Tuesday, February 2, 2016


Nadan chicken curry

Chicken curry is a common delicacy in South Asia. A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.   Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Today I am sharing a nadan chicken curry .Coconut bites are used in this recipe. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. 

  • Chicken -1/2 k
  • Coconut Oil -2 Tablespoon
  • Shallots-1 Cup
  • Sliced Onion-1
  • Curry Leaves-2 String
  • Whole Red Chilly-4-5
  • Coconut Bites-1 Hand Full
  • Sliced Ginger-1 Pieces
  • Sliced Cloves-4
  • Salt- As Needed
  • Fenugreek Seed – A Pinch

For The Masala Paste
  • Shallots-1 Cup
  • Turmeric Powder-1/2 Teaspoon
  • Kashmiri Red Chilly Powder-2 ½ Teaspoon
  • Coriander Powder-1 ½ Tablespoon
  • Jeerah (Big)-1 Tablespoon
  • Cinnamon-1
  • Cardamom-5-6
  • Cloves-4-5
  • Star Anise-1


Grind all ingredients listed in “for the masala paste” by adding little water.

In a pot pour coconut oil and splutter fenugreek seeds.

Then add whole red chilly along with coconut bites and curry leaves .Mix  and saute well.

Add onion, shallots and ginger garlic paste, saute it until onion become soft and translucent.

Add grinded paste along with ½ cup of water. Boil it until the raw smell of masala goes out.

Add chicken pieces along with salt. Close the lid and cook the chicken in medium flame by stirring occasionally.

Finally sprinkle curry leaves and serve hot.

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