Kerala Nadan Chicken Curry

Ingredients

Chicken -1 kg(cut into small pieces and wash properly..)

Big Onion-4no(med size)

Small Onion-15

Tomato-2( sliced)

Ginger-1 (big piece)

Garlic-6 cloves

Black Pepper-11/2 tbsp

Fennel seeds(perinjeerakam)-1/2tsp

Curry Leaves-3 strings

Garam Masala-1/2tsp+1/2 tsp

Green Chilli-4(slits)+2

Chilly Powder-1 tbsp

Kashmiri chilli powder-3/4tbsp

Turmeric Powder-1/2 tsp

Coriander Powder-11/2tsp

Salt-to taste

Coconut oil-3tbsp

Hot water –

Kerala Nadan Chicken Curry

Method

Take a non stick kadai , heat oil add  curry leaves and saute

Then add ginger-garlic-pepper -fennel paste ( grind all these spices )..

Saute well..when raw smell goes add big onion slices ,small onion ,green chilli and salt..

When the onion become light brown in colour ,add all the masalas (chilly powders,turmeric powder,coriander powder and 1/2 tsp of garam masala ) and mix well and stir well until the raw smell of the masala goes

Then add tomato pieces a

Close the pan with a lid and allow it to cook for 10 minutes in a low flame stirring occasionally ..

Open the kadai and mix well ..

Then add cleaned chicken pieces into the masala and mix well.Close the pan and cook for 10 minutes in medium flame stirring occasionally ..

By that time u can see water coming out from the chicken,let the chicken cook in that water only ..

.In between open the kadai and stir well . U can check the salt..(If necessary add salt).When the chicken is cooked(chicken will be soft by that time ) add garam masala powder,curry leaves and half cup of hot water..

Cook for another few minutes or until the gravy become medium thick .

By that time u can see the gravy to be dark brown in colour ..

At this point add green chilli slits and tomato cuts and lots of curry leaves ..close the kadai for few minutes ..

Transfer in to the serving bowl and serve with appam,chapati,pathiri etc…

If u want u can add thick coconut milk in the end ..It increases the taste and best combination  with pathiri.. 🙂

If u want u can season it with roasted small onions..

U can adjust the  spice level according to ur taste .. 🙂

Kerala Nadan Chicken Curry

small tip:

Actually the most diff thing is to cut onion when we make chicken or biriyani etc… ..Dont waste ur tears 😉 .So from now no more tears…!! So when we start making chicken or anyother recipe first peel the onion and wash them and keep it inside the freezer for min half an hour .And keep doing other works..Remember to close the onion( u can put them in a air tight paper bag or in a vessel with a lid) coz if we keep onion in the freezer with out closing,the smell will be remain in the freezer for long ..  So after half an hour take it from the freezer and slice .. Now look at the magic…no more tears and very easy to cut ….!!!

Hope u will try this out …

Kerala Nadan Chicken Curry

Love

🙂

Veena