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5 from 1 vote

Nadan Chicken Curry Recipe

Nadan chicken curry south indian style
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Chicken Recipe
Cuisine: Kerala
Servings: 5
Calories: 550kcal
Author: Asiya

Ingredients

  • 750 gms chicken cut into pieces and washed well
  • 2 tbsp oil
  • 3 medium sized onions finely sliced
  • 2-3 slit green chillies
  • 1 tbsp ginger garlic paste
  • salt to taste
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder haldi
  • 1 cup coconut milk/ 2 tbsp coconut paste
  • 1/2 tsp chicken masala powder
  • 1/2 tsp garam masala powder
  • 1 tbsp coriander leaves for garnishing

For Dry Roasting:

  • 1 - bayleaf
  • 1 tbsp coriander seeds
  • 6-7 black pepper corns
  • 1 cinnamon stick
  • 2 cardamoms
  • 3 cloves

For Tempering:

  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 3-4 dried red chillies
  • 4-5 curry leaves

Instructions

  • Firstly, take a skillet, heat it, dry roast bayleaf, coriander seeds, black pepper corns, cinnamon, cardamoms, cloves for few seconds, cool and blend into a powder and put it aside for later usage.
  • In a cooking utensil, add 2 tbsp ediblle oil/coconut oil and heat it.
  • Add sliced onions and saute them for few minutes till translucent.
  • Add slit green chillies and stir well.
  • Add ginger garlic paste and saute for few minutes.
  • Add the chicken pieces and roast it well for few minutes.
  • Add salt according to your taste, add red chilli powder, turmeric powder, mix well and cook for few minutes.
  • Add the roasted ingredients powder into it, add chicken masala powder, mix well and cook for few minutes.
  • Add coconut milk/coconut paste into the curry, mix it well, cook until chicken gets tender.
  • Lastly, add garam masala powder into it, mix it.
  • Add the below tempering to the chicken curry.

For Tempering:

  • Heat 2 tbsp oil in a tadka pan, add mustard seeds and allow it to splutter.
  • Add dried red chillies into it.
  • Add curry leaves and let them crackle.
  • Add this tadka into the chicken curry and mix.
  • Add coriander leaves and garnish.
  • Switch off the flame.
  • Serve hot with roti and rice.

Notes

1. I have used normal edible oil in place of coconut oil and coconut oil could also be used if traditional form is tried.
2. Coconut paste also can be replaced with coconut milk.
3. Coconut paste/coconut milk can be skipped and made a plain form of curry only with roasted spices.

Nutrition

Calories: 550kcal
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