Nadan Chicken Curry - Making Spicy & Delicious Nadan Chicken Curry

By N Deevitha, Posted on 20/07/2020 - 7 Comments
Nadan Chicken Curry - Making Spicy & Delicious Nadan Chicken Curry

PREPARATION TIME

20m

COOKING TIME

30m

RATINGS

3.1 Average Ratings

COMMENTS

7 User Comments

Nadaan chicken curry is a delicious kerela style chicken curry which highly dominates in coconut milk,where as whole spices such as Clive's,cardamon,cinnamon and fennel seeds are gives amazing flavor to this recipe.thus tasty chicken curry can be better to serve with plain hot rice and better to go with roti and chapathi recipes.

Ingredients of Nadan Chicken Curry

0.25 Kg Chicken Meat Slices
3.00 No Onions
2.00 Tbsp Coriander Seeds
3.00 No Cloves
2.00 No Cardamom
2.00 No Cinnamon
0.5 Tbsp Fennel Seeds
0.5 Tbsp Khus Khus Seeds
0.5 Tbsp Cumin Seeds
0.5 Tbsp Black Pepper Seeds
10.00 No Dried Red Chilly
1.00 Cup Coconut Milk
5.00 No Curry Leaves
2.00 Tbsp Red Chilly Powder
0.25 Tbsp Turmeric Powder
0.25 Tbsp Garam Masala Powder
1.00 Tbsp Lemon Juice
0.75 Tbsp Salt
3.00 Tbsp Coconut Oil
0.25 Tbsp Coriander Leaves
2.00 Tbsp Ginger Garlic Paste

Nadan chicken curry

Take half a kilogram of fresh chicken meat slices,rinse well and drained out all the excess water.

STEP : 1

Take half a kilogram of fresh chicken meat slices,rinse well and drained out all the excess water.

Add two tbsp of red chilly powder,quarter tbspbof turmeric powder,qyarter tbspbof garam masala powder and add enough salt for them.

STEP : 2

Add two tbsp of red chilly powder,quarter tbspbof turmeric powder,qyarter tbspbof garam masala powder and add enough salt for them.

Add one tbsp of freshly squeezed lemon juice with them which gives good flavor and brings the chicken soft.

STEP : 3

Add one tbsp of freshly squeezed lemon juice with them which gives good flavor and brings the chicken soft.

Mix them well until all ingredients are well mixed together,and keep them in the refrigerator for ten to fifteen minutes.

STEP : 4

Mix them well until all ingredients are well mixed together,and keep them in the refrigerator for ten to fifteen minutes.

Heat a wide pan add this whole garam masala ingredients such as coriander seeds,dried red chilies,fennel seeds,cumin seeds,poppy seeds,black pepper seeds,cinnamon stick,cloves and green cardamom.

STEP : 5

Heat a wide pan add this whole garam masala ingredients such as coriander seeds,dried red chilies,fennel seeds,cumin seeds,poppy seeds,black pepper seeds,cinnamon stick,cloves and green cardamom.

Roast them well in medium flame till it comes to light golden brown color,do not over Browning which causes bitterness.

STEP : 6

Roast them well in medium flame till it comes to light golden brown color,do not over Browning which causes bitterness.

Let cool those roasted ingredients till it comes to room temperature and added into a mixer jar.

STEP : 7

Let cool those roasted ingredients till it comes to room temperature and added into a mixer jar.

Blend them well as fine and smooth paste by adding water with them,and keep them aside.

STEP : 8

Blend them well as fine and smooth paste by adding water with them,and keep them aside.

Take two medium sized onion and fine slice them which us used for making the gravy,and remaining one onion should be sliced. As Julian slice which us used for tempering and also break some dried chilies and remove the seeds.

STEP : 9

Take two medium sized onion and fine slice them which us used for making the gravy,and remaining one onion should be sliced. As Julian slice which us used for tempering and also break some dried chilies and remove the seeds.

Heat a wide and thick bottomed pan heat two tbsp of coconut oil and add those fine sliced onion into then and saute well.

STEP : 10

Heat a wide and thick bottomed pan heat two tbsp of coconut oil and add those fine sliced onion into then and saute well.

When the added onion comes to golden brown color then add two tbsp of freshly grounded ginger garlic paste and stir for a few seconds.

STEP : 11

When the added onion comes to golden brown color then add two tbsp of freshly grounded ginger garlic paste and stir for a few seconds.

Now add those marinated chicken slices into them,and let them mix well for few minutes.

STEP : 12

Now add those marinated chicken slices into them,and let them mix well for few minutes.

Then now added those well roasted and grounded garam masala paste into them and stir for a few seconds.

STEP : 13

Then now added those well roasted and grounded garam masala paste into them and stir for a few seconds.

Let them stir continuously till the added paste should be widely spread and the chicken releases it's excess water.

STEP : 14

Let them stir continuously till the added paste should be widely spread and the chicken releases it's excess water.

Then now brings them to cook in medium flame,you can also add a little water if needed,and cover the lid and cook for a few minutes.

STEP : 15

Then now brings them to cook in medium flame,you can also add a little water if needed,and cover the lid and cook for a few minutes.

After ten minutes the chicken cones to soft and well cooked,at this stage you can adjust salt if needed,aware about already salt added while marinating the chicken.

STEP : 16

After ten minutes the chicken cones to soft and well cooked,at this stage you can adjust salt if needed,aware about already salt added while marinating the chicken.

Now add one cup of freshly prepared homemade Coconut milk into them and stir well.

STEP : 17

Now add one cup of freshly prepared homemade Coconut milk into them and stir well.

Mix well and bring to boil for few seconds and then remove it from the flame and keep aside.

STEP : 18

Mix well and bring to boil for few seconds and then remove it from the flame and keep aside.

Heat a tadka pan or fryiñg pan add one tbsp of coconut oil and splutters some mustard seeds into them.

STEP : 19

Heat a tadka pan or fryiñg pan add one tbsp of coconut oil and splutters some mustard seeds into them.

Now add some curry leaves Sprig,thise Julian sliced onion slices and deseeded red chilly into them and saute for a few seconds,the onion should be transparency.

STEP : 20

Now add some curry leaves Sprig,thise Julian sliced onion slices and deseeded red chilly into them and saute for a few seconds,the onion should be transparency.

Now add this tempered ingredients over those well prepared chicken curry,and garnish and serve hot with hot plain rice or roti or chapathi recipes.

STEP : 21

Now add this tempered ingredients over those well prepared chicken curry,and garnish and serve hot with hot plain rice or roti or chapathi recipes.

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Comments (7)
Amruta Aswasana Amruta Aswasana
The colour looks so attractive. I always crave for kerla style recipes. Thank you for sharing this recipe. I will definitely try this at my home and share with my friends and families.
Piyush Chirde Piyush Chirde
I tried this chicken curry last time in Indore, this dish is very good in taste, its species are very tasty, this dish looks very delicious, chicken is very tasty and delicious, this chicken curry has so many good nutrients, your guest and friend swill love this curry because of its spics, thank you for sharing this special chicken curry recipe with us, I will try to make this dish at my home.
Ankita Rekhi Ankita Rekhi
This dish a restaurant style dish. An absolutely extraordinary dish with lots of spices and ingredients. I love the thick gravy of this dish. It looks so creamy and mouthwatering. Coconut milk gives it a smooth texture. Must try it at home for family and guests for lunch or dinner and they are gonna be fan of your cooking skills. Thank you for sharing such a good recipe. Thumbs up to this yummy five star dish. 👍👍
Vajrapu Ullas Vajrapu Ullas
This is one of the best recipe which I have tried. It 's like a mix of all the spices and sweet etc. I have not tasted before but tried to do that was very good recipe. Hope you will try this recipe.
Karthikeyan Karthikeyan
A mix of spice, sour, sweet makes this dish to have nicely with chapattis especially dosa, ragiballs, idlies.dry roasting our indian spices increases much more taste and smell in this dish.