Naadan Chicken Curry (Step By Step Photos)
Rich, fragrant, and full-bodied — this chicken curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.
Ingredientsfor 5 servings
- 1 Kg, Chicken
- 3 Onion
- 2 tbsp Green chilly, ginger, garlic paste
- 3 Tomato
- 1 tsp Pepper powder
- 1 tsp Garam masala
- 1/2 tsp Turmeric powder
- 2 tsp Chilly powder
- 3 tbsp Coriander powder
- Coriander leaf, mint leaf, to taste
- 1 cup Water
- Salt, to taste
- Curry leaves, to taste
- Oil to fry
Preparation
Step 1
Roast turmeric powder, chilly powder and coriander powder for 5 minutes.
Step 2
Heat the oil in a clay pot and sautT onion in it. season with salt to your taste.
Step 3
Add tomato and sautT again.
Step 4
Next, add the chilly-garlic-ginger paste, roasted masala, pepper powder, garam masala and sautT.
Step 5
Mix it with the chicken.
Step 6
Cook it in low flame for 25-30 minutes. Add water if required.
Step 7
Add the coriander leaves, mint leaves and curry leaves and serve it hot.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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