Kozhi perattu is a fantastic Kerala nadan chicken recipe prepared in almost all nadan restaurants and thattukadas. Without adding more spices or artificial flavours, kozhi perattu is very spicy as well as tasty. Actually this is A dry chicken preparation. We can prepare kozhi perattu easily in our kitchen.
There are so many methods to prepare nadan kozhi perattu. Here, I am adding a delicious way of preparation, which I had read in a book. Actually it was written by a cook in a famous restaurant. I followed his method and is very easy to prepare and extremely fantastic in taste.
INGREDIENTS
Chicken - 1 kg
Chilly Powder - 2 table spoon
Coriander Powder - 1 table spoon
Garam Masala Powder - 1/2 table spoon
Turmeric Powder - 1/2 teaspoon
Pepper Powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Coconut oil - as needed
Curry Leaves - 1 cup
Mint leaves - 1/2 cup (or as needed)
Allspice leaves - 4
Salt - to taste
PREPARATION
Cut chicken into small pieces and wash it well. Marinate chicken pieces with 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/4 tbsp garam masala powder, 1/4 teaspoon turmeric powder and salt. Keep it for half an hour.
Heat coconut oil in a pan, add allspice leaves, mint leaves and curry leaves. Add marinated chicken pieces and mix well. Cover with a lid and turn the flame in medium level. Open the lid after 5 minutes and stir well. Close the lid and repeat stirring each 5 minutes. Turn the flame low after 15 minutes. Cook chicken without adding water.
When chicken is about to cooked, put a pan on another stove and add some oil. Add mustard seeds and allow to splutter. Add 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/2 tbsp garam masala, 1/4 tsp turmeric powder and 1/4 teaspoon pepper powder to it and turn of the flame. Pour this oil with brown powders to the chicken and mix well. Add salt if necessary. Cover the chicken with lid again. Stir kozhi perattu after 5 minutes and turn off the flame. Cover the chicken perattu with lid for 10 minutes more.
Now authentic, tasty Kozhi perattu is ready. Serve and enjoy with Chapathi, Rice or Pathiri etc.
BINDU JAYESH
bindurohinipillai@gmail.com
There are so many methods to prepare nadan kozhi perattu. Here, I am adding a delicious way of preparation, which I had read in a book. Actually it was written by a cook in a famous restaurant. I followed his method and is very easy to prepare and extremely fantastic in taste.
KOZHI PERATTU
INGREDIENTS
Chicken - 1 kg
Chilly Powder - 2 table spoon
Coriander Powder - 1 table spoon
Garam Masala Powder - 1/2 table spoon
Turmeric Powder - 1/2 teaspoon
Pepper Powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Coconut oil - as needed
Curry Leaves - 1 cup
Mint leaves - 1/2 cup (or as needed)
Allspice leaves - 4
Salt - to taste
PREPARATION
Cut chicken into small pieces and wash it well. Marinate chicken pieces with 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/4 tbsp garam masala powder, 1/4 teaspoon turmeric powder and salt. Keep it for half an hour.
Heat coconut oil in a pan, add allspice leaves, mint leaves and curry leaves. Add marinated chicken pieces and mix well. Cover with a lid and turn the flame in medium level. Open the lid after 5 minutes and stir well. Close the lid and repeat stirring each 5 minutes. Turn the flame low after 15 minutes. Cook chicken without adding water.
When chicken is about to cooked, put a pan on another stove and add some oil. Add mustard seeds and allow to splutter. Add 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/2 tbsp garam masala, 1/4 tsp turmeric powder and 1/4 teaspoon pepper powder to it and turn of the flame. Pour this oil with brown powders to the chicken and mix well. Add salt if necessary. Cover the chicken with lid again. Stir kozhi perattu after 5 minutes and turn off the flame. Cover the chicken perattu with lid for 10 minutes more.
Try this awesome recipe and enjoy the traditional Kerala taste
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