KozhiPidi

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Kitchen TreasuresPosted by Kitchen Treasures

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Ingredients

For Nadan Kozhi Curry

 

  • 750 – grams Chicken
  • 2 – Ginger (crushed)
  • 6 – cloves Garlic (Crushed)
  • 1 ½ – cup Shallots (chopped)
  • 1 – Large Onion (chopped)
  • 2 – Curry Leaves
  • 1/4 –  cup Coconut pieces (Sliced)
  • 1 ¼ – cup Coconut milk (Thin)
  • 1/2 – Tsp Kitchen Treasures Fennel powder
  • 1/4 – cup Coconut milk(Thick)
  • 1/4 – tsp Kitchen Treasures Garam Masala
  • 1/2 – tsp Vinegar
  • Water as required
  • Salt to taste
  • Oil

For marination:

 

  • 1/2 – tsp Kitchen Treasures Kashmiri chili powder
  • 1/4 – tsp Kitchen Treasures Turmeric powder
  • 1 tsp – Kitchen Treasures Ginger and Garlic paste
  • Salt to taste

For Masala Paste:

 

  • 2 tbsp – Kitchen Treasures Kashmiri chili powder
  • 2 tbsp – Kitchen Treasures Coriander powder
  • 1/2 tsp – Kitchen Treasures Turmeric Powder
  • 1 1/2 tsp – Kitchen Treasures Garam Masala
  • Water as required

For Pidi:

 

  • 1 cup – Rice Powder
  • 4 tbsp – Grated Coconut
  • 1/2 tsp – Kitchen Treasures Cumin seeds
  • 4 – Shallots
  • 2 cloves – Garlic
  • 2 cups – Water
  • 1/2 cup – Coconut Milk
  • Salt to taste
  • 2 tsp – Rice Flour
  • (As required and add salt to taste to the boiling water) – Boiling water

Preparation

For Nadan Kozhi Curry

 

Step1

Marinate the chicken pieces with all the ingredients for marination. Keep aside for 20 to 30 minutes.

 

Step2

Combine all the ingredients for the masala paste with enough quantity of water to form a smooth paste and keep aside.

 

Step3

Heat oil in a heavy bottomed pan and add ginger, garlic, shallots, onion and curry leaves. When onion is almost cooked, add the sliced coconut pieces and mix well. Stir well until onion turns golden brown.

 

Step4

Reduce the flame to medium and add the masala paste and stir it continuously until oil separates.

 

Step5

Add the marinated chicken pieces and cook at medium heat for about 5 minutes.

 

Step6

Now add the thin coconut milk and salt to taste. Cover and cook until chicken is tender and the gravy is thick enough.

 

Step7

Add fennel powder, garam masala and vinegar, mix well.

 

Step8

Add the thick coconut milk and cook for few minutes until gravy thickens.Add the remaining curry leaves and switch off the stove.

 

For Pidi:

 

Step1

Grind cumin seeds, shallots and garlic to form a smooth paste.

 

Step2

Combine rice powder and grated coconut, mix well for a minute.

 

Step3

In a heavy bottomed pan dry roast this rice powder (stir continuously until the color turns golden). Allow it to cool slightly.

 

Step4

Add the ground shallots paste, and enough of boiling water with salt to the roasted rice powder and mix well. Allow it to cool slightly and knead well for almost 4 to 5 minutes to form a soft dough.

 

Step5

Roll this into small balls and steam it for 5 minutes. And keep aside.

 

Step6

Combine 2 tsp rice flour with 2 cups of water and bring it to a boil, add salt to taste and add the steamed dumplings and cook until it is slightly thick.Switch off the flame and add coconut milk and mix well.

 

Step7

Combine the Nadan Kozhi Curry and Pidi in a bowl to have a delicious treat.

 

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