For Nadan Kozhi Curry
For marination:
For Masala Paste:
For Pidi:
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.
By Ria Samuel
Pre Time
2hr
Serves
8
Difficulty
Easy
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