Nadan Kozhi Curry

• Black pepper

  4 g

• Chicken

  curry cut, bone-in

  500 g

• Coconut milk

  150 ml

• Coconut oil

  40 ml

• Coriander seeds

  10 g

• Curry leaves

  3 g

• Fennel seeds

  3 g

• Ginger-garlic paste

  20 g

• Green chilli

  slit

  3 pc

• Onion

  sliced

  200 g

• Red chili powder

  5 g

• Salt

  to taste

• Shallots

  sliced

  40 g

• Tomato

  chopped

  150 g

• Turmeric powder

  2 g

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Method

1. 1Marinate the chicken with turmeric, chilli powder and salt for 20 minutes.
2. 2Dry roast coriander, fennel and peppercorns, then grind to a coarse powder.
3. 3Heat coconut oil, splutter curry leaves and saute sliced onion until deep golden.
4. 4Add ginger-garlic paste and slit green chillies; cook until fragrant.
5. 5Add chopped tomato and cook until soft and pulpy.
6. 6Stir in the roasted spice powder and cook a minute.
7. 7Add the chicken and toss to coat in the masala.
8. 8Pour in water, cover and simmer until the chicken is tender.
9. 9Add thin coconut milk and warm through gently.
10. 10Finish with a fresh tempering of curry leaves and shallots in coconut oil.