Name: NADAN CHICKEN CURRY
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 kg Chicken; 2 Onion; 3 Green chillies; 1 inch Ginger; 4 pods Garlic; 1 sprig Curry leaves; 1 tsp Mustard seeds; 1/4 tsp Turmeric powder; 11/2 tbsp Chicken masala; 1 tsp Garam masala; 1/2 cup Thick coconut milk; 2 tbsp Coconut oil; 3/4 tsp Black peppercorns; 1 inch Cinnamon stick; 1 tsp Fennel seeds; 4 tsp Coriander seeds; 2 Cloves; 2 Bay leaves; 2 pods Cardamom; 5 Dry red chillies

Nadan Chicken Curry

NADAN CHICKEN CURRY

Print Recipe

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Servings 8

Ingredients

1 kg Chicken
2 Onion
3 Green chillies
1 inch Ginger
4 pods Garlic
1 sprig Curry leaves
1 tsp Mustard seeds
1/4 tsp Turmeric powder
11/2 tbsp Chicken masala
1 tsp Garam masala
1/2 cup Thick coconut milk
2 tbsp Coconut oil

To dry roast

3/4 tsp Black peppercorns
1 inch Cinnamon stick
1 tsp Fennel seeds
4 tsp Coriander seeds
2 Cloves
2 Bay leaves
2 pods Cardamom
5 Dry red chillies

Instructions

Firstly, marinate the chicken pieces with turmeric powder and chicken masala and set it aside for 30 minutes.
Dry roast the ingredients mentioned in the ‘dry roast’ list for 2 minutes or so, until it turns brown. Remove from the hob and allow it to cool.
Grind the dry roasted spices along with ginger, garlic and little water to make a fine paste and keep it aside.
Heat coconut oil in a pan over medium heat, add mustard seeds and let it splutter.
Add the dry red chillies, curry leaves, onions and sauté until it turns translucent and light brown in colour.
Once that is done, add the marinated chicken pieces, garam masala, ground spice paste, coconut milk, salt to taste and mix well. Reduce the flame to medium and cook until the gravy turns dark brown and the chicken is done.
Remove from heat and add a dollop of coconut oil and keep covered until it is ready to serve. Enjoy delicious Nadan Kerala Chicken Curry along with rice or chapati.

Nadan Chicken Curry