Nadan Kozhi Thoran /Chicken Thoran /Kerala Stir Fried Chicken

Cheers to my friend & reader of this blog, who shared this recipe! This is another recipe I have been wanting to post from a long time. This aromatic kozhi /chicken thoran made a place in my hit chart from the very first time I made this, since that this dish has been a regular visitor on our table.  

This recipe is from my friend Arun, who is loyal reader of this blog. He currently runs a beautiful resort named Mountain View in Wayanad (Kerala). They serve authentic Kerala cuisine to their guests. So if your planning a holiday in Wayanad, then do try to visit this resort and enjoy beautiful scenery and their mouth watering delicacies.

One day during our regular chat, he shared couple of wonderful fail proof nadan recipe with me straight from his resort kitchen and this nadan kozhi thoran is one of the specialty dish in their resort...so it's precious recipe indeed! Oh yes, I will share the other recipe with you all, pretty soon for sure :) so stay tuned!  Thanks Arun for sharing your recipe with us, we loved it! .

Coming to recipe, This is a classic chicken preparation from Kerala. The boneless chicken pieces cooked  in an earthenware pot or man chatty along with spiced grated coconut. The interesting part of this dish is the slow mixing procedure along with the perfect blend of  spices, coconut oil, and curry leaves; which gives the dish rich and aromatic flavor. It is simple to prepare and tastes so delicious. It pairs well with almost anything you can think of – Flavored rice, Ghee rice, Kerala parotta, any Roti /Indian bread varities, biryani's etc.

If you love Nadan style /Country style spicy recipes,  this dish will definitely tingle your senses! 

Recipe for Nadan Kozhi Thoran /Chicken Thoran /Kerala Style Stir Fried Chicken with Coconut

  Preparation Time : 15 minutes
  Cooking Time : 30 minutes
  Serves : 4

Ingredients :

Nadan Kozhi /Boneless Chicken : 1 lb / 1/2 kg (cut into very small pieces)
Shallots /Small : 25-30 nos /2 cups
Onion : 2 medium / 2 cups (thinly sliced)
Ginger : 1" piece /1 tbsp (crushed)
Garlic : 4 pods /1 tbsp (crushed)
Green Chilly : 4-5 (slit lengthwise)
Curry Leaves : 4 springs
Coconut Grated : 1 cup
Red Chilly Powder : 2 tsp or to your tolerance level
Turmeric Powder : 1/2 tsp
Freshly Grounded Black Pepper Powder : 1/4 tsp or to your spice level
Homemade Garam Masala or Store Bought Garam Masala : 1 1/2 tsp (To Make Fresh Homemade Garam Masala : Fennel Seeds /Perum Jeerakam : 1 tsp, Cinnamon Stick/karugapatta : 2 inch pieces, Cloves/Grambu : 2, Star anise / Takkolam : 2, Green Cardamom /elakka : 2 pods)
Mustard Seeds : 1 tbsp
Coconut Oil : 3 tbsp
Salt to taste

Method of Preparation : 

1. Clean and wash the chicken with little turmeric powder; drain and cut chicken into very small pieces.
2. Crush and blend  shallots /red small onion using ammikkal (mortal and pestel set made out of stone) or in a food processor or blender; pluse them 2-3 times to coarse paste.
(Note : This recipe calls for coarse paste, so care should be taken not to be ground to smooth paste; If you have ammikkal it's best to use to ground the mixture; that will enhance the natural flavors of the ingredients).
3. Using your hands mix grated coconut with 3 sprig curry leaves, green chillies, red chilli powder, 1/4 tsp of turmeric powder well and keep it aside.
4. Pour 2 tbsp of coconut oil in earthenware pot or man chatty or in a heavy bottomed pan and tilt the manchatty or pan in such a way that oil gets spread evenly.

5. Add mustard seeds and when they splutter add the crushed shallot and saute till golden brown.
6. Add the crushed ginger, crushed garlic and saute for couple of minutes.
7. Add 1 cup of thinly sliced onions and saute till it turns to light brown color.
8. Add the cleaned chicken pieces and now add the remaining 1 cup of thinly sliced onion and mix well. Close and cook over medium heat for 10 minutes or until the chicken is 3/4 th cooked and start to ooze out water .
9. Now add reaming 1/4 tsp of turmeric powder, salt, homemade garam masala, black pepper powder; mix well and cook for 5 more minutes.
10. Now add the spiced grated coconut mixture and combine well. Add the remaining 1 tbsp coconut oil and dry roast it in medium heat till browned up (Note : Stir in between to avoid burning and it takes 10 to15 minutes approximately. Do not close the lid after adding oil.) Once the chicken mixtures have attained the dark brown color and completely dried then remove from the fire.
11. Tasty Nadan Kozhi Thoran /Chicken Thoran is ready to serve...Serve as a side dish with Flavored rice, Ghee rice, Kerala parotta, any Roti /Indian bread varities, biryani's etc...Enjoy!

Notes:

• You may adjust the spiciness by increasing or cutting down amount of chilli powder, pepper powder, green chillies according to your spice level.
• Adding lots of curry leaves boosts the flavour of this dish.

Related Posts : 

Easy Masala Chicken Fry /Kozhi Masala Varattiyathu
Nadan Chicken and Potato Roast /Spicy Chicken and Potato Roast - Slow Cooked Version
Nadan Kozhi Varuthathu /Kerala Style Chicken Fry
Chicken Ularthiyathu /Ularthu /Olathu / Sauteed Chicken - Version 2
Chicken Ularthiyathu /Sauteed Chicken
Chettinad Pepper Chicken

Until next time, Bon Appetit,

Sangeetha