NADAN CHICKEN CURRY / CHICKEN CURRY (KERALA STYLE)

CHICKEN CURRY (KERALA STYLE)

   Nadan Chicken Curry ( Nadan Kozhi Curry ) is a traditional cuisine of Kerala. Nadan Chicken Curry is actually very nostalgic for me. I make a lot of chicken varieties, but in my tharavadu there is only one method commonly followed is Nadan Chicken Curry. It is fresh, aromatic and flavoured.

   Kerala style Chicken curry is very popular in restaurants too. Nadan Chicken Curry is very hot and spicy. It is good combination with Rice, Chappati, Pathiri, Appam, Palappam and Idiyappam. When we use Nadan Chicken Curry as a side dish of Appam or Idiyappam we add coconut milk to reduce the spicy flavour.

NADAN CHICKEN CURRY

Nadan Chicken Curry  Recipe ( my version)

 I cooked this in clay pot called Manchatty.

INGREDIENTS

Chicken - 1 kg ( cleaned and cut it into pieces)
Onion - 1( sliced lengthwise)
Shallots - 10 (chopped)
Ginger - 2 pieces (medium) (finely chopped)
Garlic - 1 pod( finely chopped)
Red Chilli Powder - 2 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Fennel Seeds - 1 teaspoon
Garam Masala - 1 teaspoon
Mustard Seeds - 1 teaspoon
Dried Red Chilli - 2-3
Curry Leaves - 3 springs
Green Chilli - 3 (split lengthwise)
Black Pepper Powder - 1/2 teaspoon
Oil - 2 teaspoon
Salt - to taste
Coriander Leaves - a few (optional)

METHOD

   In a hot pan add cooking oil and add onion and shallots together and saute. Add some salt and turmeric powder and stir well. When onion get translucent add ginger, garlic, green chillies and curry leaves and saute. Then add Red Chilli Powder, Coriander powder, garam masala, fennel seed powder and black pepper powder and stir and mix well. Add Chicken pieces to it and mix well.

   Saute Chicken in this gravy for 5 minutes in medium flame. Then add 11/2 glass of water to it and stir well. Cover the pan with a lid. Cook this in high flame first 3 minutes to get the curry boil.

   When the curry get boiled, turn the flame to lower mode and cook the curry in low flame. (cooking in low flame helps the chicken pieces to get more spicy and tasty.) (I don't use cooker for preparing nadan chicken curry.)

    When the Chicken pieces get cooked and gravy become thick turn off the flame. ( Add some coconut milk to chicken curry and boil it if necessary)  Now we want to do the final touch up. Seasoning the Chicken curry is essential. In a hot pan, pour some oil and add mustard seeds and dried red chillies and splatter it. Then add Curry leaves and pour this to the chicken curry and stir well. Garnish with Curry Leaves, Dried Chillies and Coriander Leaves (optional)

   Our Nadan Kozhi Curry is ready.

 Serve with Rice or Chappathi or Pathiri.

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