Category: Chicken, Main Course
Cuisine: Indian, Kerala, South Indian
Yields:
4 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
30 Mins
Total Time:
1 Hr
‘Nadan’ means desi or country. During my childhood visits to Kerala visiting grandparents, I had never eaten broiler chicken. All homes there had chicken along with other farm animals like cows and buffaloes. Now of course, times have changed and broiler chicken are found everywhere. But sometimes when I crave for the childhood memory, this nadan kozhi roast is what I make. The spices used for roasting this dish gives it the unique and distinct Kerala flavour.
Ingredients
Instructions
- Clean chicken pieces, add turmeric, ginger-garlic paste, red chilli powder, a little fresh ground pepper, garam masala, vinegar/lemon juice and salt to it. Leave aside in refrigerator for about 30 minutes.
- After 30 minutes, add very little water (about 1/2 a cup) and cook chicken for 12 to 15 minutes, initially covered and towards the last few minutes uncovered until water evaporates completely.
- Slice onions and slit green chillies, lengthwise into 2.
- Heat oil in a frying pan and fry the chicken pieces until evenly browned on all sides. Take it out onto a plate.
- In the same frying pan, add first the green chillies, then curry leaves and then the sliced onions. Fry onions until it turns golden brown. Then add in the tomato and fry for a few minutes.
- Now add the fried chicken back into the pan and toss until the onion, tomato mixture coats the chicken well. Serve hot with pal appam or Kerala parathas. This dish can also be served as an appetizer.