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Main Course

Naadan Chicken Curry

one of the mouthwatering recipes from Kerala is prepared with coconut and coconut oil. A very flavorful and thick tasty curry that goes well with any rice like malabar Nei choru, jeera rice, appam, chappathi etc.

Ingredientsfor 6 servings

1 kg Chicken
1/2 kg Small onions (Kunjulli)
50 g Ginger
100 g Garlic
1/2 cup Small coconut pieces Thenga kothu
2 tbsp Curry leaves
1 tbsp Chilli powder
2 tbsp Coriander powder
1/2 tsp Turmeric powder
2 tsp Garam masala
4 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
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.
Step 6
Cook sliced small onion, ginger and garlic along with coconut pieces and curry leaves.
Step 7
When the onion has softened (pink colour), add the marinated chicken and little water. Mix it well.
Step 8
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 9
Serve while still hot with kappa, chappathi, appam or steamed rice.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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Main Course

Naadan Chicken Curry

Ingredientsfor 6 servings

1 kg Chicken
1/2 kg Small onions (Kunjulli)
50 g Ginger
100 g Garlic
1/2 cup Small coconut pieces Thenga kothu
2 tbsp Curry leaves
1 tbsp Chilli powder
2 tbsp Coriander powder
1/2 tsp Turmeric powder
2 tsp Garam masala
4 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
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.
Step 6
Cook sliced small onion, ginger and garlic along with coconut pieces and curry leaves.
Step 7
When the onion has softened (pink colour), add the marinated chicken and little water. Mix it well.
Step 8
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 9
Serve while still hot with kappa, chappathi, appam or steamed rice.