Monday, August 19, 2013

Kerala Chicken Curry | Nadan Chicken Curry Recipe


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  kerala chicken curry

Kerala chicken curry recipe; this nadan chicken curry is one of the best chicken curries from Kerala.

Nadan kozhi curry or nadan chicken curry (translated as country chicken curry) is the most basic chicken curry from down South, Kerala, though a bit spicy, sauted in coconut oil and lastly a small seasoning with curry leaves and whole red chillies makes this one truly traditional and special.

Again, this Kerala chicken curry is amma's recipe....which she has perfected over the years....and making this always reminds me of her (I live a good 10 hours away from her). The secret to the success of this curry is the sauting of onions in low flame until they are light brown and after adding chicken, again sauting it till all the moisture is absorbed without adding any water....and that makes all the difference!!

kerala chicken curry 1

The oh! so glamorous butter chicken gets all the attention from around the world, and basic everyday curries like this one gets sidelined.......always a comfort food which can be made with the bare minimum ingredients ....... sadly never got any international attention...just kidding!!

It is a belief that making Indian curries are very troublesome and difficult...but I assure you that, you can make this without much trouble, just follow my instructions and you will have wonderful chicken curry ready for dinner....please store some garam masala in your pantry....this comes handy while making Indian curries.

I love spices and love spicy food, you can reduce the chilly powder if you like it less....but one important suggestion is to use Kashmiri Chilly Powder as this has very dark color and the spice/heat is very less compared to ordinary Red chilly powder....I think I have mentioned this a number of times here....just reminding you.
kerala chicken curry 2

Coconut oil imparts the country flavor to this curry along with fresh curry leaves....if you ever chance to visit Exotic Kerala, I would recommend this curry to try!! especially if you are visiting the backwaters of Kuttanad or Kumarakom. To bring in more exotic touch to this curry you can add 3/4 cup of thick coconut milk instead of water at the last stage.....okay, now that I mentioned it...next time I am adding coconut milk!!

Recipe Source: Amma.
Kerala Chicken Curry Step by Step Method:
Gather all the ingredients for mincing or pasting.


I used my food processor; just cut onions and ginger roughly and put in the food processor along with garlic, green chilly, and curry leave, and blitz away!.

Minced!!

In a heavy bottomed large Kadai or pan or whatever is available in your kitchen (just make sure it will hold one kg meat), heat 4 tbsp of coconut oil. Add in cardamons, cinnamon, cloves and fennel.

Add in the minced onion mix. Once it becomes hot, reduce the flame and let it saute on low flame for 15 min or until the onions becomes medium brown. At this point add salt too.


You can also, add chicken fat (if there are any) to this...let it fry away on low flame....stir occasionally, so that it does not get sticked to the pan

Meanwhile, measure the spices on to a plate...for your ease.


This is the color we are looking for...the more dark the better!!


Add in the masala powders and mix.....remember low flame all the way.


Add in the chopped tomatoes.


And mix and add little water about 1/4 cup....this is just to make the tomatoes all mushy and cook faster.


Again saute for another 10 minutes or until oil comes out...this is really important!! so have patience till the oil starts coming out. Let me also mention that, this is the basic curry sauce.....you can make this ahead and freeze or refrigerate ....and then later heat this up and proceed to the next step. See that oil?? Yeah, we are on!!


Add in the chicken.


Mix them up.....add some fresh curry leaves...and allow the chicken to be mixed on low flame for another 10 minutes or so...this is to make moisture in the chicken to be absorbed, and it will be lightly fried....so do not add water....after about 10-15 min...the chicken will be 3/4 cooked....you can also cover the pan.


The chicken is cooked, juicey and tender....I added about 1/2 cup of water and allowed it to simmer a few minutes....if you want a thick gravy 1/2 cup will be fine...but for a not-so-thick-gravy.....can add 1/4 cup more water...I am a thick-gravy-kind-of-person :)

Lastly, the second seasoning... heat another small kadai or pan with a tsp of coconut oil and add in the mustard seeds, red chilly, and curry leaves....lightly fry it and pour this on top of the curry....preferably just before serving.


I'd like to keep the chicken in the kadai/pan for 5 minutes or so....and then serve....so that the gravy will be really thick!!
nadan chicken curry

This will go with Indian flat bread, Bread, Quick Bhatura, Kerala Puttu, Appam.

INGREDIENTS
Chicken: 1 kg, bone-in-chicken cut into medium sized pieces
Onion: 3, minced
Ginger: 1.5 inch, minced
Garlic: 18-20 cloves, minced
Green chilies: 4
Tomatoes: 2, large chopped or 3 medium
Salt: 1.5 tsp or as needed
Coconut oil: 4 tbsp
Water: About 1 cup....to add to tomatoes and lastly to chicken
Curry leaves: 1 sprig
FIRST SEASONING:
Cardamon: 3 or 4, lightly crushed
Cloves: 3 or 4
Cinnamon: 1/4 inch piece
A fat pinch of fennel seeds.(optional)
MASALAS: 
Kashmiri Red Chilly Powder: 1 1/2 to 2 tbsp, adjust according to your taste.(if using ordinary red chilly powder, reduce by half)
Coriander powder: 1 tbsp, heaped
Turmeric: 1/4 tsp
Pepper powder: 3/4 tsp
Garam Masala: 2 tsp
SECOND SEASONING/TADKA:
Coconut oil: 1 tsp
Whole red chilies: 4-5, broken
Mustard seeds: 3/4 tsp
Curry leaves

METHOD:
Gather all the ingredients for mincing or pasting. I used my food processor; just cut onions and ginger roughly and put in the food processor along with garlic, green chiles, and curry leave, and blitz away.

In a heavy bottomed large Kadai or pan or whatever is available in your kitchen (just make sure it will hold one kg meat), heat 4 tbsp of coconut oil. Add in cardamons, cinnamon, cloves and fennel.

Add in the minced onion mix. Once it becomes hot, reduce the flame and let it saute on low flame for 15 min or until the onions becomes medium brown. At this point add salt too.

You can also, add chicken fat (if there are any) to this...let it fry away on low flame....stir occasionally, so that it does not get sticked to the pan.

Meanwhile, measure the spices on to a plate...for your ease.

Once the onions are brown, add in the masala powders and mix.....remember low flame all the way. Add in the chopped tomatoes.

And mix and add little water about 1/4 cup....this is just to make the tomatoes all mushy and cook faster.

Again saute for another 10 minutes or until oil comes out...this is really important!! so have patience till the oil starts coming out. Let me also mention that, this is the basic curry sauce.....you can make this ahead and freeze or refrigerate ....and then later heat this up and proceed to the next step. See that oil?? Yeah, we are on!!

Add in the chicken. Mix them up.....add some fresh curry leaves...and allow the chicken to be mixed on low flame for another 10 minutes or so...this is to make moisture in the chicken to be absorbed, and it will be lightly fried....so do not add water....after about 10-15 min...the chicken will be 3/4 cooked....you can also cover the pan.

The chicken is cooked, juicey and tender....I added about 1/2 cup of water and allowed it to simmer a few minutes....if you want a thick gravy 1/2 cup will be fine...but for a not-so-thick-gravy.....can add 1/4 cup more water.

Lastly, the second seasoning... heat another small kadai or pan with a tsp of coconut oil and add in the mustard seeds, red chilly, and curry leaves....lightly fry it and pour this on top of the curry....preferably just before serving.

NOTES 
I'd like to keep the chicken in the kadai/pan for 5 minutes or so....and then serve....so that the gravy will be really thick.

64 comments:

  1. Take a bow Nisa. The chicken preparation looks simply awesome.
    Deepa

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  2. Even a vegetarian will drool here..Wat a droolworthy chicken curry..fingerlicking definitely.

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  3. This is one of those recipes that the smell of it while it's cooking would drive you crazy! All those flavors! Lovely dish Nisa!

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  4. This looks wonderful, Nisa! Definitely a must try. I love spicy foods so this is for me!

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  5. this looks delicious, i have to do it.

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  6. Nice curry chechi. the sight of the curry can even drive a vegeterian crazy

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  7. :) Tried it out & came out super.. Thanks a lot.. :)

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  8. I tied this recipe when my son's friends came over for lunch. Followed your step-by-step instruction and it came out so well!! The kids - (imagine 4 hungry 13 year olds) gobbled it up and were all praise for my cooking. I am a vegetarian hence couldn't obviously taste it but my son who is a great critic said it was awesome!! Thanks Nisa for the awesome recipe and the clear instructions!! Even without tasting, one cannot go wrong with your recipes!!

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    Replies
    1. Hello Aruna, thank you for this wonderful feedback! I am so glad that I could help you :)

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  9. One of the nicest chicken curry were had in. ages...great with everything;)

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  10. Great recipie .. very good ....

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  11. Thank you for the most delicious chicken curry, just couldnt stop eating Yummy!
    Did u add coconut milk in the dish pictured above? Mine turned out much darker, but still yummy tho'

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    Replies
    1. No I did not add coconut milk to this curry, but you can if you want too...thick coconut milk would be ideal! ....thanks for trying out....and stopping by with the feedback!

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  12. I tried it out and it came out amazing! Great recipe! :)) thanks!

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  13. Yummmy. ..and amazing I loved it.. thank you. ... for introducing this nadan style in a simple way....

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  14. Very delicious and so well explained. Love the clicks. So tempting. Bookmarking to try. Thanks for sharing.

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  15. Nisa sayippine ittonnum padippichu kodukkalle lol...

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  16. I tried this today and it came out really good. This is similar to what I do except
    I add four tbsp of coriander power.And I don't do the last stage where we add the red chillies. But yours tasted way better than mine. Thanks a lot.

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    Replies
    1. So glad that you enjoyed the curry! Thanks for your feedbacks!

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  17. Thank you for the recipe. I prepared it & it was awesome !!!

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    Replies
    1. I am so glad to hear this Shashikala....thanks for stopping by with this amazing feedback!

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  18. Found this recipe on pinterest. Just made thisfor dinner... oh my gosh so fantastically delicious! You should write a cookbook! I followed directions exactly even adding coconut milk at the end as you suggested. Yummy!! Tastes very authentic, I love Indian food! Definitely bookmarking this one.

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    Replies
    1. Hello Anon-Thank you so much for stopping by with this amazing feedback....I am so glad that you enjoyed it...and thank you for the lovely inspiration and kind words....you really made my day!!

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    2. Just stopping by again to say that this is my go-to chicken curry recipe. Still in love with this one over a year later :) Making it again tomorrow for dinner, headed to market soon for ingredients. Mouths watering thinking about it!

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    3. Thank you! you made my day! Enjoy :)

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  19. Thanks...made my variation of it and am hoping it will turn out awesome :)

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  20. Thanks allooot :) came out awesome..i was searching for a chicken recipe with a homely taste and this is it

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  21. Quick question..can I substitute water added with coconut milk. Do you think it will affect the taste. I am planning to make a nadan chicken recipe coming weekend.

    thanks

    Raju

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    Replies
    1. Hi Raju, adding coconut milk to it will make the gravy and thicker and creamier....it would be better to add a little thick coconut milk towards the end...but make sure u switched off the fire immediately or else it will curdle...taste would be slightly different...but it will be good :)

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  22. this was super ,my son just loved it...

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  23. Is there anything I can substitute for Kashmiri Chilly Powder?

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    Replies
    1. No!! but then u can use ordinary chilli powder (half the amount as heat is very high) and a few drops of red food color. You can also, buy whole kashmiri chilli and roast lightly and powder them....hope this helps.

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  24. I hardly ever leave reviews but I am a relatively novice cook aNd I tried this recipe.. Omg.. AMAZING!!!! My family practically inhaled it!!!

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  25. It's high time I'm commenting... but I can't stop myself from saying something. Thanking you for such a delicious recipe. I feel like much obliged, it could take me back to my childhood and hometown.

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  26. Stumbled your blog while "googling" kerala chicken curry. Made it, Loved it. Amazing Flavor.
    Thanks

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    Replies
    1. Thank you for stopping by with the feedback...so glad you enjoyed it!

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  27. Kidu....:) Thanks for sharing this.

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  28. Tried this out today.It turned out amazingly deliciousI added coconut milk too. I think this is one of the few times that I barely altered the recipe to suit my tastes.Thanks a lot!

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    Replies
    1. George, yes! it was a wise decision to add coconut milk....it just takes the curry to the next level....so very traditional!...thanks for the comment.

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  29. Thanks for sharing this . I was searching for a good chicken recipie and found it, Really tasty chicken. Thanks again :)

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  30. Hi Nisa...dis looked so tasty and so nadan that I couldn't resist trying this...and u know what my hubby....reminded him of his mom's chicken curry....😊😊 Cant explain how much that meant to me....thanks a ton dear....😊

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  31. Thought this curry was very tasty, followed it almost exactly, needed to add some additional chilli for a bit of heat. This curry has a really good depth of flavor and the layering of spices works well with the various tempering. This technique was new to me and i was very pleased with the results. The curry has some nice notes coming through from the spices, a nice sweetness from the tomatoes and onions, and some good heat. i did however feel that it could perhaps do with a sour note to balance it fully, have you ever tried adding tamarind to it?

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  32. നാടന്‍ ‍ ചിക്കന്‍ കറി കഴിച്ചിട്ട് വളരെ നാളായി...
    ഒന്നു പരീക്ഷിച്ചു നോക്കട്ടേ..... വളരെ നന്ദി.... :-))
    ടി. ജെ. തൃശ്ശൂര്‍

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  33. When should we add salt? Confused...!!!

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    Replies
    1. It would be better to add along with the onions.

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  34. Thank you for such a detailed recipe with amazing pictures that guide us every step.You are a very gifted teacher! God bless you!! It tastes like my Mummy's chicken curry:)

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  35. Hi nisa, tried this for my easter lunch... a lip smacking recipe.. im a big fan of ur recipes.. Thanks

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  36. This is the best chicken curry i have made in my life! My husband found it a bit too spicy so next time i will reduce the chilli powder. Hope this wont alter the flavour and more the heat of the dish?

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  37. my nmouths watering looking at the pics dear!Amazing recipe. Yummy!

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  38. Chechi,Thanks for this wonderful recipe.. Loved it :-)

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Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.



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