Nadan Chicken Curry
Recently, I prepared chicken after a hiatus of about 2-3 months. Given the extended break, I aimed for something traditional and settled on this recipe. The curry features a rich and creamy gravy infused with delightful flavors from the masala and coconut milk.
Ingredients
- 800 gms Chicken (cut into small – medium size pieces (measured after cleaning)
- 1 tsp Pepper powder
- 1 tsp Vinegar
- 2 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Fennel seeds
- 1 tsp Garam masala
- 6 Small onion / shallots
- 2 tsp Chopped Garlic
- 3 tbsp Water
- 3 medium Onion (sliced)
- 1 tbsp Crushed ginger and garlic (each)
- 4-6 Green chilli (slit lengthwise)
- 1 med – big Tomato (sliced)
- 1 medium Potato (cubed)
- 1 3/4 – 2 cups Medium thick coconut milk
- 1/2 cup thick coconut milk
To temper
- 1 tsp Mustard seeds
- 8 Shallots / small onion (sliced)
- 2 Dry red chilli
- Curry leaves
- Oil (I used coconut oil)
- Salt
Instructions
- Marinate cleaned chicken pieces with salt, pepper powder and vinegar. Grind together ingredients listed from coriander powder – water, to a smooth paste.
- Heat oil and add sliced onion. When it turns golden – dark brown, add crushed ginger garlic and green chilli. Cook for 3-4 mins. Add ground masala and cook till oil starts appearing, say 2-3 mins. Add sliced tomato and mix well.
- Add marinated chicken pieces, salt and cubed potato. Mix well. When chicken pieces start changing colour, add medium thick coconut milk. Mix well and bring it to a boil. Reduce flame and cover and cook chicken till it's done, 20-25 mins.
- Add thick coconut milk and stir well. Continue to cook on low flame for 5-7 mins and remove from fire.
- 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.
Notes
- The gravy tends to thicken as it rests, so adjust the consistency accordingly. The curry tastes great the next day, since the flavour is settled by that time. Add a little water while reheating the curry.
- The original recipe uses duck instead of chicken, so you can also use duck for this recipe. If you are using duck, use more vinegar while marinating. Also, the cooking time will be a bit longer.
- 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. Since salt is added while marinating chicken, be careful when you add it to the masala.
- You can do the tempering in ghee, if you like.
Tried this recipe?Let us know how it was!