Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Nadan Chicken Curry
Nadan Chicken Curry is a simple and easy flavourful Chicken curry to be served with rice, rotis or tiffin items.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Indian
Keyword:
Chicken, chickencurry
Servings:
4
Ingredients
500
Grams
Chicken
2
Green Chilli
optional
1
Cup
Thin Coconut milk
¾
Cup
Thick Coconut Milk
1
big
Tomato
Chopped
1
Tablespoon
Ginger Garlic Paste
2
Spring
Curry Leaves
8
Shallots
Chopped
½
Teaspoon
Turmeric Powder
2
Teaspoon
Coriander Powder
1
Teaspoon
Chilli Powder
1
Teaspoon
Garam Masala Powder
Salt
to taste
For Tampering
2
Tablespoon
Coconut Oil
5
Cloves
1
inch
Cinnamon
2
Bay Leaves
1
Star Anise
1
Javitri
1
Teaspoon
Cumin Powder
1
Teaspoon
Fennel Seeds
Instructions
Wash and clean the chicken pieces and set aside.
Heat oil in a wok. Add in Cinnamon, Cloves, Javitri, Bayleaves, StarAnise. Saute until nice aroma comes out.
Add in cumin seeds and fennel seeds. Wait until it splutters.
Add in onion and curry leaves and saute until onion gets glossy.
Add in tomatoes and salt to taste and saute until the tomatoes get mushy.
Add in ginger garlic paste and saute them.
Add in the chicken and saute them.
Add in Coriander powder, Chilli powder, Turmeric powder and Garam Masala powder and saute them.
Add in thin coconut milk and salt to taste and saute until the chicken cooks well.
If needed adjust the water level. Add in the thick coconut milk and cook only few minutes and switch off the flame.
Delicious chicken curry is now ready to serve.
Notes
Cooking the chicken in the thin coconut milk gives good taste to the chicken.
Add the thick coconut milk only at the end or the mixture might cuddle.
I have added very less spice. So if you need a spicy curry increase the spices as per your requirements.
Coconut oil can also be replaced with Cooking oil.