Nadan Chicken Curry (നാടൻ ചിക്കൻ കറി)
Category: main — chicken curry
Course: main | Diet: non-vegetarian
Meal roles: main
lunch
dinner

A soulful coconut-oil chicken curry; pairs with rice, porotta or chapati.

Spice level: 3
Prep time: 15 minutes | Cook time: 35 minutes

Ingredients (per person):
name: Chicken, curry cut
qty: 150
unit: g
name: Onion, finely chopped
qty: 40
unit: g
name: Tomato, chopped
qty: 30
unit: g
name: Ginger-garlic paste
qty: 6
unit: g
name: Chilli powder
qty: 4
unit: g
name: Coriander powder
qty: 3
unit: g
name: Turmeric powder
qty: 1
unit: g
name: Garam masala powder
qty: 1
unit: g
name: Coconut milk (thin)
qty: 60
unit: g
name: Coconut oil
qty: 10
unit: g
name: Curry leaves
qty: 5
unit: num
name: Salt
qty: 2
unit: g

Steps:
Marinate chicken with turmeric, salt and ginger-garlic paste; rest 20 minutes.
Heat oil, splutter curry leaves, then sweat onions until translucent.
Add ginger-garlic and cook until the raw smell leaves; add tomato and cook soft.
Add chilli, coriander and turmeric powders; cook until oil surfaces.
Add chicken, coat in masala, then add thin coconut milk.
Cover and simmer until the chicken is tender, about 20 minutes. Finish with garam masala.
Rest before serving; serve with rice, porotta or chapati.

Tags: chicken
daily