Kottayam Style Chicken Curry or Naadan Kozhi Piralan
A fantastic chicken curry, goes well as a main curry with Rice, Pulao, Kerala Parotta, Appam, Idiyappam, Rotis … and also without coconut paste / coconut milk. Recipe adapted from Suriyani Pachakam by Mrs. Bava Lukose, Kottayam, Kerala, cookery book available @ DC Books or online stores).
Serves: 5 – 6
For the spice paste:
1 – inch piece ginger, chopped
10 garlic cloves, chopped
15 shallots (chuvannulli / small onion), sliced
1 teaspoon red chilli powder
2 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon pepper powder
½ teaspoon saunf (fennel / perumjerakam) (or 1/4 level teaspoon saunf powder)
8 cloves (or 1/4 level teaspoon clove powder)
2 cinnamon sticks (1 – inch size) (or 1/4 level teaspoon cinnamon powder)
Make a fine paste of above ingredients. Keep aside. Sprinkle very little water (1 tablespoon) when making paste in a mixer.
2 tablespoons oil
2 onions, very finely sliced
1 tablespoon vinegar
2 springs curry leaves (12 nos)
1 kg chicken (cut into medium size pieces), wash well and drain out water thoroughly
1 teaspoon salt (or to taste)
1 cup (200 ml) hot water
Wash and clean chicken pieces. Drain out water and gently wipe with a kitchen towel.
Heat oil in a wide pan. Add finely sliced onions and fry till golden color on a medium to low heat.
Add spice paste and gently stir on a low heat for 3 – 4 minutes or until well combined with onions and thickens.
Add vinegar and curry leaves. Stir well.
Add chicken pieces, salt to taste and 1 cup (200 ml) hot water. Cover with a tight lid and cook on a medium to low heat for 30 – 35 minutes or until done / chicken pieces softens / gravy slightly thickens. Serve with Rice / Kerala Parotta / Appam / Idiyappam …
Tip: Keep this curry for half an hour before consuming. Then it will absorb all the flavors / light brown in color / gravy will be thick too !!