Kerala Dry Chicken Roast – Nadan Kozhi Roast
Nadan Kozhi literally means country chicken or desi chicken in Malayalam language. During my childhood, on our annual visits to Kerala to visit grandparents and relatives, I have never heard of anyone going to buy broiler chickens. Chicken was something everyone around reared on their farms (along with cows and other farm animals). Broiler chicken was a term unheard of. My folks used to say "nothing tastes like nadan kozhi." This is easy version of the nadan kozhi chicken. I have used everyday spices and garam masala for this recipe. The curry leaves and coconut oil gives this dish  distinct Kerala flavour. In Kerala, cooking is all about the right blend of spices. Enjoy!
Servings: 8 yield(s)
Cook Time: 60 mins
Ingredients
  • whole chicken, skinned
  • 4 tbsp. ginger-garlic paste
  • 1 tsp. chilli pd.
  • 1/2 tsp. turmeric
  • 1 tsp. coriander pd.
  • 1 tsp. black pepper pd.
  • 1 tsp. garam masala
  • a little salt to taste
  • 1 big onion
  • 1 tomato
  • 2 green chillies
  • 3 sprig curry leaves
  • 1/2 cup water
  • 3 tbsp. coconut oil
  • 1 tbsp. vinegar or lemon juice
Instructions
  1. Clean and cut chicken into medium sized pieces.
  2. Grind all spices (except garam masala) to a paste adding very little water (red chilli, coriander, pepper, turmeric and ginger - garlic paste).
  3. Now rub this paste well onto the chicken pieces.
  4. After 30 minutes, take out marinated chicken into a pan. Add about 1/2 cup water, a tbsp. of vinegar/lemon juice and salt to taste. and cook chicken, covered with a lid, on medium flame for about 15 minutes.
  5. After 15 minutes, uncover lid, and cook until the water from chicken evaporates completely.
  6. Slice onions in long thin pieces. Slit each green chilli lengthwise into half. Chop tomatoes.
  7. Heat 3 tbsp. oil in a large frying pan. Add sliced onions and curry leaves, along with the stem and cook until onions turn dark golden brown.
  8. Add sliced green chillies and tomato. Fry for a couple of minutes.
  9. Now add the cooked chicken pieces to the frying pan and fry about 5 to 6 minutes until the onions and tomato coat the chicken well.
  10. Serve with Kerala appams or parathas.