{"id":2818,"date":"2015-06-21T17:22:23","date_gmt":"2015-06-22T01:22:23","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=2818"},"modified":"2015-06-21T17:38:33","modified_gmt":"2015-06-22T01:38:33","slug":"naadan-chicken-curry","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/naadan-chicken-curry\/","title":{"rendered":"Naadan Chicken Curry"},"content":{"rendered":"

\"Naadan<\/a><\/p>\n

 <\/p>\n

Sharing the traditional way of preparing spicy red chilli rich Kerala Nadan Chicken curry (\u0d28\u0d3e\u0d1f\u0d7b \u0d15\u0d4b\u0d34\u0d3f \u0d15\u0d31\u0d3f ) 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 (\u0d15\u0d2a\u0d4d\u0d2a \u0d35\u0d47\u0d35\u0d3f\u0d1a\u0d4d\u0d1a\u0d24\u0d4d).<\/p>\n

For 8 Servings<\/strong><\/span><\/p>\n

Ingredients<\/strong><\/p>\n

For marinating:<\/em><\/p>\n

    \n
  1. Chicken \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 : 2 kg<\/li>\n
  2. Chilli powder : 2 T-sp (adjust)<\/li>\n
  3. Pepper powder \u00a0 \u00a0 \u00a0 \u00a0: \u00bd T- sp<\/li>\n
  4. Turmeric powder \u00a0 : \u00bc T- sp<\/li>\n
  5. Ginger garlic paste : 2 T- sp<\/li>\n
  6. Salt \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 T- sp<\/li>\n<\/ol>\n

    For gravy:-<\/em><\/p>\n

      \n
    1. Sliced onion( big) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: \u00a03<\/li>\n
    2. Chopped tomato(big) : 1<\/li>\n
    3. Sliced green chilly \u00a0 \u00a0 \u00a0 \u00a0: 4<\/li>\n
    4. Ginger garlic paste \u00a0 \u00a0 \u00a0 : 2 T- sp<\/li>\n
    5. Chilli powder \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: \u00a01 Tbl- sp (adjust)<\/li>\n
    6. Coriander powder \u00a0 \u00a0 \u00a0 \u00a0: 1 Tbl-sp<\/li>\n
    7. Turmeric powder \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: \u00bc T- sp<\/li>\n
    8. Pepper powder \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 T- sp (adjust)<\/li>\n
    9. Curry leaves \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 3 sprigs<\/li>\n
    10. Oil \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 2 Tbl- sp<\/li>\n
    11. Garam masala \u00a0 \u00a0 \u00a0: \u00bd \u00a0T- sp<\/li>\n
    12. Salt for taste<\/li>\n<\/ol>\n

      Method<\/strong><\/p>\n