Mar 23, 2010

Naadan Chicken Curry ( Kerala Cuisine )

Naadan Chicken Curry


Chicken - 1 kg

Onion - 400 g

Green chilli - 20 g , slit lengthwise

Ginger - 20 g , finely chopped

Garlic -20 g, finely chopped

Chilli powder - 2 teaspoon

Coriander powder - 3 teaspoon

Chicken masala powder - 2 teaspoon (or 1/4 teaspoon clove powder, 1/4 teaspoon cinnamon powder and 1/4 teaspoon nut meg powder)

Curry leaves - 2 springs

Coconut oil - 1 tablespoon (or 1 - 3 tablespoon)

Thin coconut milk - 300 ml

Thick coconut milk - 150 ml

Salt to taste

Turmeric powder - 1 pinch


Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while.

Make the first and second extract of coconut milk ( or instant coconut milk )

Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves.

Then add chilli powder, coriander powder, turmeric powder and chicken masala powder.

Put the chicken pieces in the kadai and cook till it is half done.

Add thin coconut milk , cover with a lid and cook on a low heat till done.

Finally add thick coconut milk ( do not boil again ) and serve hot. Naadan chicken curry goes well with Appam / Kerala Parotta / Rice ..

1 comment:

Ansh said...

This turned out super delish! Thanks for sharing the recipe. I would be following your blog for more kerala recipes.