Naadan Chicken Curry

[tempest63]

This one is from simpleindianrecipes.com and looks like another good contender for the weekend curry cook-in

(Nadan Kozhi Curry, Kerala Chicken Curry, Country Chicken Curry)

Naadan Kozi (Chicken) Curry is one of the basic chicken curry recipe from the country sides. It is a very aromatic, spicy ad bright looking curry mainly flavored with coconut bits, curry leaves and onions. There are many other curries like the one I've already shared - Chicken curry with coconut milk, Chicken curry with roasted coconut etc. However, this is the simplest one with very few ingredients. It is perfect for bachelors as it does not require any grinding.

Ingredients
Chicken - 1 kg (cut into medium size pieces)
Onion - 6 (sliced thinly)
Ginger - 2" piece (crushed)
Garlic - 1 bulb (crushed)
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/8 tsp
Red chilly Powder - 2 tbsp
Coriander Powder - 2 tbsp
Turmeric Powder - 1/2 tsp
Crushed Whole Spices - 1" cinnamon, 2 cloves, 2 cardamom, 1 tsp Fennel seeds, 1/2 tsp Peppercorns (or use store bought chicken masala powder)
Curry Leaves - 2 sprigs
Coconut pieces - 2-3 tbsp
Coconut oil - 3 tbsp
Salt - as needed

Method
Heat the oil in a heavy bottomed pan and crackle the mustard seeds.
Reduce the heat and add the fenugreek seeds. Fry for few seconds.
Add the ginger, garlic, curry leaves and crushed whole spices. (Reserve a pinch to add at the end.)
Cook for about half a minute.
Add the sliced onions and saute. Add some salt to speed up the process.
Saute on medium heat for 10-15 minutes till it become golden brown and pasty.
Add the salt, turmeric powder, coriander powder and chilly powder. Mix together and fry for few seconds to awaken the aroma of the spices.
Add the chicken pieces and toss to coat with the spices.
Cover and let it cook in its own juices for about 5 minutes.
Add required amount of  water. Cover and cook on medium heat for about 10 minutes.
Add the coconut bits at this stage. Reduce the heat and cook covered for another 10 minutes till oil separates from the gravy.
Finally add a pinch of the crushed spices and some fresh curry leaves.
Switch off and keep covered till you are ready to serve.

[tempest63]

I knocked this up over the weekend and must admit it needs more work. Final taste was ok but I made some errors, too wide a pan, not enough coconut oil, over crushed the whole spices.
I used half a cup of dedicated coconut but there was very little coconut flavour to the final result.
Whilst it was very edible it is a work in progress and requires tinkering with.

T63

[Yousef]

This looks good I would use coconut milk instead of oil and I bet you it's much better.

Also would add chicken stock as well.

Stew

[tempest63]

This looks good I would use coconut milk instead of oil and I bet you it's much better.

Also would add chicken stock as well.

Stew

Nadan Kozhi Curry-Nadan Chicken Curry - YouTube
www.youtube.com/watch?v=xnFUNdR0ckc

Uses coconut milk so I would try this one if I spoke the lingo. No English subtitles unfortunately.

[tempest63]

I got this off the web (mariasmenu.com) and it has similarities to the recipe I posted earlier so I may give this a go over the coming week.


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Nadan Chicken Curry
Author: Maria Jose Martin
Recipe type: Side dish Cuisine: Indian, South Indian, Kerala, Keralan

Ingredients
Chicken - 800 gms (measured after cleaning)
Pepper powder - 1 tsp
Vinegar- 1 tsp
Coriander powder - 2 tbsp
Turmeric powder -

[gansant]

Just finished stuffing our faces with this one and it's a great simple curry. What we did like is the aromatic side of the dish. Had a moregasm, only more will suffice. Thanks for posting.