Nadan Chicken Curry- Kerala Style Spicy Chicken Curry

Ingredients:

1. Chicken,medium pieces- 600 to 700 gms

2. Ginger,finely chopped - 1.5 tsp

3. Garlic ,finely chopped - 1.5 tsp

4. Green chilies,cut vertically - 1 or 2( according to taste)

5. Curry leaves - 2 sprigs

6. Shallots,sliced - 1/2 cup

7. Onion ,sliced - 2 cups ( 2 large)

8. Coconut,sliced - 1/4 to 1/3 cup

9. Turmeric powder - 1/2 tsp

10. Coriander powder - 1 tbsp

11. Kashmiri chili powder- 1.5 tbsp(see notes)

12. Garam masala powder - 1.5 tsp

13. Tomato ,chopped - 1/2 cup( 1 medium)

14. Water - as required

15. Curry leaves - 1 sprig

16. Salt - to taste

17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp

2. Black pepper powder - 1/2 tsp

3. Turmeric powder - 1/4 tsp

4. Ginger -garlic paste - 3/4 tsp

5. Salt - to taste

6. Water -2 to 3 tsp

Method: In a bowl add the chicken along with the all the ingredients listed under 'for marination'. Keep aside for about 20 to 30 minutes. Heat oil a manchatti/clay pot. Add garlic, ginger, green chilies, curry leaves, and shallots. Sauté until shallots turn soft. Add onion and mix well. Add coconut slices and sauté until onion turns soft and golden brown. (Add 2 to 3 tbsp of water in between so as to avoid burning) Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder. Mix well until combined. Add tomato and mix well until combined. Cook over medium flame until tomato turns mushy. Next add the marinated chicken. Add more salt if required. Mix well. Add sufficient quantity of water. Stir gently, cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning) Uncover and cook until the gravy turns slightly thick. Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top. Serve with rice/appam/chapatti.

Happy Cooking!

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