Kerala – Nadan Chicken Curry

®This is a RAS signature Recipe©

An absolute favorite of anyone who loves Authentic Kerala Cuisine. Authentic and Original, Rustic Chicken Curry.

Total time is not inclusive of – optionaL

The Recipe Intro↓ has more information, related links, step-by-step images as well  Recipe Video in Malayalam. If you’d like to check it out.

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You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

fresh chicken (1 kg aprox): skinned, cleaned, rinsed and drained.		One
ginger, crushed		1 large piece
garlic, crushed		1 large bulb
red onions, sliced		5
black mustard seeds		½ tsp
fenugreek seeds		1 pinch
turmeric powder		½ tsp
coriander powder		2 ½ Tbsp
chilli powder (Use Kashmiri chilli powder if you like a medium spiced curry and hot chilli powder if you like it spicier)		2 ½ Tbsp
(1 clove, 2 cardamom pods,  1 "  stick of cinnamon (very small piece) and ½ tsp Fennel / Aniseed). Crushed coarsely in a mortar.		Whole spices:
of fresh curry leaves		A large handful
coconut slivers / bits / 'thenga kothu'		¼ - ½ cup
Salt ( about 1½ tsp)		To taste:
of pepper		A dash
Kerala coconut oil		4 - 5 Tbsp

Method:

1. Heat coconut oil in a heavy-based, wide-mouthed pot (uruli).
2. Add mustard seeds and allow them to splutter.
3. Also, add fenugreek seeds and allow them to just turn golden.
4. Next, add garlic and ginger and sauté till softened.
5. Now add the sliced onions and sauté well.
6. Add a little salt while sautéing. This speeds the process and enhances the flavor.
7. Continue cooking patiently for around 10 minutes (or more), on med-low heat till the onions reduce to a thickened mixture; almost like a paste.
8. Add the spice powders: turmeric, coriander, chili powder.
9. Stir till aromatic. Careful not to burn.
10. Tip in the chicken and toss gently but quickly, to coat thoroughly with the spice mixture.
11. Add 1 – 1½ cups boiling hot water and add salt. Careful not to add too much water!
12. Now, add the crushed whole spices.
13. Cover and cook on medium-low heat for about 20 minutes.
14. Add the curry leaves and coconut bits.
15. Stir gently and cook covered for 10 more minutes.
16. Lastly, add a dash of pepper, or to taste.
17. Remove from heat. Cover and allow to rest for at least half an hour for the best settling of flavors.
18. Delicious Kerala – Nadan Chicken Curry is ready to be enjoyed with your loved ones.
19. Serve with ghee rice or plain (Kerala) rice. Enjoy!

 

Kerala – Nadan Chicken Curry

 

Notes:

• Key ingredients to the success of this dish are coconut oil, curry leaves, coconut bits, and spices (powdered as well as crushed).
• You can add a little more water if you like a ‘looser’ curry, but careful not to add too much as the flavor will be diluted too.
• Special Note: This curry is cooked on low to medium heat for the majority of the time.
• Optional. Rinse the cleaned chicken pieces and then apply some turmeric and lime juice for 5 minutes. Then rinse again. This removes the raw chicken smell and also acts as a disinfectant.
• Malayalam Video is available on Intro page⇓.

Key Ingredients: Chicken, Onion, Ginger, Garlic, Coconut Oil, Curry Leaves, Spices, Coconut Slivers.

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