SPICY CHICKEN CURRY - NADAN CHICKEN CURRY

CHICKEN CURRY KERALA STYLE 

Chicken curry is a common chicken dish around the world. A typical chicken curry starts with roasting onion, ginger garlic paste, green chilies, tomatoes, spices and then chicken is stewed in this roasted gravy. Still, the taste, flavor and texture differ from place to place or from region to region.  So here am with a yet another chicken curry recipe. Ayesha's kitchen special chicken curry recipe (Nadan chicken curry). I have shared lots and lots of chicken recipes on my blog. Like roasted chicken, fried chicken, chili chicken, garlic chicken, baked chicken, grilled chicken, chicken lollipop, chicken popcorn, chicken nuggets, chicken korma, chicken gravy, chicken 65, whole chicken recipes etc. But we all know that curried chicken recipes are our favorite all the time as it calls for simple and humble ingredients. Especially chicken curry prepared with Kerala spices has a delicious mouth-watering aroma. This fiery nadan chicken curry will surely get u hooked. So here is the recipe showing how to make nadan chicken curry / spicy chicken curry / curried chicken / Kerala style chicken curry / Indian chicken curry.

INGREDIENTS

Chicken     - 1 kg, cut into small pieces

Onion                         - 2 nos, sliced thinly 

Garlic ginger crushed - 2 tsp

Green chilies               - 1 or 2 nos, slit

Tomato                        - 1, big, sliced

Kashmiri chili powder- 1 tbsp

Turmeric powder         - half tsp

Pepper powder             - 1 tsp

Chopped coriander leaves - 2 tbsp

Coconut oil                        - 1 tbsp to season

Oil                                      - for sauteing 

To roast and grind

Coriander seeds  - 3 tsp

Cinnamon stick  - a small piece

Cloves                - 4 nos

Mace (jathipatri)- 2 nos

Fennel seeds       - 1 tsp

Cumin seeds       - half tsp

Cardamom          - 4 nos

Dried red chilies - 5 nos, add more or less

Scraped coconut - half a cup

PREPARATION

• Dry roast all the ingredients given to ' to roast and grind ' except scraped coconut. Roast them for 3 minutes over a  medium flame. Saute continuously. 
• Then add scraped coconut to it. Mix well and saute continuously until the mixture turns golden and slight crisp (around 5 minutes ). When done, set aside to cool. 
• Once cooled, add this mixture to the grinder and grind it to powder. Then grind it to a thick paste by adding little water. Set aside.
• Heat a big vessel with oil and saute the onion, green chili until translucent.
• Then add crushed ginger garlic. Saute until the raw smell disappears.
• Now add tomato sliced and cook it until mushy. To this add chili powder, turmeric powder, pepper powder and salt. Mix very well. 
• After a couple of minutes, add the cleaned chicken pieces. Mix well to combine. Let it cook with lid closed. 
• Add the ground coconut mixture after 5 minutes. Mix it. Add a cup of hot water. Mix it. Close the lid.
• Let it cook well until the chicken is done. 
• When done, add chopped coriander leaves.  Sprinkle a tablespoon of coconut oil on the top, this gives an inviting aroma to the curry. (I used virgin coconut oil)
• Our tasty and spicy traditional nadan chicken curry is ready. 

Please click here to watch the video of Malabar Chicken Korma