Special Chicken (Kozhi) Curry

Nadan Kozhi taste is special unlike the broiler chicken. Broiler chicken needs the added effect of spices,tomato and roasted coconut or coconut milk or any added condiments to add substance to the curry. These days I have nearly stopped making the regular chicken curry and have started modifying flavors to the regular chicken curry to make it more flavorful and everyone at home prefers  some new recipe with chicken. This is one such recipe that definitely goes perfect with ghee rice, naan or any Indian staples. I didn't know to name this chicken curry and so named it as' special chicken curry'. This recipe is my own trial and error version which just worked well and is running without any flaws. The sauteeing is same like the regular chicken curry but here in this gravy we add whole garam masala . But then this is ground along with some roasted coconut flavor to add that special aroma. This chicken curry is slow cooked to impart the flavors well and then end result is a scrumptious chicken curry, try and check this out !

Preparation time ~ 20 minutes
Cooking time ~ 30 minutes
Serves ~ 5-6 servings
Author ~ Julie

Ingredients

to marinate chicken
chicken 500 gms (1lb)
turmeric powder 1/2 tsp
pepper powder  1/2 tsp
chilly powder 1/2 tsp
lime juice 1 tsp
salt lightly
for gravy

onion 2 medium sized sliced
shallots 1/2 cup sliced
ginger garlic paste 2 tbsp
whole garam masala -1" cinnamon(patta), 3 cloves(grambu),2 cardamom(elakka)
tomatoes 2 medium sized
perinjeerakam/ fennel seeds 1/2 tsp
chilly powder 2 tsp
coriander powder 2 tsp
*coconut grated 2-3 tbsp
salt to taste
coconut oil 2tbsp + 2tsp
curry leaves 2 sprig

Method

• Wash the chicken  under running water,rinse 3-4 times and drain the water completely. Marinate the chicken using the ingredients listed above for an hour.
• Heat oil in  a pan and add the whole garam masala listed above. Add in the ginger garlic paste and saute till the raw smell disappears. Add in the thinly sliced onions and shallots.
• Saute the onion until its lightly browned. Add in the spice powders on low flame, saute until raw smell disappears.
• Add in the tomatoes,add few splashes of water and cook covered till tomatoes are mushy and well cooked. Switch off flame and leave to cool.
• In the mean time,dry roast the coconut with the fennel seeds until coconut is lightly browned. Switch off flame and add to the onion tomato mix. Grind together once its cooled to a smooth paste. You may not require to add water at all but if required add a tbsp to grind to a smooth paste.

• Heat the same pan used for sauteeing and add coconut oil (2tsp).Add in the curry leaves(1 sprig) and add the paste. Saute on low flame for 2 minutes and then add 1 cup water. Slide in the chicken pieces and let it come to a rolling boil,add salt. Simmer the flame to low and cook covered for 20 minutes on low flame. In between check the gravy,if it thickens considerably add another half cup water,adjust salt.
• After 20 minutes, when the chicken is well cooked and gravy is thickened switch off flame. Granish with coriander leaves(cilantro) and curry leaves (I haven't used cilantro).
• Serve warm with naan or ghee rice. We had with ghee rice, pairs perfectly.

NOTES
* I used a mix of kashmiri chilly powder and hot chilly powder but you can always use spices as per tolerance.
* I have used chicken with bones but you can use boneless too.
* You may get a thick gravy with 2tbsp coconut added but if you wish to have a very thick gravy then go for 3tbsp grated coconut.

Do check out more Kerala style chicken recipes
*Chicken Ularthu(Kozhi Ularthiyathu)
*Nadan Kozhi Curry
*Thattukada Chicken Fry
*Chicken fry with Roasted Coconut
* Chicken Roast
* Chicken Curry 
* Pasted Chicken 
* Nadan Chicken Fry 
* Kozhi Nirachathu 
* Chicken Stew