February 26, 2016

Nadan Kozhi Thoran / Country Chicken dry recipe

Ingredients needed for Nadan Kozhi Thoran
500 grams Nattu Kozhi / country chicken, boneless and chopped
2 cups small onions
2 cups onions finely sliced
1 tbsp crushed ginger
1 tbsp crushed garlic
4-5 green chillies slit ( if long chillies used cut in to 1" pieces )
handful curry leaves
1 cup fresh coconut grated
2 tsps Kashmiri Red Chilly Powder
1/2 tsp turmeric powder
1/4 tsp Freshly Grounded Black Pepper Powder
1 tsp mustard seeds
3 tbsps Coconut Oil
Salt to taste

Roast and grind to a powder
1 tsp Saunf
2" piece cinnamon
2 Cloves
2 Star anise
2 Green Cardamom

How to prepare Nadan Kozhi Thoran? 
Remove bones from the country chicken / Nattu Kozhi and cut in to small pieces. Apply a little turmeric powder and keep aside.
Slice small onions in to two pieces and crush thm with fingers. Keep aside.
Crush ginger, garlic and green chillies. keep aside.
Slice onions, roast and grind the garam masala and keep aside.
Crush grated coconut, chilli powder, turmeric powder and salt to taste, nicely using your hands, so that all the ingredients mix well. If you do not want to use your hands the next best thing would be to use the back of a tablespoon.
Now heat oil in a kadai, splutter mustard seeds and curry leaves. Add sliced onions and crushed small onions to the pan and saute well till the onions starts getting golden.
Now add the crushed, garlic, ginger and green chillies and mix well for a minute.
Add the chicken pieces and mix well. Do not add salt at this point. Chicken will start leaving its juices.
Add 2 tbsps of water, mix and cover with a lid. Let it cook for about 10 minutes. Since this is country chicken it will take longer time to cook than the ususal chicken.
Once the chicken is 3/4 ths cooked, add the coconut, chilli powder and mix well. The salt added with the coconut should be enough for the Chicken also.
Cover for 2-3 minutes. Then open the lid and mix well. Sprinkle the garam masala powder and keep stirring till the mixture is dry.
Serve hot with Kappa, Phulkas, pulaos, plain rice etc

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