Nadan Chicken Curry
Ingredients
- 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 Start by marinating the chicken pieces with a little turmeric powder and salt. Let it rest for 10 minutes.
- 2
Boil the chicken until fully cooked. Save the stock water—we'll use it later. Remove the bones and slice the chicken into small pieces. You’ll need about 2 cups of boneless chicken.- 3
Heat 1 teaspoon of coconut oil in a pan. Add 1½ cups grated coconut and roast it on medium flame.- 4
Once the coconut starts to brown, add coriander seeds and black pepper. Roast for a few more minutes.- 5
When the mixture darkens, add cardamom seeds (just the seeds, not the pods), fennel seeds, cinnamon sticks, and cloves. Roast everything together until the coconut turns deep brown.- 6
Turn off the flame and let it cool a bit. Then grind the roasted coconut mix with enough water to make a smooth paste.- 7
Heat 1 tablespoon coconut oil in a pan. Add 2 teaspoons crushed ginger and garlic. Sauté until the raw smell disappears.- 8
Add sliced onions and sauté until soft. Add green chillies and chopped tomatoes when the onions start to change colour.- 9
Once everything is cooked well, add ¼ teaspoon turmeric powder, 1½ teaspoons chilli powder, and 1 teaspoon garam masala. Mix thoroughly.- 10
Add the ground coconut paste to the masala and combine well. Don’t forget to add salt to taste.- 11
If you want a richer colour, add a little Kashmiri chilli powder. This step is optional.- 12
Pour in the reserved chicken stock water. Add more water if needed to adjust the consistency. Let the curry come to a gentle boil.- 13
Add the boneless cooked chicken pieces to the gravy. Mix well and simmer for a few minutes so all the flavours blend nicely.- 14
Garnish the curry with fresh curry leaves. Give it one last stir.- 15
Serve hot with appam, puttu, or pidi. - 2
