Nadan Chicken Curry

Ingredients

• 1kg Chicken
• 2 Onions (thinly sliced)
• 3 Green Chillies
• 1” Ginger
• 4 pods Garlic
• 2 springs Curry leaves
• 1 tsp Mustard seeds
• ½ tsp Turmeric powder
• 1 ½  tbsp Chicken masala
• 1 tsp Garam masala
• ½ cup Thick Coconut milk
• 2tbsp Coconut Oil
• Salt to taste

 Ingredients to dry roast

• ½ tsp black pepper corns
• 1 inch Cinnamon sticks
• 1 tsp fennel seeds
• 4 tsp coriander seeds
• 2 Cloves
• 2 Bay leaf
• 2 pods Cardamom
• 5 Dry Red Chillies

Method

• 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 chappathi.