Nadan Kozhi Curry

kozhi mulakittathu | Spicy chicken curry

| Rekha Vengalil

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Varutharacha kozhi curry / kerala style chicken curry

| Rekha Vengalil
Oh how could I ??!! yeah I forgot to post this which I made couple of weeks back. Never the less, better late than never. 

This is a traditional Kerala chicken curry. Cooked in roasted coconut paste with spices.  But I am a bit hesitant to make this curry every often for the very reason that no matter how much you reduce the oil yet the roasted coconut somehow oozes out oil as the curry cooks up. But then that’s the beauty of the curry I know and don’t you agree? 



This is recipes is from my mom and somehow it doesn’t taste as much as hers does but I guess that’s how it is when every mom cooks. There is something special always. With mother’s day coming up I dedicate this post to my mom and MIL, the 2 wonderful women in my life.

Mom & Saana
MIL & Saana

Happy mother’s day to all my dear blogger friends and to your mommies 🙂

To make you need –

  • Chicken – 500 grams, cut into medium- small pieces
  • Grated coconut – ½ cup
  • Whole coriander seeds – 1 ½ tablespoons
  • Whole dried chilies – 4-5 or as per your palate.
  • Whole black pepper – 1 teaspoon
  • Curry leaves – 3 twigs
  • Garam masala powder – ½ teaspoon
  • Onion – 1 medium, thinly sliced
  • Minced ginger and garlic – 1 teaspoon each
  • Tomato – 1, sliced
  • Potatoes – 2 medium, cut into cubes
  • Coconut oil – 1 teaspoon
  • Salt to taste

How to –
In frying pan, dry roast the grated coconut, coriander seeds, dried chilies  black pepper, garam masala and 2 twig of curry leaves.  Make sure the coconut turns to dark brown but do not burn. You need to make sure you are frequently stirring. Once done, put the mixture into a blender and blend till a smooth paste with water as required. Set aside.



 


In heavy bottom pan heat the oil and onions, ginger, garlic, remaining curry leaves and fry till translucent. Add the tomato and cook till mushy. Add the coconut paste and cook briefly for a couple of minutes.


Add the chicken pieces, potatoes, ¼ cup water, and mix well to coat. Cover and cook till done.  The gravy should be thick and not runny so add water if need be or if to runny continue to cook till its thick. 





Turn off the heat. Serve hot with rice or roti.

Sending this recipe to – Cook Like Mom’ & an International Giveaway by Foodelicious

 

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Kerala chicken stew

| Rekha Vengalil
A comfort food.This is a mild stew where chicken is cooked in coconut milk and whole dried spices. This is my mother’s version, and to me she makes the best appam and stew..

 
You can cook this with lamb or beef. For Vegetarians, omit the meat and add more veggies. The stew is best with appam.

Kerala chicken stew
You need –
  • Chicken – 500 grams
  • Onion – finely chopped 1 cup
  • Potatoes – 1 large. Cut into cubes
  • Carrot – 2. Cut into cubes
  • Ginger – chopped 2 teaspoon
  • Garlic – chopped 2 teaspoon
  • Green chillies – 2 slit length wise
  • Curry leaves – 10-15
  • Dried spices
    • Cinnamon – 1 small stick
    • Clove – 2
    • Cardamom – 2
    • Star anise – 1 small
    • Fennel seeds – ½ teaspoon
    • Crushed pepper – ½ teaspoon
    • Bay leaf – 1/2
  • Thin coconut milk – 2 cups
  • Thick coconut milk – 1 cup
  • Coconut oil – 2 tablespoon
  • Salt – to taste
How to –
  • Heat oil in a pan. Add all the dried spices and fry until the raw smell is gone.
  • Add the onions, Ginger, garlic, chilies, curry leaves and continue to fry until onions turn soft.
  • Add the chicken piece, potatoes and continue to fry for 2-3 minutes.
  • Add the thin coconut milk, salt, cover and cook.
  • When the chicken is half done, add the carrots and continue to cook till the chicken is fully done.
  • Add the thick coconut milk and bring to boil.
  • Turn off the heat and serve with appam.
Kerala chicken stew