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Main Course

Easy Naadan Chicken Curry

Naadan Chicken Curry is one of the mouth watering recipes from God’s Own Country. Nadaan Chicken Curry is a thick flavored gravy dish that goes well with nei choru, jeera rice, appam, chappathi etc.

Ingredientsfor 6 servings

1 kg Chicken
1/2 kg Shallots
50 g Ginger
100 g Garlic
1/2 cup Coconut pieces
2 tbsp Curry leaves
1 tbsp Chilli powder
2 tbsp Coriander powder
1/2 tsp Turmeric powder
2 tsp Garam masala powder
4 tbsp Coconut oil
Salt, as needed

Preparation

Step 1
For preparing Naadan Chicken Curry, first cut chicken into small pieces, wash it well and drain it.
Step 2
Roast chilli powder, coriander powder and turmeric powder together in a pan without oil on low heat to remove the raw smell and taste of these powders.
Step 3
Marinate the chicken pieces with roasted masala, 1 tsp garam masala and required quantity of salt.
Step 4
Slice small onion, ginger and garlic.
Step 5
Pour oil into a pan and heat it. cook sliced small onion, ginger and garlic along with coconut pieces and curry leaves.
Step 6
When the onion has softened (pink colour), add the marinated chicken and little water. Mix it well.
Step 7
Sprinkle the remaining 1 tsp garam masala over it and cover it with a lid and cook it on a medium flame until the chicken is done.
Step 8
Serve while still hot with kappa, chappathi, appam or steamed rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Easy Naadan Chicken Curry

Ingredientsfor 6 servings

1 kg Chicken
1/2 kg Shallots
50 g Ginger
100 g Garlic
1/2 cup Coconut pieces
2 tbsp Curry leaves
1 tbsp Chilli powder
2 tbsp Coriander powder
1/2 tsp Turmeric powder
2 tsp Garam masala powder
4 tbsp Coconut oil
Salt, as needed

Preparation

Step 1
For preparing Naadan Chicken Curry, first cut chicken into small pieces, wash it well and drain it.
Step 2
Roast chilli powder, coriander powder and turmeric powder together in a pan without oil on low heat to remove the raw smell and taste of these powders.
Step 3
Marinate the chicken pieces with roasted masala, 1 tsp garam masala and required quantity of salt.
Step 4
Slice small onion, ginger and garlic.
Step 5
Pour oil into a pan and heat it. cook sliced small onion, ginger and garlic along with coconut pieces and curry leaves.
Step 6
When the onion has softened (pink colour), add the marinated chicken and little water. Mix it well.
Step 7
Sprinkle the remaining 1 tsp garam masala over it and cover it with a lid and cook it on a medium flame until the chicken is done.
Step 8
Serve while still hot with kappa, chappathi, appam or steamed rice.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.