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Main Course

Naadan Kozhi

chicken in thick gravy that will have everyone licking their fingers.

Ingredientsfor 2 servings

400 g Chicken
1/2 Of Onion — finely sliced
3 nos Green chillies
1 tsp Ginger paste or Ginger 25 gms
1 tsp Garlic paste or Garlic pods - 3 nos
4 tsp Chicken masala
2 tbsp Tomato ketchup
3 tbsp Instant potato mix
1 nos Chicken stock cube
4 tbsp Coconut oil
2 tbsp Coconut/Coconut cream — grated

Preparation

Step 1
Heat 2 tbsp of oil in a pan or a kadai.
Step 2
Fry the chicken in it on a medium heat for about 4 minutes.
Step 3
Add 2 tsp of chicken masala and fry for 3 more mins.
Step 4
Add 1/2 cup of water and cook, till 1/2 done.
Step 5
Heat 2 tbsp of oil in a pan or a kadai.
Step 6
Fry the onions along with chillies, ginger and garlic for about 4 minutes on a medium flame.
Step 7
Add chicken masala and fry for a minute.
Step 8
Keep adding a little bit of water to make sure that the mix does not dry up or stick to the vessel.
Step 9
Add the chicken stock cube and stir for about 5 minutes on a medium flame and make sure that the mix is tender and the onion is translucent.
Step 10
Add the 1/2 cooked chicken and mix thoroughly.
Step 11
Put the lid on and cook on a low flame for about 10 -15 more mins, till the meat is tender.
Step 12
Make sure that the vessel is covered. The idea is to cook the chicken in the steam of the gravy, alternately, you can pressure cook accodingly.
Step 13
Add ketchup and Stir everything together thoroughly.
Step 14
Add a bit more water, if neccessary to stop the gravy from drying up.
Step 15
Put the lid on and cook for about 3 minutes.
Step 16
Add the grated coconut/coconut cream.
Step 17
Add 1/4 cup of water and the instant potato mix and Stir everything together thoroughly to form a thick gravy.
Step 18
You can add more/less potato/water to suit your own preference.
Step 19
Bring down to low flame for about 3 minutes.
Step 20
Hold for 3 - 5 minutes, before serving.
Step 21
Tips:- :- You can microwave the chicken on medium power (on a 850W) for around 12 minutes, while doing step 6. Just mix it with some chicken masala. :- You don`t have to add salt, if you are using chicken stock cubes. Stock cubes may contain Mono Sodium Glutamate (aginomoto) and may not be suitable for all.br> :- The onion used is the size of a normal tennis ball.
Step 22
***Note : Chicken masala is availiable in most ethnic food stores. Instant potato mix powder and chicken stock cubes are availiable in most supermarkets.(safeway, tesco, etc).

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

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Preparation

Step 1

Heat 2 tbsp of oil in a pan or a kadai.

Step 2

Fry the chicken in it on a medium heat for about 4 minutes.

Step 3

Add 2 tsp of chicken masala and fry for 3 more mins.

Step 4

Add 1/2 cup of water and cook, till 1/2 done.

Step 5

Heat 2 tbsp of oil in a pan or a kadai.

Step 6

Fry the onions along with chillies, ginger and garlic for about 4 minutes on a medium flame.

Step 7

Add chicken masala and fry for a minute.

Step 8

Keep adding a little bit of water to make sure that the mix does not dry up or stick to the vessel.

Step 9

Add the chicken stock cube and stir for about 5 minutes on a medium flame and make sure that the mix is tender and the onion is translucent.

Step 10

Add the 1/2 cooked chicken and mix thoroughly.

Step 11

Put the lid on and cook on a low flame for about 10 -15 more mins, till the meat is tender.

Step 12

Make sure that the vessel is covered. The idea is to cook the chicken in the steam of the gravy, alternately, you can pressure cook accodingly.

Step 13

Add ketchup and Stir everything together thoroughly.

Step 14

Add a bit more water, if neccessary to stop the gravy from drying up.

Step 15

Put the lid on and cook for about 3 minutes.

Step 16

Add the grated coconut/coconut cream.

Step 17

Add 1/4 cup of water and the instant potato mix and Stir everything together thoroughly to form a thick gravy.

Step 18

You can add more/less potato/water to suit your own preference.

Step 19

Bring down to low flame for about 3 minutes.

Step 20

Hold for 3 - 5 minutes, before serving.

Step 21

Tips:- :- You can microwave the chicken on medium power (on a 850W) for around 12 minutes, while doing step 6. Just mix it with some chicken masala. :- You don`t have to add salt, if you are using chicken stock cubes. Stock cubes may contain Mono Sodium Glutamate (aginomoto) and may not be suitable for all.br> :- The onion used is the size of a normal tennis ball.

Step 22

***Note : Chicken masala is availiable in most ethnic food stores. Instant potato mix powder and chicken stock cubes are availiable in most supermarkets.(safeway, tesco, etc).