Naadan Chicken Curry is one of the most mouthwatering local recipes whenever we think about Kerala curries. It is prepared using coconut slices and coconut oil with rich aromatic spices. This curry can be prepared in thousands of ways and each household has its own special recipe for for the curry. A very flavorful and thick curry of the naadan chicken curry goes well with rice like malabar Nei choru, fried rice, appam, chappathi, poratta etc.
- Chicken – 800 gms (measured after cleaning)
- Pepper powder – 1 tsp
- Vinegar – 1 tsp
- Coriander powder – 2 tbsp
- Turmeric powder – ½ tsp
- Fennel seeds – 1 tsp
- Garam masala – 1 tsp
- Small onion / shallots – 10-15 nos
- Garlic (Chopped) – 2 tsp
- Water – 3 tbsp
- Onion – 2 medium, sliced
- Ginger and garlic (crushed) – 1 tbsp, each
- Green chilli – 4-6, slit into two
- Tomato – 1 big, sliced
- Potato – 1 medium, cubed
- Medium thick coconut milk – 2 cups
- Thick coconut milk (First milk)- ½ cup
- Mustard seeds – 1 tsp
- Shallots / small onion (sliced) – 8 nos
- Dry red chilli – 2 nos
- Oil – preferably coconut oil
- Curry leaves
- Salt (As needed)
Instructions for the recipe:
- Marinate the chicken pieces by adding salt, pepper powder and vinegar. Grind together Coriander powder, Turmeric powder, Fennel seeds, Garam masala, Small onion / shallots, Garlic, and Water, to a smooth paste
- Heat oil in a round bottom pan and add sliced onion. When it turns golden/dark brown, add crushed ginger garlic and green chilli. Cook for 3 to 4 mins.
- Then add ground masala and cook for 2-3 mins. After that, add sliced tomato and mix well.
- Add marinated chicken pieces, salt and cubed potato and mix well. To this add the medium thick coconut milk.
- Mix everything well and cook and bring it to a boil. Change flame to low and cover, and cook chicken till it’s done
- After the chicken is done, add thick coconut milk and stir well. Continue to cook on low flame for 5-7 mins and remove from fire. Add the fried small onion and curry leaves.
- In a small pan, heat the oil and crackle the mustard seeds. Add sliced small onion, dry red chilli and curry leaves. Fry till the small onion turns golden brown. Add this to the chicken curry.
Tips for the Curry:
- After adding the thick coconut milk, the gravy tends to thicken, so adjust the consistency accordingly. The curry might also thicken as it rests, so keep this in mind. The curry usually tastes great the following day, since the flavour will be settled by that time. Add a little water while reheating the curry.
- The original recipe for this curry used duck instead of chicken, so you can also use duck for this recipe. In case you are making duck, use more vinegar while marinating to make the meat soft. Also the cooking time will be a bit longer in case of duck.
- Also, the original recipe uses more coriander powder. If you like a strong coriander taste, you can add 3 tbsp coriander powder, instead of 2 tbsp.
- Be careful while adding salt as some salt is added while marinating the chicken.