Kerala Style Chicken curry (Nadan kozhi)

Food is what you grow up with. The taste that you grow up with stays with you for life. Although we are all ready to experiment, try out new dishes and move out of our individual comfort zones, yet you always want to go back to what your brain has registered as comfort food and close to home.

This Kerala style chicken curry or Nadan kozhi is yet another quick and delicious dish that I like to make when I am reminded of home and want a quick bite. The readymade chicken masala makes it very simple with no grinding, powdering and just right for a weekday dinner.

Ingredients for the chicken curry
Chicken - 800 gms
Onions - 2 (finely chopped)
Green chilli - 1 (split into two)
Ginger - 1" piece (cut into juliennes)
Turmeric powder - 1/4 tsp
Coriander powder - 1.5 tsp
Chicken masala powder - 2 tbsp(Mohanlal's taste buds is what I used)
Mustard seeds - 1/2 tsp
Curry leaves - 8 to 10
Coconut milk - 1 cup ( I used approximately 50 gms of Maggi coconut milk powder)
Salt to taste
Oil - 2 tbsp (for the authentic Kerala taste you may use coconut oil)

Method for Kerala chicken curry:
1- Take a pan and add the oil. When the oil is hot, add the mustard seeds and curry leaves. Add in the finely chopped onions and ginger and saute till the onions turn soft and translucent.
2- When the onions turn golden brown in colour, add the green chilli (if you want it spicy you may add 1 or 2 more green chillies at this stage). Add in the turmeric powder,salt and coriander powder. Saute. Add the chicken masala(mix the mahttp://www.blogger.com/img/blank.gifsala in 2 tbsp of water and then add so that it doesn't get burnt). Saute till the oil starts separating.
3- Now add the chicken pieces and mix well to coat the chicken pieces with the masala.
4- Add the coconut milk and cover. Let the chicken pieces cook in the coconut milk and soak in the flavours of the masala. When the chicken pieces are well-cooked(this dish will not have too much gravy) open and garnish with fresh curry leaves. Serve with rice or chapati.

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