Nadan Kozhi Curry | How to make Kerala Chicken Curry - Step by step | Naadan chicken curry | Chicken Recipes | Sunday special Recipes

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Nadan Kozhi Curry or Kerala chicken curry is a very tasty n delicious chicken curry from Kerala. When I am searching for some different chicken recipe I found this here and it's simplicity made me to try this recipe. I did slight modifications in the recipe as per my family taste. All my family members loved the taste. Definitely this Kerala chicken curry is going to be my family favorite. You can also check the prawn roast kerala style in this blog, which is also a tasty recipe.

Below are some chicken recipes to try if you like.

Chicken Kuzhambu - step by step
Simple Chicken Gravy
Chettinad Pepper Chicken
Country chicken Biryani
Chicken 65
Country chicken Roast

How to make Nadan kozhi curry

Preparation time: 15 min | Cook Time: 25 min | Serves: 5

Recipe Category: Main dish | Recipe Cuisine: South Indian

Recipe Source: Kothiyavunu (with little modifications)

Ingredients 

For marination 

Chicken - 1/2 kg

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt - 1/2 tsp

Dry Roast

Fennel seeds - 3/4 tsp

Cardamom - 2 or 3 pods

Cinnamon stick - 5 to 6 (around 2 inches)

Cloves - few

Bay leaf - 1

Red chilli - 2

Coriander seeds - 1 tbsp
Pepper corns - 1/2 tsp

For Gravy

Coconut Oil - 3 tsp + 1 tsp

Mustard seeds - 3 pinch

Dry Red chillies - 3 

Onion - 1 big (chopped finely)

Ginger garlic paste - 1 tbsp

Thick coconut milk - 1 cup
Garam masala - 1/2 tsp

Curry leaves - 1 spring
Salt - as per taste

Method 

1. Marinate the chicken with the ingredients mentioned in marination for 40min to 1 hr.

2. Take the ingredients to dry roast.

3. Dry roast the ingredients mentioned in dry roast till slightly brown color or till nice aroma rises.

4. Transfer the content to food processor.

5. Grind in the food processor to a coarse powder.

6. In a kadai / pan add the oil. When hot add the mustard seeds. When it splutters add the dry chilli. Fry for a minute.

7. Add onions and sauté till it becomes soft. Add the ginger garlic paste till the raw smell goes off.

8. Add the chicken pieces now and add water and allow to cook.

9. When it is half cooked ( after 10 min app ), add the ground powder, mix it well.

10. Close n cook the chicken for another 2 min.

11. Add the coconut milk and adjust the salt.

12. Cook again till the curry becomes thick.

13. If it is very thick, add little water. Add the garam masala in the end and cook for another 5 min. Switch off the stove.

14.Finally in small pan add the 1 tsp coconut oil, fry the curry leaves and mix in the thick curry. It enhances the flavor.

15. Serve the yummy n tasty Nadan chicken curry / Kerala chicken curry with rice or Roti. 

Notes:

1. Pepper and chillies can be adjusted according to your taste.
2. Adding the fried curry leaves using coconut oil at the final stage is optional.
3. While marinating the chicken, you can add the chicken masala powder also. But I have not used here.

      Finger licking Nadan Kozhi Curry / Kerala Chicken Curry is ready.

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Prawn Roast in Kerala Style | Chemmeen Roast | Prawn Recipes

I was searching the net for a different variety of Prawn recipe and I got this Prawn Roast / Chemmeen Roast in Kerala style from Kurry leaves. The recipe is simple and the addition coconut pieces, tempts me to try the recipe. I did a very little variations to it and the outcome is a very tasty and Spicy Prawn Roast with tiny bits of coconut pieces tastes awesome. 

You can view other prawn recipes below
Prawn 65
Prawn gravy
Prawn cutlet
Prawn Tikka
Crispy Prawns

Now lets see how to make Prawn Roast in Kerala Style.

How to make Kerala style Prawn Roast

Preparation time: 40 min | Cook Time: 25 min | Serves:4
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients

Prawns - 30 to 40 (I used frozen)
Coconut pieces - 1/4 cup
mustard seeds - 1/4 tsp
ginger garlic paste - 1 tsp
Onion - 2 (cut length wise)
Green chillies - 2 (cut lengthwise)
Fenugreek seeds - 1/4 tsp
Curry leaves - 1 spring (20 to 25)

Coconut Milk - 1/4 cup (optional - original recipe does not have)
Grated Coconut - 2 tsp (optional)
Oil - 2 tsp

To Marinate

Kashmiri chilli powder - 2 tsp
Black Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt - as per taste

Method

1. Marinate the prawns with the list of ingredients given under marination.

2. Let it rest for 1 hr.

3. In a pan, add oil and when hot add the mustard seeds and the fenugreek seeds.

4. When the mustard seeds splutter, add in the onion, ginger garlic paste, curry leaves and green chillies.

5. Saute them well.
6. Add in the coconut pieces and fry them for 2 to 3 min.

7. Add in the marinated prawns and cook them by sprinkling little water.

8. Mix them well. Check for the salt and also add the grated coconut.

9. I added little coconut milk, as I felt that the prawns are very spicy.

10. When they are thick or when the oil oozes out, then switch off the flame.

11. Garnish with coriander leaves and onion and serve

Notes:

1. The original recipes calls for fenugreek powder and as I dont have it ready made, I used normal fenugreek seeds. Next time would be trying with fenugreek powder.
2. Also, I added coconut milk little, as I feld the prawns are very spicy and my kids cannot eat it. You can avoid that, if you can bear the spiciness.
3. I also added grated coconut to make it more tastier. 

Delicious and Spicy Kerala Style Prawn Roast / Chemmeen Roast is ready.

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Jack fruit Kheer | Palapazha Payasam | Payasam Recipes | Easy South Indian Payasam Recipes | Kheer Recipes

This Jack fruit payasam or Jack fruit kheer is a new dish for me, which I got from here. It was really quick, easy and tastes wonderful. I just loved the taste.  I just used the same recipe, with little change of adding fried cashews, jack fruit and raisins, as I loved the crunchiness of the jack fruit and the cashews. Here we go for the recipe - Jack fruit payasam.

Ingredients

• Jackfruits (ripe) - 6
• Milk - 2 cups
• Coconut Milk - 1/4 cup
• Grated Coconut - 2 tsp
• Sugar - 1/4 cup (Increased or decreased as needed)
• Cardamom - 2 to 3 (crushed)
• Cashews - 10 to 15
• Saffron - a pinch

Method

• Soak cashews for 10 min in warm milk.
• Cut the jackfruit and cook in little water.
• Take one jackfruit and cut into small pieces which is used later.
• Now grind the remaining jackfruit in little milk and make into a smooth paste and keep aside.
• Now in the same mixie, add the soaked cashews and grated coconut and little milk and grind to smooth paste.
• Now in a heavy pan, add cashew coconut paste, jackfruit paste, sugar, coconut milk and remaining milk and allow to boil.
• Meanwhile, fry the 1 tsp cashews and raisins in ghee and transfer to the boiling payasam.
• Add the cut jackfruit and give a stir. (this step is optional)
• Add the crushed cardamom and saffron, garnish and serve hot or cold.

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