Nadan Chicken Curry – Trissur Style

Nadan Chicken Curry - Trissur Style

Ingredients (Serves 3 – 4)

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

Turmeric powder – 1/4 tsp

Chili 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 small (Around 2 cups), thinly sliced

4. Green chilies – 2 – 3, slit

Ginger – garlic paste – 2 – 3 tsp or 1 tbsp each of ginger and garlic

Curry leaves – 1 sprig

5. Tomato – 1 medium, chopped

6. Turmeric powder – 1/4 tsp

Chilli 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. Thin coconut milk / hot water – 1.5 – 2 cup

Thick coconut milk – 1/2 cup ( OR 2 – 2.5 tbsp thick canned coconut milk)

8. Salt – To taste

9. Coconut oil – 2 tbsp

For the seasoning

10. Shallots – 5, sliced

Curry leaves – A few

Coconut oil – 2 – 3 tsp

Method

1. Heat 2 tbsp coconut oil in a deep pan. Add thinly sliced onion, little salt and saute until light 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 numbered 6 and saute really well 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 1.5 – 2 cup of thin coconut milk / hot water. Bring to a boil and cook covered until the chicken pieces are half done. Add cubed potatoes. Continue to cook until the chicken pieces are cooked well, takes about 30 – 35 minutes in total, over medium-low heat. Add 1/2 cup thick coconut milk and a few curry leaves. Add 1/4 tsp garam masala powder, if required. Switch off.

2. Heat 1 – 1.5 tsp oil in a small pan. Add sliced shallots and fry until golden brown. Add a few curry leaves. Stir for a few seconds and pour over the prepared curry. Cover with a lid for 30 minutes. Serve with pathiri/chapathis / appam / idiyappam etc.

Trissur Style Chicken Curry

Recipe Courtesy – My friend, Preetha Jayesh

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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