Description
A hearty chicken curry with robust and rustic flavors of fresh spices, this kerala style nadan chicken curry makes a delicious Sunday lunch!
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Ingredients
For ground masala:
½tablespoonfennel seeds
10pepper corns
8cloves
2cardamom
½star anise
1inchstick cinnamon
¼cupwater
For Curry:
500gramsbone-in chicken, curry cut, approx 2 inch pieces
1tablespooncoconut oil
2bay leaves
¼cupcoconut slices
10curry leaves
2green chillies
1large onion, sliced (approx 1 cup or 115 gms)
10sambar onions/shallots, peeled & sliced
1 ½inchginger, crushed
15garlic cloves, peeled and crushed
½teaspoonturmeric powder
½tablespoonred chilli powder
1tablespoonkashmiri red chilli powder
½tablespooncoriander powder
1 ¼cupwater
1teaspoonsalt, divided
For Tempering:
1tablespooncoconut oil
½teaspoonmustard seeds
2tablespoonscoconut slices
1-2whole dried red chilly
10sambar onions/shallots, sliced thin
10curry leaves
Instructions
Making spice paste:
Heat a pan and dry roast all the spices on low heat for 3 minutes. Transfer to a plate to cool. Add the spices to a mixer grinder with ¼ cup of water to a smooth paste. Set aside.
½ tablespoon fennel seeds, 10 pepper corns, 8 cloves, 2 cardamom, ½ star anise, 1 inch stick cinnamon, ¼ cup water
Making nadan curry:
- Heat coconut oil in a kadhai or pan, add bay leaves & coconut slices & fry for a minute until coconut slices turn light brown. Take care not to burn them as they turn bitter if burnt.
1 tablespoon coconut oil, 2 bay leaves, ¼ cup coconut slices
Add curry leaves, green chillies & sliced onions, fry for 2 minutes, add shallots and ½ teaspoon salt and fry for another 2 minutes. Add crushed ginger & garlic and continue cooking until onions turn light golden.
10 curry leaves, 2 green chillies, 1 large onion, 10 sambar onions/shallots, 1 ½ inch ginger, 15 garlic cloves, 1 teaspoon salt
Add chicken, mix well and roast on high heat for 3 minutes until chicken turns pink. Add ½ cup of hot water and cook covered for 5 minutes on medium heat.
500 grams bone-in chicken, 1 ¼ cup water
Take all the powders listed under curry with ½ teaspoon salt in a bowl and add ¼ cup of water to it. Mix and make a thick paste and add it to the chicken and cook covered for 10 minutes until chicken is almost cooked.
½ teaspoon turmeric powder, ½ tablespoon red chilli powder, 1 tablespoon kashmiri red chilli powder, ½ tablespoon coriander powder
Add ground spice paste along with ½ cup of hot water and cook covered on low for 5-8 minutes until chicken is cooked well.
Tempering:
- Heat coconut oil, add mustard seeds, once they crackle, add rest of the ingredients for tempering and cook until the shallots turn golden brown.
1 tablespoon coconut oil, ½ teaspoon mustard seeds, 2 tablespoons coconut slices, 1-2 whole dried red chilly, 10 sambar onions/shallots, 10 curry leaves
- Add tempering to the chicken gravy and serve.
