Monday, July 22, 2013

EASY-TO-COOK BACHELORS' NAADAN KOZHI / CHICKEN CURRY (KERALA STYLE)

Mostly, bachelors' kitchen lacks the equipment like mixer or blender to grind or crush and sometimes even a pressure cooker. So here is an easy to cook chicken curry recipe with a "nadan" touch of taste, which can be cooked with just the things a basic kitchen have.



Ingredients:-

1. Chicken – ½ kg, medium size pieces, cleaned and drained
2. Onion – 2, large, sliced
3. Tomato – 1, medium, chopped
4. Ginger – 1 inch, finely chopped
5. Garlic – 8 cloves, finely chopped
6. Curry leaves – 2 sprig
7. Turmeric powder – ¼ tsp
8. Chili powder – 1 tsp
9. Chicken masala powder – 2 tsp
10. Salt – To taste
11. Coconut oil – 4 – 5 tbsp


Method:-

1. Heat oil in a pan, and add chopped ginger and garlic. Saute it for 10 seconds.

2. Now add sliced onion and saute till its golden brown. (cover it with lid and saute at intervals, so it get cooked fast)

3. Then add turmeric powder, chili powder and chicken masala powder to it and saute thoroughly and allow it to cook in oil till the raw smell fades.

4. Add chopped tomato and required salt. Mix it and cover the lid for 1 minute.

5. When the oil separates, add the curry leaves and mix well.

6. Now add the chicken pieces and ¼ cup of water and mix it nicely to make sure the masala has been spread thoroughly all over the pieces. (N.B: Don’t add more water since there is water in chicken, which will come out as it gets cooked)

7. Cook it for 20-25 minutes with lid covered and saute at intervals.

8. When the pieces are cooked, garnish it with some fresh curry leaves (or mint leaves) and keep till close till been served.

Done!!!!

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