Nadan Chicken Curry
- 59 min
- medium
- Serves 4
Nadan chicken curry, a Kerala chicken gravy with onion, tomato, fennel, curry leaves and coconut milk. Medium-spicy, serves 4 with rice, about 60 minutes.
Good for: Party
Ingredients
Chicken, With Bone750 grams
Turmeric Powder1.5 grams
Salt1 tsp
Coconut Oil2 tbsp
Cinnamon3 grams
Cloves1 grams
Green Cardamom1 grams
Fennel Seeds3 grams
Curry leaves2 grams
Onion, Thinly Sliced250 grams
Green Chilli, Slit12 grams
Ginger Garlic Paste, Paste24 grams
Tomato, Chopped150 grams
Coriander Powder6 grams
Red Chilli Powder4.5 grams
Cookd Chicken MasalaWater, For Cooking300 ml
Coconut Milk200 ml
Coriander Leaves, Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 522kcal | 2088kcal |
| Protein | 42g | 170g |
| Carbohydrate | 20g | 79g |
| Fat | 32g | 128g |
| Fibre | 6.3g | 25g |
| Sugar | 5.8g | 23g |
Cookd masalas for chicken
Method
Peel and thinly slice the onion. Chop the tomato and slit the green chillies. Rinse the curry leaves, then rinse and chop the coriander leaves. Measure all the spices.
Add the chicken to a bowl with turmeric powder and salt. Mix well and keep it aside while the kadai heats. Do not leave it at room temperature for more than 20 minutes.
Heat coconut oil in a kadai on medium flame for 1 minute. Add cinnamon, cloves, cardamom, fennel seeds and curry leaves. Fry for 1 minute until the fennel crackles and the curry leaves turn crisp.
Add the onion and green chillies. Fry on medium flame for 6 to 8 minutes until the onion turns light golden and soft.
Add ginger garlic paste and tomato. Cook on medium flame for 5 to 6 minutes until the tomato turns soft and the raw smell of the paste goes.
Add coriander powder, red chilli powder and Cookd Chicken Masala. Stir on low flame for 30 seconds until the raw smell of the powders reduces. Add the chicken and water, then boil on high flame for 3 minutes until the gravy bubbles across the surface.
Cover and cook on low flame for 18 to 20 minutes, stirring twice, until the chicken has no pink flesh near the bone and its juices run clear. Add coconut milk and simmer on low flame for 4 minutes until the gravy thickens slightly. Do not boil it hard after adding the coconut milk.
Taste and add more salt only if needed. Add coriander leaves and switch off the flame. Rest the curry for 5 minutes before serving.
Before you start
- How long does Nadan Chicken Curry take?
- 59 minutes from start to finish. That is 15 minutes of preparation and 44 minutes of cooking.
- How many people does Nadan Chicken Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Nadan Chicken Curry vegetarian?
- No, it contains meat or fish.
- Is Nadan Chicken Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Nadan Chicken Curry?
- 750 grams Chicken, 2 grams Curry leaves, 33.3 grams Cookd Chicken Masala, 200 ml Coconut Milk, 1.5 grams Turmeric Powder, 3 grams Cinnamon, and a few more listed on this page.
- Do I need a pressure cooker for Nadan Chicken Curry?
- No, it is cooked in an open pot.
- How many calories are in Nadan Chicken Curry?
- About 522 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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