Naadan Chicken Curry
Naadan Chicken Curry
Naadan Chicken curry is a Kerala specialty. It could be the coconut gravy or the heady spices that makes you hooked to this naadan style of chicken curry. Whatever may be the reason, it is really a great treat for your taste buds. I used to have chicken with coconut milk gravy but it never tasted as good as Valiammachi’s (Jibu’s granny) Naadan curry. It was really a dhamakka, the first time, when I had with her tasty Idiyappam. The Naadan Kozhi (Chicken), potatoes thick gravy everything was finger licking good. The rich brown gravy was extremely delicious. I learned it from Mummy (my mil), who and her two sisters has got the same gifted hands as Valiammachi. ‘You can fill someone’s stomach, but you should be able to fill one’s heart as well!!’ That is a dialogue from “Ustaad Hotel”, a famous Malayalam movie, which I always connect to these three loving sisters, true to every word. So, without further ado, I invite you to this special naadan recipe..
Time : 40 mts
|Chicken||: 1 kg.|
|Onions||: 4 nos|
|Green Chilly||: 6 nos|
|Tomatoes||: 2 nos|
|Curry leaves||: 3-4 sprigs|
|Ginger garlic paste / crushed||: 1 ½ tbsp|
|Red Chilly Pdr||: 1 tsp|
|Coriander Pdr||: 2 ½ tbsp|
|Pepper pdr||: 2 tsp|
|Turmeric Pdr||: 1 tsp|
|Garam Masala Pdr||: 1 ½ tsp|
|Perumjeerah (aniseed) pdr||: ½ tsp|
|Cardamom Pdr||: ¼ tsp|
|Potatoes||: 1 -2 nos|
|Coconut milk||: 1 ½ cups|
|Coconut oil||: 2 tbsp|
Clean the chicken pieces. Slice the onions, slit or cut round green chillies, crush the ginger garlic. Heat oil, add the curry leaves, sauté the onion and green chillies till translucent, then add garlic and ginger and sauté for some time.
Mix all masala/ spice powders except cardamom powder with some water and make a good paste. Add this to onion mix and sauté for some time, till the oil start separating. Add the cubed tomatoes and fry for another two minutes.
Add the chicken and potatoes and salt and mix well with the gravy.
Add the skimmed coconut milk to the gravy and when the gravy starts to boil, reduce the flame and cook covered, stirring in between till the chicken is well done. Lastly, add ½ tsp cardamom powder and thick coconut milk and remove from fire. Serve hot.
- Naadan Kozhi (chicken) is the best for this recipe.
- Green chilly should be medium spicy. If it is too hot, reduce the no.
- Perumjeerah taste should dominate the masala, hence adding extra than in the Garam Masala.
- Cardamom powder should be added last, so the aroma entices everyone.
Enjoy and let me know, how it came out. God Bless!!