Kerala-Style Chicken (Nadan Khozi Curry) Recipe

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 55 minutes

食材

4 chicken legs, split into drumsticks and thighs

1 teaspoon turmeric powder

2 teaspoons coriander seeds

1 teaspoon fennel seeds

1 dry bay leaf

1-inch piece cinnamon

6 peppercorns

2 white cardamon pods

2 whole red chiles or 1 tablespoon red chilli powder

1 1/2 tablespoon coconut oil

1 teaspoon whole black mustard seeds

10 curry leaves

1 medium onion chopped fine (about 1 cup)

1 medium clove garlic, minced (about 1 teaspoon)

1 teaspoon grated ginger

1 cup coconut milk

Kosher salt

步驟

Rub the chicken pieces in turmeric powder and seat aside. Heat the cast iron skillet over medium heat until hot. Add coriander seeds, fennel seeds, bay leaf, cinnamon, peppercorns, cardamon, and red chiles. (if you're using the red chile powder, do not add it now). Cook, stirring constantly, until the spices are fragrant, a few minutes. Transfer to a plate and allow to cool. Transfer to a spice blender (along with chile powder if using) and blend until powdered.

Heat oil in a large non-stick or cast iron skillet over medium heat until shimmering. Stand away and add mustard seeds and curry leaves. Cook, stirring, until fragrant, about 30 seconds. Add onion, ginger, and garlic and cook, stirring, until softened and beginning to brown, about 5 minutes. Add the ground spices and stir vigorously. Add the chicken pieces and cook until lightly browned, stirring occasionally, about 5 minutes total. Add the coconut milk and salt. Bring to a simmer, reduce heat to low, cover, and cook until chicken is cooked through, about 20 minutes. Serve hot with roti or white rice.

營養

• 每份大小: Serves 4
• 卡路里: 321 kcal
• 總脂肪: 24 g
• 飽和脂肪: 17 g
• 不飽和脂肪: 0 g
• 膽固醇: 82 mg
• 鈉: 625 mg
• 總碳水化合物: 11 g
• 膳食纖維: 2 g
• 總糖: 3 g
• 蛋白質: 18 g