Naadan chicken curry: Why I thought of calling this ‘Naadan’ which means native, is because of the usage of coconut in the preparation of this curry. There are very few items in Kerala that are prepared without coconut based things. Be it fresh coconut, coconut milk or coconut oil, most dishes will use atleast one of these 🙂
It is not a very popular dish in our house, but I realized off late that it goes very well with Kerala porotta. If you go to local small food places in Kerala or even Tamil Nadu, they give porotta with this coconut based chicken curry and it tastes yummm!!! Some of the food combinations are soo irreplaceable 🙂 Like Biryani and raita, Kappa and Meen curry, Appam and Mutta curry. This has one such combination for me now, Kerala porotta and naadan chicken curry 😀
Boneless chicken – 200 gms
Shallots – 10-12 nos or Onion – 1 no
Ginger – 1 inch piece
Garlic – 5-6 pods
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Curry leaves – 2 strands
Potato – 2 nos, medium sized, cubed
Green chilli – 2 nos
Tomato – 1/2 no
Coconut milk(thick) – 5 tbsp
Coriander leaves – 5 strands
Salt – to taste(apprx. 1.5 tsp)
Coriander seeds – 5 tsp
Cinnamon – 1/2 inch
Cardamom – 2 no
Cloves – 4-5 nos
Fennel seeds – 1/4 tsp(optional)
Fenugreek seeds – 1/4 tsp
Black pepper – 1/4 tsp
Shredded coconut – 1/2 cup(apprx.)
1. Lightly roast the ingredients mentioned under ‘To grind’ section and grind them into a fine paste.
2. Heat oil in a saucepan. Put mustard seeds and once it crackles, add crushed ginger and garlic.
3. Once it turns light brown,add curry leaves, sliced shallots, chopped green chilli and half the salt.
4. Saute till shallots are cooked. Then add the ground mix, garam masala, turmeric powder and red chilli powder.
5. Saute till the spices cook well. Then add chopped tomatoes and saute till the oil starts to separate.
6. Then add chicken pieces(cubed into 2 inch pieces), cubed potatoes and the remaining salt. Let it cook covered. Add little water if required.
7. Once chicken is done, add coconut milk and stir well. Add water to bring it to the desired consistency.
8. Cook in medium flame for few mins, stirring frequently(the coconut milk can split if you don’t). Bring it to boil and remove from heat. Garnish with chopped coriander leaves.
Serve with Kerala porotta, chappati or Appam!