Kerala chicken curry recipe | Nadan chicken curry recipe with coconut milk

Marination

• 1 tbsp. lemon juice (optional)
• ¼ to ½ tsp red chili powder(less spicy variety like kashmiri or byadgi)
• salt as needed
• ¼ tsp turmeric
• ½ tsp garam masala powder
• 1/8 tsp of pepper powder
• ½ kg of chicken (500 grams)

Spices to roast and grind with enough water

• 1 ½ tbsp. coriander seeds
• 1 inch cinnamon stick
• 4 cloves
• 2 cardamom pods
• ¼ tsp. pepper corn
• ¾ tsp. fennel seeds
• ¼ tsp cumin (optional)
• 2 to 4 red chilies or ¼ tsp red chili powder (less heat variety like kashmiri or byadgi)

For gravy

• 1 ½ to 2 tbsp. Coconut oil
• ½ cup of sliced onions
• 1 tbsp. of ginger garlic paste
• ¾ cup of thin coconut milk

tempering

• 1 ½ tsp coconut oil
• 1 red chili (break and remove the seeds)
• 3 to 4 pearl onions sliced thinly
• 1 sprig of curry leaves

Preparation

1. Marinate chicken with the marinating ingredients and set aside for at least 30 to 45 mins.
2. Dry roast all the spices mentioned under to roast. Once cool add water and grind to a smooth paste.

Making kerala chicken curry

1. Heat coconut oil in a pan, add onions and fry till they turn translucent.
2. Add ginger garlic paste and fry till the raw smell goes off.
3. Add chicken and fry on a high flame till it turns white in color, for about 2 to 3 mins.
4. Pour the grinded spice mix. Mix well. Cover and cook till the chicken is done. Keep stirring in between. I did not use additional water, the moisture in the chicken and grinded spice mix was enough to cook.
5. Pour the coconut milk. Mix well. When the coconut milk begins to bubble cover and simmer for 5 mins. Check salt and adjust as needed. Off the heat
6. Heat a pan with coconut oil and fry onions till they turn pink; add curry leaves and red chili. When the leaves turn crisp. Pour this over the kerala chicken curry.