immediately turn off the heat while the boiling starts.
  11. Now you can prepare seasoning, heat one or two teaspoons of oil in a small pan, splutter mustard seed, add in chopped shallots and curry leaves. Saute till the onions start turning golden brown.
  12. Add this in the prepared chicken and cover this with a lid and keep it closed until you serve. 
  13. Serve with steamed rice, chapati, puttu or appam.



Video for the recipe






Step by step preparation of Kerala style chicken curry with coconut milk

  1. Heat oil in a pan. 
  2. Add in 3 cardamom, 3 cloves and  a small piece of cinnamon and saute for a few seconds till a nice aroma starts releasing.
  3. Add 3 medium onions chopped, 1 small piece of ginger chopped, 5 to 6 garlic cloves, and 3 to 4 slit green chilies, saute till the onion turns golden brown brown in colour. The onions will shrink and oil will separate from it.
  4. Then you can add spices. Add in 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 3 teaspoons coriander powder, 1 teaspoon garam masala and 1/2 teaspoon pepper powder. The amount of chili powder and pepper powder is adjustable. We also added green chilies, so adjust it according to your taste. Reduce the flame before you put spices. To avoid burnig, you can mix the spices with one or two teaspoons of water before adding to the onion.
  5. Saute till the raw smell leaves.
  6. Now you can add tomatoes and 1/2 to 3/4 cup water. Cook this for a few minutes till the masala cooks. 
  7. Then add thin coconut milk and salt. Turn the flame to high and wait till it boils.
  8. Now you can add the chicken pieces and cook till the water ooze out from the chicken. 
  9. Then reduce the flame and cook till the chicken softens and gravy thickens.
  10. Then add the thick milk. Switch off the flame immediately when the gravy starts to boil.
  11. Heat a small pan and crackle mustard seeds, saute chopped shallots and curry leaves. 
  12. Pour this over the chicken curry and keep this covered till serving. This will help to absorb the flavors in to the chicken.
  13. Serve this with puttu, steamed rice, chapathi, appam. You can also serve this with beghrir (previous post).



Tips


  1. Adjust the amount of chilies according to your taste, as we are using both green chilies, pepper and red chili powder.







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