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| NADAN KHOZHI CURRY |
Tried it last weekend for our guests and got pretty much appreciation ...
Recipe
A.
1 kg chicken, on the bone, cut into medium sized pieces (approximately 30 pieces) and cleaned
1 tablespoon piece ginger, finely chopped + 8-10 cloves garlic, finely chopped
3 cardamom + 5 cloves + 1" piece cinnamon + 1 star anise + 2 pinches of mace (jathi pathiri) + 1 tablespoon fennel seeds, slightly bruised using mortar and pestle
1 table red chili powder + 1 tablespoon coriander powder + 1/4 teaspoon turmeric powder
1 tablespoon lemon juice
To taste, salt
B.
2 large onions cut into thin long slices
1.5 teaspoon mustard seeds
2 tablespoons ginger julienned + 2 tablespoons garlic julienned
1 sprig curry leaves
4 tablespoon oil, preferably coconut oil
1/2 teaspoons salt
1/2 cup thinly sliced pieces of coconut (1.5" long slices)
1 teaspoon red chili powder + 1 teaspoon coriander powder
3/4 tablespoon pepper powder + 1/2 teaspoon garam masala powder
Method:
Mix together all the ingredients labeled A, and let it marinate for 15 - 20 minutes.
In a large pot, cook the marinated chicken over a low heat till it is completely cooked. While cooking, add a quarter cup of hot water, if you find the chicken sticking to the bottom of the pot. Once the chicken is cooked, boil off excess juices.
In a large pan, heat the oil. Crackle the mustard seeds. Add ginger and garlic, and then toss in the sliced onions. Sauté the onions till they brown lightly. Add the chili powder, coriander powder and salt, and sauté over a low flame. Then add the coconut slices and curry leaves and continue sautéing till the onions have turned golden brown. Add the chicken pieces and continue sautéing till the onions have coated all the chicken pieces well. Sprinkle over the pepper powder and garam masala and mix well.
1 kg chicken, on the bone, cut into medium sized pieces (approximately 30 pieces) and cleaned
1 tablespoon piece ginger, finely chopped + 8-10 cloves garlic, finely chopped
3 cardamom + 5 cloves + 1" piece cinnamon + 1 star anise + 2 pinches of mace (jathi pathiri) + 1 tablespoon fennel seeds, slightly bruised using mortar and pestle
1 table red chili powder + 1 tablespoon coriander powder + 1/4 teaspoon turmeric powder
1 tablespoon lemon juice
To taste, salt
B.
2 large onions cut into thin long slices
1.5 teaspoon mustard seeds
2 tablespoons ginger julienned + 2 tablespoons garlic julienned
1 sprig curry leaves
4 tablespoon oil, preferably coconut oil
1/2 teaspoons salt
1/2 cup thinly sliced pieces of coconut (1.5" long slices)
1 teaspoon red chili powder + 1 teaspoon coriander powder
3/4 tablespoon pepper powder + 1/2 teaspoon garam masala powder
Method:
Mix together all the ingredients labeled A, and let it marinate for 15 - 20 minutes.
In a large pot, cook the marinated chicken over a low heat till it is completely cooked. While cooking, add a quarter cup of hot water, if you find the chicken sticking to the bottom of the pot. Once the chicken is cooked, boil off excess juices.
In a large pan, heat the oil. Crackle the mustard seeds. Add ginger and garlic, and then toss in the sliced onions. Sauté the onions till they brown lightly. Add the chili powder, coriander powder and salt, and sauté over a low flame. Then add the coconut slices and curry leaves and continue sautéing till the onions have turned golden brown. Add the chicken pieces and continue sautéing till the onions have coated all the chicken pieces well. Sprinkle over the pepper powder and garam masala and mix well.
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