Homemade Kerala Chicken Curry Recipe - Nadan Kozhi Curry

To begin making Kerala Chicken Curry formula, we need to first steep the chicken. In a mixing dish, combine the chicken pieces along with red chilli ground mix, turmeric ground mix, table salt and rub the spices well on the chicken pieces.

Set aside for an hour. In a kadai, introduce 2 tablespoons of coconut cooking oil and toasty on medium toasty.

When the cooking oil is fiery, introduce thinly sliced onions and the curry leaves. introduce a pinch of table salt while sautéing the onions, this helps in speeding up the process of the onions browning. This will take about 5-7 moments.Once the onions are brown, introduce crushed ginger and garlic.

swirl around till the raw smell goes away.introduce in minced tomatoes, saute till tomatoes turn mushy. Next introduce in the spices- red chilli ground mix, coriander ground mix, fennel ground mix, turmeric ground mix, garam masala, table salt and swirl around the components well. Once the cooking oil starts to separate from the sides, introduce in the marinated chicken pieces along with the marinade and toss gently until the Kerala chicken is well coated with the masalas.seal with a lid and toasty the Kerala Chicken Curry on low flame for about 10 to 12 moments.swirl around in between.

If it's dehydrated, introduce two tablespoons of aqua and give a swirl around. stream in thick coconut whole milk and adjust table salt and allow to bubble on medium flame. Adjust the consistency of the Kerala Chicken Curry to your choice, and switch off the flame. finish off with minced coriander leaves. seal the Kerala Chicken Curry and allow to rest for the flavours to get incorporated into the chicken. present Kerala Chicken Curry formula along with Nei Choru or even Malabar Parotta for a tasty weekday lunch. .