Nadan Chicken Curry

There’s a certain honesty in a bowl of nadan boneless chicken curry. No bones to slow you down – just tender pieces of chicken, coated in thick, spiced coconut gravy, each bite full of warmth. It’s the kind of curry that doesn’t try too hard. It doesn’t need to. The smell alone – that roasted coconut, curry leaves, crushed ginger and garlic – is enough to tell you where it came from: home.

I’ve always had a soft spot for boneless versions of traditional dishes. Maybe it’s the ease of eating, or maybe it’s because you can taste the masala better when it wraps every side of the meat. When the gravy is done right – slow-cooked, coaxed into thickness, with just the right punch of pepper – every spoonful is rewarding.

I remember Sunday lunches when this curry would sit at the centre of the table, served with warm choru or flaky porotta. A big steel spoon dipped in, and the smell would fill the whole room. And on the really good days, when there was pal pidi, the match felt almost made for it. The soft dumplings would soak up the gravy, and that bite – soft pidi, rich chicken, a hint of ghee – would just stay with you.

There’s nothing overdone here. The onions are slow browned, the spices bloom in oil, the coconut is roasted just enough – and when everything comes together, it’s not just a curry. It’s the kind of food that makes you pause between bites.

Even now, when I make it, I don’t rush. The chicken needs time to soften, the gravy needs to thicken naturally, and the kitchen needs to fill with that smell – that unmistakable nadan smell that tells you lunch is going to be just right.

Boneless it may be. But what it lacks in bones, it more than makes up in soul.

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Chicken

Nadan Chicken Curry

Author: Ushadevi Cooking Method: Roasting Courses: Curries & Side Dishes

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 5

Best Season: Suitable throughout the year, Winter, Rain

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Boneless Chicken (cooked with Turmeric powder and salt)
• 2 teaspoon Ginger-Garlic (crushed)
• 1 ¹⁄₂ cup Grated Coconut
• 1 ¹⁄₂ teaspoon Fennel seeds
• ¹⁄₄ cup Coriander seeds
• 1 teaspoon Black Pepper
• 4-5 Cardamom
• 4-5 Cloves
• ³⁄₄ teaspoon Turmeric powder
• 1 ¹⁄₂ tablespoon Coconut Oil
• 2 medium Onion sliced
• 1 Tomato sliced
• 3-4 Green Chillies (sliced)
• 1 spring Curry leaves
• 2 teaspoon Kashmiri Chilli powder (optional)
• 2 teaspoon Salt

Instructions

1. Nadan Chicken Curry or Kerala style Boneless Chicken curry. Perfect curry for you spicy breakfast or lunch
2. First of all, Marinate the chicken with Turmeric powder and Salt. Keep it nearby for 10 minutes
3. Cook it well. Keep the stock water near. We will need it
4. Remove bones from chicken and slice it into small pieces. We need 2 cups of boneless chicken
5. Next, we will prepare Coconut masala. Heat a teaspoon Coconut oil.
6. Add one and a half cup of Grated coconut and roast it
7. When the colour of the coconut started to change, add Coriander seeds and Black Pepper.
8. Roast it few more minutes. While changing colour to little darker, add Cardamom seeds. No need to add pods
9. Next, add Fennel seeds, Cinnamon sticks and Cloves and roast it till it becomes brown colour
10. Flame off, remove from flame. We will grind the masala to a nice paste with enough water
11. Now we will make the curry. Heat a tablespoon Coconut oil and add two teaspoons crushed Ginger and Garlic and saute it
12. When the raw smell goes out, add Sliced Onions and saute it for few minutes
13. Add Green chillies and Tomatoes, when the Onion starts to change colour
14. You need to add quarter teaspoon Turmeric powder, One and a Half teaspoon Chilly powder and a teaspoon Garam masala when all cooked well
15. Mix everything well.
16. Now we can add Coconut paste. Add it and combine well. Don’t forget to add salt
17. If you want some more colour, You can add Kashmiri chilly powder. It’s optional
18. Add Chicken stock water. If you want more water content you can add water. Let it boil.
19. Finally, we will add Cooked chicken with the mixture. Combine well and allow it to cook for some time
20. Garnish with curry leaves. Best with Appam, Puttu or Pidi.