Sep 8, 20212 min read

Nadan Chicken Curry

For Marination

1.Chicken-1 kg

Turmeric powder-1/2 tsp

Chilli powder-1 tsp

Pepper powder-3/4 tsp

Salt to taste

Marinate the chicken with all the above ingredients for 30 minutes.

2.For dry roasting

Whole Pepper-1 1/2 tbsps

Whole Coriander -2 tbsps

Fennel Seeds-1 tsp

Cumin seeds-1/2 tsp

Cardamom-8

Cloves-8

Cinnamon-1” piece

Star Anise-1

Dry roast all the above and powder it to get the Kerala Garam Masala.We don’t need all this,only 1 tbsp of it will be used.Remaining store in small bottles and use for Garam masala in any recipe.

3.For the gravy

Bay leaf-1

Cinnamon-1/4” piece

Cardamom-1

Cloves-1

Whole Pepper-3

Cumin-1/4 tsp

Ginger-1” piece

Garlic-4-5 big

Green chillies-4

Onions-2 (medium)

Coconut oil-2 tbsps

Heat oil and sauté the dry masalas and then add the roughly chopped ginger garlic and green chillies and sauté.Add the sliced onions and sauté till it’s well browned.

4.Kashmiri Chilli powder-1 tsp

Coriander powder-1 1/4 tsp

Turmeric powder-1/4 tsp

Tomato-2

Add in all the above masalas and sauté on low heat for few seconds Now add the chopped tomatoes and some water and cook till it’s well blended and oil floats on top.Remove and allow it to cool before grounding it to a smooth paste.

5.Coconut oil-1 tbsp

Mustard seeds-1/2 tsp

Shallots-3

Curry leaves-1 sprig

Heat oil and splutter the mustard .Add the sliced shallots and sauté till browned & add the Curry leaves and remove to a bowl,leaving the oil behind in the pan.

6.Ginger-1 tsp

Garlic-1 tsp

Curry leaves-1 sprig

Onion-1 small

Now add all the above ingredients and sauté till translucent

7.Chilli powder-1 tsp

Turmeric powder-1/4 tsp

Kasoori Methi-1/2 tsp

Kerala Garam Masala -1 tbsp (earlier grounded)

Potato-1 big

Add in all the above masalas and sauté on low heat for few seconds.

Add in the ground spicy onion mixture to this and 1/2 cup water and let this cook for few minutes.

Add in the marinated chicken and the potato Cut into medium pieces and stir in.Cover the pan with a lid and cook on medium heat till the chicken is cooked through.

8.Tamarind-1/2 lime size

Coconut milk-3/4 cup

Soak the tamarind in hot water and extract juice.For coconut milk I dissolved 2 tbsps coconut milk powder in water.

Add in the tamarind juice and coconut milk and let this simmer for few minutes.If the gravy is too thick you can add some hot water too.Adjust salt.

Add in some chopped coriander leaves and garnish with the set aside fried mustard,shallots and curry leaves .Nadan Chicken Curry is ready.