Pepper Chicken With Naadan Kozhi (Country Chicken)

This recipe for pepper chicken is very easy and very special. Special in the sense that I have used naati (country) chicken or naadan kozhi to prepare this lip smacking curry. This adds more flavor and goodness to the dish. As we all know, naadan is always the best in any case 🙂 Less of adulteration and chemicals.

Pepper Chicken with Naadan Kozhi

But then the method of cooking and the time consumed may vary. While broiler can be cooked in a closed pan with very less water, naati chicken has to be pressure cooked with more water. However, if it is difficult to get naati chicken in your place, you could easily replace it with the available option. The only change you have to make in the recipe is to add minimum amount of water for cooking and cook it closed in a pan for about 25-30 minutes. No need to pressure cook, unless you are in a hurry. Naadan kozhi also can be cooked in closed pan, but may have to be cooked for little longer.

Pepper Chicken with Naadan Kozhi

So the major spice used in this recipe is obviously pepper. Pepper is used both in its whole form and as powder. The blend of coconut oil, shallots, pepper, curry leaves, and corriander powder makes it so very ‘Keralite’. It gives you that authentic flavors and aroma of typical Kerala cuisine. This spicy thick gravy goes well with ghee rice, appam or roti.

Pepper Chicken with Naadan Kozhi

Do try this super delicious pepper chicken curry for your next weekend.

Pepper Chicken with Naadan Kozhi

 

 

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Pepper Chicken With Naadan Kozhi (Country Chicken)
Pepper Chicken with Naadan Kozhi
Cuisine kerala
Servings
Ingredients
Cuisine kerala
Servings
Ingredients
Pepper Chicken with Naadan Kozhi
Instructions
  1. Wash and clean the chicken pieces and keep them aside.
  2. Heat oil in a pressure cooker.
  3. Add the whole pepper balls and curry leaves. Saute for a minute.
  4. Next add the sliced onions and shallots and saute until they turn light pink.
  5. Then add the green chilies and ginger garlic paste.
  6. Saute until the raw smell goes off.
  7. Next add the sliced tomatoes and saute until they turn soft.
  8. Add cinnamon, cloves and cardamom and mix.
  9. Now add the turmeric powder, red chili powder, pepper powder and coriander powder.
  10. Saute them well in oil until the raw smell goes off.
  11. Now add the chicken pieces and saute them in the masala for at least 8-10 minutes.
  12. Add more oil if it turns out too dry.
  13. Now add the hot water and salt as required.
  14. Mix well and then pressure cook for 20 minutes on medium high flame.
  15. Then simmer for another 5 minutes. (As I have used naati chicken, it took more time to cook. If you are using broiler, you need not pressure cook. Take less water and cook in a closed pan.)
  16. Switch the flame off and allow to rest, to let go off the pressure completely.
  17. Serve hot with rice, appam or roti.
    Pepper Chicken with Naadan Kozhi
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