KERALA-STYLE CHICKEN (NADAN KHOZI CURRY) RECIPE
Nadan Khozi is an aromatic chicken dish from Kerala, in southern India. Lightly roasted spices are blended together and gently simmered in coconut milk to give this dish a delicate smoky flavor.
Provided by Denise D'silva Sankhé
Categories Entree Dinner Mains
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Rub the chicken pieces in turmeric powder and seat aside. Heat the cast iron skillet over medium heat until hot. Add coriander seeds, fennel seeds, bay leaf, cinnamon, peppercorns, cardamon, and red chiles. (if you're using the red chile powder, do not add it now). Cook, stirring constantly, until the spices are fragrant, a few minutes. Transfer to a plate and allow to cool. Transfer to a spice blender (along with chile powder if using) and blend until powdered.
- Heat oil in a large non-stick or cast iron skillet over medium heat until shimmering. Stand away and add mustard seeds and curry leaves. Cook, stirring, until fragrant, about 30 seconds. Add onion, ginger, and garlic and cook, stirring, until softened and beginning to brown, about 5 minutes. Add the ground spices and stir vigorously. Add the chicken pieces and cook until lightly browned, stirring occasionally, about 5 minutes total. Add the coconut milk and salt. Bring to a simmer, reduce heat to low, cover, and cook until chicken is cooked through, about 20 minutes. Serve hot with roti or white rice.
Nutrition Facts : Calories 315 kcal, Carbohydrate 10 g, Cholesterol 82 mg, Fiber 2 g, Protein 18 g, SaturatedFat 17 g, Sodium 625 mg, Sugar 3 g, Fat 24 g, ServingSize Serves 4, UnsaturatedFat 0 g
KERALA ROADSIDE CHICKEN
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It's worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that's unique to Kerala, but any flatbread, or even rice, works well. It's also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.
Provided by Kim Severson
Categories dinner, poultry, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
- In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
- In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
- Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.
Nutrition Facts : @context http, Calories 1198, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 122 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 103 grams, Sodium 397 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN CURRY-KERALA STYLE
Kerala is one of the south Indian states of India. Coconut is a main ingredient in almost all the recipes belonging to this region. Sometimes it is used scraped, sometimes as a paste, sometimes the milk of coconut is extracted and added to the dish and some other times it is dry roasted and then ground into a paste before adding it to any dish. Each way of adding coconut gives a distinctive flavour to the dish. Here in this curry the coconut is roasted and then made to a paste before finally adding it to the gravy.
Provided by udita
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
- Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
- Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
- Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
- Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
- Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
- Keep cooking on low(covered) after this, while stirring ocassionally.
- When the chicken is done add the coconut paste and cook for some more time.
- Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
- Serve after some time with Kerala Parottas.
Nutrition Facts : Calories 527, Fat 38.3, SaturatedFat 17.4, Cholesterol 121.7, Sodium 135.2, Carbohydrate 15.8, Fiber 5.8, Sugar 6.4, Protein 32
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