Wednesday, May 30, 2012

Kozhi Pidi /Chicken Curry and Rice Dumplings

Nadan Kozhi Curry /Kerala Style Chicken Curry

  1. Chicken- 5oo to 700 gms
  2. Ginger (crushed)- 2" Piece
  3. Garlic (Crushed)-5 to 6 cloves
  4. Shallots (sliced)-1 1/2 cup
  5. Onion (Sliced finely)-1 Large
  6. Curry Leaves-2 to 3 sprigs
  7. Coconut pieces (Sliced)-1/4  cup (Optional)
  8. Coconut milk(Thin)-1 1/4  to 1 1/2  Cup
  9. Fennel seeds( Powdered)-1/2 Tsp
  10. Coconut milk(Thick)-1/4 cup
  11. Garam masala-1/4 tsp
  12. Vinegar-1/2 tsp
  13. Water-As required
  14. Salt to taste
  15. Oil
For marination
  1. Kashmiri chili powder-1/2 tsp
  2. Turmeric powder-1/4 tsp
  3. Ginger and Garlic paste-1 tsp
  4. Salt to taste
For Masala Paste
  1. Kashmiri chili powder-3 tbsp( See Note)
  2. Coriander powder-2 tbsp
  3. Turmeric Powder-1/2 tsp
  4. Garam masala-1 1/2 tsp
  5. Water -as required


  • Marinate the chicken pieces with all the ingredients for marination.Keep aside for 20 to 30 minutes.
  • Combine all the ingredients for the masala paste  with sufficient quantity of water to form a smooth paste and keep aside.
  • Now heat oil in a heavy bottomed pan and add ginger,garlic,shallots ,onion and 2 sprigs of curry leaves.When onion is almost cooked, add the sliced coconut pieces (if using) and mix well.Saute well  until onion turns golden brown.
  • Reduce the flame to medium low and add the masala paste and saute it ,stirring continuously  until oil separates.(for about 5 minutes on Medium LOW flame)
  • Now add the marinated chicken pieces and cook over medium heat for about 5 minutes stirring in between.
  • Now add the thin coconut milk and salt to taste.( add more water if you require more gravy).Cover and cook until chicken is tender and the gravy is thick enough.
  • Next ,add fennel powder,garam masala and vinegar , mix well.
  • Add the thick coconut milk and cook for few minutes or until gravy thickens.
  • Add the remaining curry leaves and switch off the stove.
Note:* I have used 3 tbsp of Kashmiri chili powder here ,so it is really spicy,you can always adjust the  quantity according to your spice level.
*If  using normal red chili powder reduce the quantity to 1 1/4 to 1 1/2 tbsp.
*For best results use homemade garam masala


  1. Rice Powder(i used puttu podi)- 1 cup
  2. Grated Coconut-4 tbsp
  3. Cumin seeds- 1/2 tsp
  4. Shallots-4 nos
  5. Garlic-2 cloves
  6. Water-2 Cups
  7. Coconut Milk-1/2Cup
  8. Salt to taste
  9. Rice Flour-2 tsp
  10. Boiling water- as required(add salt to taste to the water)
  • Grind cumin seeds,shallots and garlic to form a smooth paste.
  • Combine rice powder and grated coconut ,mix well for a minute .
  • In a heavy bottomed pan dry roast this rice powder ,stirring continuously until  the color turns pale(almost golden).Allow it to cool slightly.
  • Add the ground shallots paste, and sufficient quantity of boiling  water (with salt)to the roasted rice powder and mix well using a wooden spatula.Allow it to cool slightly and knead well for almost 4 to 5 minutes to form a soft dough.
  • Roll this into small balls and steam it for 5 minutes.and keep aside.
  • Combine 2 tsp rice flour with 2 cups of water and bring it to a boil,add salt to taste ,and add the steamed dumplings and cook until it is slightly thick .Switch off the flame and add coconut milk and mix well. 

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