10 August 2015

Nadan Chicken Curry / Kerala Chicken Curry

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Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
  1. Chicken,medium pieces- 600 to 700 gms
  2. Ginger,finely chopped - 1.5 tsp
  3. Garlic ,finely chopped - 1.5 tsp
  4. Green chilies,cut vertically - 1 or 2( according to taste)
  5. Curry leaves - 2 sprigs
  6. Shallots,sliced - 1/2 cup
  7. Onion ,sliced - 2 cups ( 2 large)
  8. Coconut,sliced - 1/4 to 1/3 cup
  9. Turmeric powder - 1/2 tsp
  10. Coriander powder - 1 tbsp
  11. Kashmiri chili powder- 1.5 tbsp(see notes)
  12. Garam masala powder - 1.5 tsp
  13. Tomato ,chopped - 1/2 cup( 1 medium)
  14. Hot water - as required
  15. Curry leaves - 1 sprig
  16. Salt - to taste
  17. Coconut oil - as required
For Marination:
  1. Kashmiri chili powder- 1/2 tsp
  2. Black pepper powder - 1/2 tsp
  3. Turmeric powder - 1/4 tsp
  4. Ginger -garlic paste - 3/4 tsp
  5. Salt - to taste
  6. Water -2 to 3 tsp

  • In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots
  • Saute until shallots turn soft.Next add onion and mix well.
  • Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)
  • Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.Saute till raw smell leaves.
  • Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.Stir well in between to avoid burning.
  • Next add the marinated chicken.Add more salt if required.Mix well.
  • Add sufficient quantity of hot water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)
  • Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.
    • For best results , use homemade garam masala , you can find the recipe here.
    • I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.


    1. I tried this nadan chickn curry.. it was super.. thanks a lotttt..! Best one i evr made..

    2. It is really good. I made it couple of times already.

    3. Is the coconut actually "Sliced" or should it be "Shredded"? Could I use "Shredded" instead of "Sliced"?

      1. use sliced coconut and not shredded.You may skip using coconut slices if not available

    4. Good recipe. Tried now and it came out well. I added a bit of coconut milk as well.

    5. We don't need to use chicken masala ?

      1. Hi Alwin you can use chicken masala instead of garam masala..make sure you adjust the quantity of chili powder accordingly.


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