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Main Course

Kerala Naadan Chicken Curry

A deeply satisfying kerala naadan chicken curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

1 kg Chicken
3 nos Onion finely sliced, large
3 - Tomato
3 tsp Pepper powder
4 - Dried red chillies
Ginger A two inch piece
10 nos Garlic pods
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tbsp Lemon juice
Salt, to taste
3 - Oil
Curry leaves A, a few
4 tbsp Coriander powder
Tamarind A lemon sized ball
1 tsp Garam masala powder
2 tbsp Coriander leaves — chopped

Preparation

Step 1
Clean the chicken and cut into small pieces.
Step 2
Marinate the chicken with a paste of dry red chillies, ginger and garlic, lemon juice, salt and turmeric powder. Let it remain for 3 to 4 hours.
Step 3
Warm the oil in a pan or a kadai.
Step 4
Fry finely sliced onions till golden brown.
Step 5
Add curry leaves, tomatoes, salt and coriander powder and fry till the tomatoes become pulpy. Set aside.
Step 6
Heat 2 tbsp of oil in another kadai.
Step 7
Fry the chicken for 5 minutes on high heat.
Step 8
The chicken will cook very quickly.
Step 9
Add the tomato-onion mix and blend everything properly.
Step 10
Add tamarind pulp dissolved in half cup of water and simmer for some time.
Step 11
Add garam masala. Mix lightly.
Step 12
Add coarsely ground peppercorns.
Step 13
Garnish with finely chopped coriander leaves. Serve hot.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Kerala Naadan Chicken Curry

A deeply satisfying kerala naadan chicken curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

1 kg Chicken
3 nos Onion finely sliced, large
3 - Tomato
3 tsp Pepper powder
4 - Dried red chillies
Ginger A two inch piece
10 nos Garlic pods
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tbsp Lemon juice
Salt, to taste
3 - Oil
Curry leaves A, a few
4 tbsp Coriander powder
Tamarind A lemon sized ball
1 tsp Garam masala powder
2 tbsp Coriander leaves — chopped

Preparation

Step 1
Clean the chicken and cut into small pieces.
Step 2
Marinate the chicken with a paste of dry red chillies, ginger and garlic, lemon juice, salt and turmeric powder. Let it remain for 3 to 4 hours.
Step 3
Warm the oil in a pan or a kadai.
Step 4
Fry finely sliced onions till golden brown.
Step 5
Add curry leaves, tomatoes, salt and coriander powder and fry till the tomatoes become pulpy. Set aside.
Step 6
Heat 2 tbsp of oil in another kadai.
Step 7
Fry the chicken for 5 minutes on high heat.
Step 8
The chicken will cook very quickly.
Step 9
Add the tomato-onion mix and blend everything properly.
Step 10
Add tamarind pulp dissolved in half cup of water and simmer for some time.
Step 11
Add garam masala. Mix lightly.
Step 12
Add coarsely ground peppercorns.
Step 13
Garnish with finely chopped coriander leaves. Serve hot.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

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Lololikka Achar is a pickle prepared with the red cranberry. Pickles are an important delicacy present in almost all ...

20 min|5 servings|5

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