Nadan Chicken Curry

Nadan Chicken Curry or Kerala style Boneless Chicken curry. Perfect curry for you spicy breakfast or lunch

First of all, Marinate the chicken with Turmeric powder and Salt. Keep it nearby for 10 minutes

Cook it well. Keep the stock water near. We will need it

Remove bones from chicken and slice it into small pieces. We need 2 cups of boneless chicken

Next, we will prepare Coconut masala. Heat a teaspoon Coconut oil.

Add one and a half cup of Grated coconut and roast it

When the colour of the coconut started to change, add Coriander seeds and Black Pepper.

Roast it few more minutes. While changing colour to little darker, add Cardamom seeds. No need to add pods

Next, add Fennel seeds, Cinnamon sticks and Cloves and roast it till it becomes brown colour

Flame off, remove from flame. We will grind the masala to a nice paste with enough water

Now we will make the curry. Heat a tablespoon Coconut oil and add two teaspoons crushed Ginger and Garlic and saute it

When the raw smell goes out, add Sliced Onions and saute it for few minutes

Add Green chillies and Tomatoes, when the Onion starts to change colour

You need to add quarter teaspoon Turmeric powder, One and a Half teaspoon Chilly powder and a teaspoon Garam masala when all cooked well

Mix everything well.

Now we can add Coconut paste. Add it and combine well. Don’t forget to add salt

If you want some more colour, You can add Kashmiri chilly powder. It’s optional

Add Chicken stock water. If you want more water content you can add water. Let it boil.

Finally, we will add Cooked chicken with the mixture. Combine well and allow it to cook for some time

Garnish with curry leaves. Best with Appam, Puttu or Pidi.