Nadan Chicken Curry / Kerala Chicken Curry

Nadan Chicken Curry

Kerala style Nadan Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped – 1.5 tsp
3. Garlic ,finely chopped – 1.5 tsp
4. Green chilies,cut vertically – 1 or 2( according to taste)
5. Curry leaves – 2 sprigs
6. Shallots,sliced – 1/2 cup
7. Onion ,sliced – 2 cups ( 2 large)
8. Coconut,sliced – 1/4 to 1/3 cup
9. Turmeric powder – 1/2 tsp
10. Coriander powder – 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder – 1.5 tsp
13. Tomato ,chopped – 1/2 cup( 1 medium)
14. Hot water – as required
15. Curry leaves – 1 sprig
16. Salt – to taste
17. Coconut oil – as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder – 1/2 tsp
3. Turmeric powder – 1/4 tsp
4. Ginger -garlic paste – 3/4 tsp
5. Salt – to taste
6. Water -2 to 3 tsp

Instructions:

• In a bowl add the chicken along with the all the  ingredients listed under ‘ for marination’.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots
  

   

• Saute until shallots turn soft.Next add onion and mix well.
  
   
   
   

   

• Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)
  

   

• Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.Saute till raw smell leaves.
  
   
   

   

• Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.Stir well in between to avoid burning.
   
  
   
   
   

   

• Next add the marinated chicken.Add more salt if required.Mix well.
  
   
   
   
   

   

• Add sufficient quantity of hot water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)
  
   
   
   
   

   

• Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.
  
   
   
   
   

   

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
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