Kozhi Pidi /Chicken Curry and Rice Dumplings

Nadan Kozhi Curry /Kerala Style Chicken Curry

Ingredients

1. Chicken- 6oo to 750 gms
2. Ginger (crushed)- 2″ Piece
3. Garlic (Crushed)-5 to 6 cloves
4. Shallots (sliced)-1 1/2 cup
5. Onion (Sliced finely)-1 Large
6. Curry Leaves-2 to 3 sprigs
7. Coconut pieces (Sliced)-1/4  cup (Optional)
8. Coconut milk(Thin)-1 1/4  to 1 1/2  Cup
9. Fennel seeds( Powdered)-1/2 Tsp
10. Coconut milk(Thick)-1/4 cup
11. Garam masala-1/4 tsp
12. Vinegar-1/2 tsp
13. Water-As required
14. Salt to taste
15. Oil

For marination

1. Kashmiri chili powder-1/2 tsp
2. Turmeric powder-1/4 tsp
3. Ginger and Garlic paste-1 tsp
4. Salt to taste

For Masala Paste

1. Kashmiri chili powder-3 tbsp( See Note)
2. Coriander powder-2 tbsp
3. Turmeric Powder-1/2 tsp
4. Garam masala-1 1/2 tsp
5. Water -as required

Method

• Marinate the chicken pieces with all the ingredients for marination.Keep aside for 20 to 30 minutes.
• Combine all the ingredients for the masala paste  with sufficient quantity of water to form a smooth paste and keep aside.
• Now heat oil in a heavy bottomed pan and add ginger,garlic,shallots ,onion and 2 sprigs of curry leaves.When onion is almost cooked, add the sliced coconut pieces (if using) and mix well.Saute well  until onion turns golden brown.
• Reduce the flame to medium low and add the masala paste and saute it ,stirring continuously  until oil separates.(for about 5 minutes on Medium LOW flame)
• Now add the marinated chicken pieces and cook over medium heat for about 5 minutes stirring in between.
• Now add the thin coconut milk and salt to taste.( add more water if you require more gravy).Cover and cook until chicken is tender and the gravy is thick enough.
• Next ,add fennel powder,garam masala and vinegar , mix well.
• Add the thick coconut milk and cook for few minutes or until gravy thickens.
• Add the remaining curry leaves and switch off the stove.

Note:* I have used 3 tbsp of Kashmiri chili powder here ,so it is really spicy,you can always adjust the  quantity according to your spice level.
*If  using normal red chili powder reduce the quantity to 1 1/4 to 1 1/2 tbsp.
*For best results use homemade garam masala

PIDI / RICE DUMPLINGS

Ingredients

1. Rice Powder(i used puttu podi)- 1 cup
2. Grated Coconut-4 tbsp
3. Cumin seeds- 1/2 tsp
4. Shallots-4 nos
5. Garlic-2 cloves
6. Water-2 Cups
7. Coconut Milk-1/2Cup
8. Salt to taste
9. Rice Flour-2 tsp
10. Boiling water- as required(add salt to taste to the water)

Method

• Grind cumin seeds,shallots and garlic to form a smooth paste.
• Combine rice powder and grated coconut ,mix well for a minute .
• In a heavy bottomed pan dry roast this rice powder ,stirring continuously until  the color turns pale(almost golden).Allow it to cool slightly.
• Add the ground shallots paste, and sufficient quantity of boiling  water (with salt)to the roasted rice powder and mix well using a wooden spatula.Allow it to cool slightly and knead well for almost 4 to 5 minutes to form a soft dough.
• Roll this into small balls and steam it for 5 minutes.and keep aside.
• Combine 2 tsp rice flour with 2 cups of water and bring it to a boil,add salt to taste ,and add the steamed dumplings and cook until it is slightly thick .Switch off the flame and add coconut milk and mix well.