Sharing the traditional way of preparing spicy red chilli rich Kerala Nadan Chicken curry (നാടൻ കോഴി കറി ) recipe. This is one of the rare authentic recipes of the state, you will see without coconut as an ingredient. This thick gravy preparation goes well with Kerala brown rice or tapioca (കപ്പ വേവിച്ചത്).
For 8 Servings
Ingredients
For marinating:
- Chicken : 2 kg
- Chilli powder : 2 T-sp (adjust)
- Pepper powder : ½ T- sp
- Turmeric powder : ¼ T- sp
- Ginger garlic paste : 2 T- sp
- Salt : 1 T- sp
For gravy:-
- Sliced onion( big) : 3
- Chopped tomato(big) : 1
- Sliced green chilly : 4
- Ginger garlic paste : 2 T- sp
- Chilli powder : 1 Tbl- sp (adjust)
- Coriander powder : 1 Tbl-sp
- Turmeric powder : ¼ T- sp
- Pepper powder : 1 T- sp (adjust)
- Curry leaves : 3 sprigs
- Oil : 2 Tbl- sp
- Garam masala : ½ T- sp
- Salt for taste
Method
- Cut the chicken into medium sized pieces & Marinate with the above ingredients listed. Keep it for minimum an hour ( More marinating time will give very good masala blend).
- In a pan or preferably earthen pot, pour the oil and add the ginger garlic paste along with green chilli; fry it for about 2 minutes.
- Then add the sliced onion along with salt and fry it until turns brown
- Now add the chopped tomato and fry it until smashed.
- Then add the chilli powder, turmeric powder, pepper powder and coriander powder and fry it until brown, don’t burn the masala.
- Add the marinated chicken and mix it thoroughly.
- Close the lid and cook the chicken until soft. Often open the lid and mix it for avoid sticking in the bottom.
- Finally add the curry leaves and garam masala and mix well.
- Close the lid and rest it for an hour.
Tips:
- Cooking in the earthen pot will give chicken curry the traditional taste.
- I used whole chicken, cut it to medium sized pieces.
- Spice level and quantity of oil may vary according to individual taste
