Nadan Chicken Pal Curry (Authentic Kerala Style Chicken Curry with Coconut Milk)

Ingredients (Serves 3)

1. Chicken – 1/2 kg cut into medium pieces

Turmeric powder – 1/4 tsp

Salt – To taste

Pepper powder – 1/8 tsp

2. Coconut oil – 1.5 – 2 tbsp

3. Onion – 1.5 cup, thinly sliced

Ginger – 2 tsp, thinly sliced

Garlic – 2 tsp, chopped

Green chilies – 2 – 3, slit

Curry leaves – 1 sprig

4. Turmeric powder – 1/8 tsp

Coriander powder – 1 tbsp

Fennel seeds – 1/2 tsp

Whole pepper corns – 1/8 tsp

Cardamom – 2, cloves – 4, cinnamon stick – 1/2 inch stick

Water – 1 – 2 tbsp

5. Thin coconut milk – 1.5 cups

6. Vinegar – 1 tsp

7. Thick coconut milk – 1/4 cup

8. Salt – To taste

To season

9. Coconut oil – 2 tsp

Pearl onions – 2, thinly sliced

Curry leaves – A few

Method

1. Marinate chicken pieces with 1/4 tsp turmeric powder, 1/8 tsp pepper powder and salt. Set aside for 30 minutes or overnight in the refrigerator. Take it out 30 minutes before cooking.
2. Grind ingredients numbered 4 to a fine paste adding  water little by little.
3. Heat coconut oil in a pan / kadai over medium-high heat. Add onion, little salt, ginger, garlic and a few curry leaves. Saute until light golden.
4. Add in the masala paste. Cook for a few minutes over low heat until their raw smell is completely gone.
5. Add the chicken pieces into it and stir well to coat the spices onto the chicken. Cook for a few minutes, stirring in between.
6. Pour in the thin coconut milk and bring to a boil. Cook covered till the chicken is completely done. It will take 25 – 30 minutes.
7. Open the lid and add a tsp of vinegar. Mix well. Next add the thick coconut milk. Mix well.  Cook for a minute. Taste-check for salt. Add a few curry leaves and a pinch of garam masala powder, if required. Take off the heat.
8. Heat 2 tsp coconut oil in a small pan. Fry sliced shallots until golden. Fry a few curry leaves. Pour this over the curry. Cover with lid for 10 – 15 minutes. It goes well with chapathis, appam and idiyappam.