Kerala style - naadan chicken curry

Kerala style - naadan chicken curry

Based on 1 ratings
Roshan Thomas

Roshan Thomas

Community member

"This curry goes well with any Indian dishes."

Difficulty

Medium 👍

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
4 tbsp
coconut oil
3
onions
½ tsp
salt
2 sprigs
Curry leaves
1 cob
ginger
1 head
garlic
1 tsp
pepper
tsp
garam masala
2 tbsp
Coriander powder
2 tsp
vinegar
500 g
Chicken
3 bulbs
green chilis

Utensils

sauté pan

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  • Step 1/7

    Add coconut oil in a heated tawa. Add the chopped onions and salt. Sauté it until the onions turn transparent.
    • 4 tbsp coconut oil
    • 3 onions
    • ½ tsp salt
    • sauté pan

    Add coconut oil in a heated tawa. Add the chopped onions and salt. Sauté it until the onions turn transparent.

  • Step 2/7

    Add the curry leaves and sauté for a minute. (You can also add a diced tomato if you want a bit more tanginess.) Add the rest of the masalas - garam masala, coriander powder & pepper.
    • 2 sprigs Curry leaves
    • 1 tsp pepper
    • tsp garam masala
    • 2 tbsp Coriander powder

    Add the curry leaves and sauté for a minute. (You can also add a diced tomato if you want a bit more tanginess.) Add the rest of the masalas - garam masala, coriander powder & pepper.

  • Step 3/7

    Sauté the mixture until the raw smell of the masalas goes away.

    Sauté the mixture until the raw smell of the masalas goes away.

  • Step 4/7

    Add the chopped ginger, green chilly and garlic. Sauté it until the mixture blends well. Add the vinegar after a minute. The vinegar will bring all the masalas to a mix. (If you are not using a non-stick pan, the vinegar will help to detach the masala from the utensil.)
    • 1 cob ginger
    • 1 head garlic
    • 2 tsp vinegar
    • 3 bulbs green chilis

    Add the chopped ginger, green chilly and garlic. Sauté it until the mixture blends well. Add the vinegar after a minute. The vinegar will bring all the masalas to a mix. (If you are not using a non-stick pan, the vinegar will help to detach the masala from the utensil.)

  • Step 5/7

    Add the chicken to the mix once everything is blended well.
    • 500 g Chicken

    Add the chicken to the mix once everything is blended well.

  • Step 6/7

    Mix the chicken with the masala and close the utensil with a lid. The water will come out of the chicken in a while. Reduce the flame and wait until the chicken is done (minimum 15-20 minutes).

    Mix the chicken with the masala and close the utensil with a lid. The water will come out of the chicken in a while. Reduce the flame and wait until the chicken is done (minimum 15-20 minutes).

  • Step 7/7

    The chicken is ready. You may garnish it with some extra curry leaves if you wish.

    The chicken is ready. You may garnish it with some extra curry leaves if you wish.

  • Enjoy your meal!

    Kerala style - naadan chicken curry

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