How to make Nadan Kozhi Kari -
Chicken preparation with tempering.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Chicken (चिकन), Coconut powder (नारियल का पावडर )
Cuisine : Kerala
Course : Main Course Chicken
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For more recipes related to Nadan Kozhi Kari checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chicken Mandi Chicken and Pepper Stir Fry Spiced Shredded Chicken Chicken Khichda - SK Khazana
Nadan Kozhi Kari Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Nadan Kozhi Kari Recipe
Chicken cut into 1 inch pieces on the bone 450 grams
Coconut powder tablespoons
Ginger paste 1/4 teaspoon
Garlic paste 1 1/2 teaspoons
Salt to taste
Turmeric powder 1/2 teaspoon
Oil 4 tablespoons
Green chilli paste 1 1/2 teaspoons
Fennel seeds (saunf) 1 teaspoon
Coriander seeds 1 tablespoon
Black peppercorns 4-5
Cinnamon 1 inch piece
Star anise 1
Green cardamoms 2
Dried red chillies 2
Onions chopped 4 medium
For tempering
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Dried red chillies 2
Curry leaves 6-8
Method
Step 1
Place chicken in a bowl. Add green chilli, ginger and garlic pastes along with salt and turmeric powder and mix well. Keep the bowl in the refrigerator for 15 minutes.
Step 2
For the masala paste, heat 2 tsps oil in a non-stick pan. Add fennel and coriander seeds, peppercorns and cinnamon and sauté for 1-2 minutes.
Step 3
Add star anise, green cardamoms, red chillies and sauté till fragrant. Add curry leaves and onions and continue to sauté till golden. Set aside.
Step 4
Once it has cooled, grind the mixture with a little water to a smooth paste. Heat 2 tbsps oil in a deep non-stick pan. Add the ground paste and sauté till fragrant.
Step 5
Add the marinated chicken and mix well. Cook on high heat to seer the chicken for 2-3 minutes.
Step 6
Mix 1 tbsp coconut milk powder in 1½ cups water and add to the pan. When it comes to a boil, cover, reduce heat and cook for 2-3 minutes. Mix the remaining coconut milk powder with 1 cup water.
Step 7
Take the pan off the heat, add this coconut milk and mix well. Put the pan back on heat and once it comes to a boil, cover and cook till done. Heat 1 tbsp oil in a small pan, add mustard seeds and let them splutter.
Step 8
Add red chillies, curry leaves and add the tempering to the chicken and cover immediately to trap the flavours. Serve hot.
Nutrition Info
Calories : 1519 Kcal
Carbohydrates : 56.1 gm
Protein : 125.4 gm
Fat : 88.1 gm
Other : Fiber- 19.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
