Nadan chicken curry with Kerala Pathiri

                               

Nadan chicken curry

Nadan chicken curry

Kerala Pathiri

 This Kerala-style chicken curry is special. I love any gravy with  coconut milk. There are tons of different variations to how chicken curry is prepared in Kerala but this is type of chicken masala is probably the most common and loved by all.  
  Pathiri or Ari Pathiri is a kind of thin pancake made from rice flour. There are varieties of pathiri recipes.I made just plain pathiri.

Preparation Time: 15min

Cooking Time: 15min

Serves: 2 

Shelf life:1day

Serving Suggestion :With Rice variety but I made Pathiri,you knw it was fabulous!!!!

Ingredients

Chicken: Half a kg
Tomato: 2 small ones
Onion: 3 medium size
Green chilli: 2
Turmeric powder: 1/4 teaspoon
Chilli powder: 1/2 spoon
Coriander powder: 2 teaspoon
Pepper corns: 1 teaspoon
Garlic cloves: 2
Ginger:1-inch piece
Curry leaves: a few
Thick coconut milk: 1 cup
Garam masala: 1 teaspoon
Small onion: 5
Coconut oil:1 teaspoon
Coriander leaves: a handful

Method

1.Wash and clean chicken. Marinate with half spoon chilli powder, quarter spoon turmeric powder and salt. Keep it in the fridge for one hour.
2.Chop onions and tomatoes. Grind garlic, ginger and black pepper corns together. Mix all the powders to this paste. Add this paste to the chopped onions, tomatoes and chicken.
3.Add enough salt and one cup of water. Mix well and cook. When it begins to boil, reduce the flame and cook on a low flame.
4.When the chicken is cooked well, add thick coconut milk. Remove from fire and garnish with curry leaves and slit green chillies. Keep aside. Chop small onions.
6.Heat a tablespoon of coconut oil and fry these onions and some curry leaves.
7.When the onion turn golden, add this with coriander leaves to the curry and serve.

Pathiri

Ingredients

Roasted fine rice flour: 1 glass
Water: 1 and a quarter glass
Salt: to taste
 Method
1.Boil water and add salt to taste. Gradually, add the flour; keep stirring continuously. After all the flour has been added, lower the flame and cook for a minute. Switch off the stove. Put the contents on to a big plate.
2.Knead the dough well while it is still reasonably warm. You have to knead it well using both hands. Well-kneaded dough makes the pathiris soft and helps them to puff up. Apply a little coconut oil on your palms to prevent the flour from sticking to your palms.
3.Make small balls of the dough as we do for chappathis. Flatten it a little with your palms. Dust the chappati board with rice flour. Roll the flattened balls on the wooden board using a chappati roller in the shape of chappathis. Place a non-stick tawa on a medium flame. When the tawa is hot, place the pathiris on it. Steam passes through it within a few seconds. Turn over the pathiri. This time wait a little longer, till the ends of the pathiri are a little crisp and cooked. The pathiri soon puffs up. 4.Remove from the pan and place it on a plate. Serve with coconut milk and chicken curry or mutton curry.