A classic chicken curry from the heart of Kerala, featuring tender chicken pieces simmered in a fragrant, spiced coconut milk gravy. This Nadan Kozhi Curry is rich, aromatic, and perfect with appam or rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
496cal
33gprotein
24gcarbs
31g
Ingredients
500 g Chicken (Bone-in, curry cut pieces)
0.75 tsp Turmeric Powder (0.5 tsp for marinade, 0.25 tsp for gravy)
2 tsp Kashmiri Red Chili Powder (1 tsp for marinade, 1 tsp for gravy)
1.5 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice
4 tbsp Coconut Oil (3 tbsp for gravy, 1 tbsp for tempering)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
This south_indian dish is perfect for lunch. With 756.79 calories and 42.99999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 medium Tomato (Finely chopped)
2 tsp Coriander Powder
1 tsp Garam Masala
1.5 cup Thin Coconut Milk (Second extract)
0.75 cup Thick Coconut Milk (First extract)
1 tsp Mustard Seeds
2 pcs Dried Red Chili (Broken into halves)
5 pcs Shallots (For tempering, thinly sliced)
1 sprig Curry Leaves
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 0.5 tsp salt, and the lemon juice.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 20 minutes at room temperature.
2
Prepare the Gravy Base
Heat 3 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the sliced onions and sauté for 8-10 minutes, until they become soft and turn a light golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.
3
Cook the Masala
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy.
Reduce the heat to low. Add the remaining 0.25 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, and 1 tsp garam masala.
Sauté for 1-2 minutes until the spices are fragrant and you see oil separating from the masala.
4
Cook the Chicken
Add the marinated chicken to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is seared and lightly browned on all sides.
Pour in the thin coconut milk and add the remaining 1 tsp of salt. Stir everything together well.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
5
Finish with Thick Coconut Milk
Once the chicken is cooked, reduce the heat to the absolute lowest setting.
Stir in the thick coconut milk. Gently warm it through for 2-3 minutes. It is crucial not to let the curry boil at this stage, as the thick milk can split.
Turn off the heat and set the curry aside.
6
Prepare the Tempering (Tadka)
In a small pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
Add the mustard seeds and wait for them to splutter.
Immediately add the dried red chilies, sliced shallots, and the sprig of curry leaves.
Sauté until the shallots turn a deep golden brown and become crispy. Be careful not to burn them.
7
Combine and Serve
Pour the hot tempering, along with the oil, directly over the prepared chicken curry.
Immediately cover the pan with a lid to trap the aromas. Let the curry rest for at least 10-15 minutes for the flavors to meld beautifully.
Gently stir before serving. Serve hot with appam, idiyappam, parotta, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
