Nadan Chicken Curry - Trissur Style

Ingredients (Serves 3 - 4)

1. Chicken - 3/4 kg, cut into medium pieces

   Turmeric powder - 1/4 tsp

   Chilly powder - 1/2 tsp

   Pepper powder - 1/2 tsp

   Salt - To taste

Marinate the chicken pieces with the above ingredients for at least 2 hrs.

2. Potato - 2 small, cut into medium cubes

3. Onion - 2 medium, thinly sliced

4. Green chilies - 1 - 2, slit

   Ginger - garlic paste - 2 - 3 tsp

   Curry leaves - 1 sprig

5. Tomato - 1 medium, chopped

6. Turmeric powder - 1/4 tsp

   Chilly powder - 3/4 - 1 tsp

   Pepper powder - 1/4 - 1/2 tsp

   Coriander powder - 1 tbsp

   Garam masala powder - 1 tsp (Click here for the recipe)

7. Thick coconut milk - 1/2 cup ( OR 2 - 2.5 tbsp canned coconut milk)

8. Salt - To taste

9. Oil - 1 - 1.5 tbsp

For the seasoning

10. Peal onions - 5 - 6

     Curry leaves - A few

     Coconut oil - 1 - 1.5 tsp

Method

1. Heat 1 tbsp oil in a deep pan. Add thinly sliced onion, little salt and saute until golden. Add ginger-garlic paste, slit green chilies and curry leaves. Saute until their raw smell is gone and then add the chopped tomatoes. Cook covered until they get mashed up and oil separates. Add the masala powders and saute until their raw smell is gone, about 30 seconds. Sprinkle a little water if the masala sticks to the pan. Add the chicken pieces, mix well and cook for a few minutes. Add the cubed potatoes and 1.5 - 2 cups of water. Bring to a boil and cook covered until the chicken pieces are cooked well, about 30 - 35 minutes, at medium-low heat. Add 1/2 cup thick coconut milk and a few curry leaves. Switch off.

2. Heat 1 - 1.5 tsp oil in a small pan. Add sliced pearl onions and fry until brown. Add a few curry leaves. Stir for a few seconds and pour over the prepared curry. Cover with a lid for 10 minutes. Serve with rice / chapatis / appam / idiyappam etc.

 

 

 

Recipe Courtesy - Preetha Jayesh