Kerala Naadan Chicken Curry

 

Ingredients

• Onion – 3 to 4 nos
• Shallots – 8 to 9 nos
• Tomatoes – 2 nos
• Green chilli – 3 to 4 nos
• Ginger- 1 nos
• Garlic – 6 to 7 nos
• Curry leaves – 3 to 4 sprigs
• Cashewnut – 17 to 18 nos
• Red chilli powder – 1 1/2 tbsp
• Coriander powder – 2 tbsp
• Turmeric powder – 1/2 tbsp
• Coconut pieces – 1 cup
• Fennel seed – 1 tsp
• Mustard seed – 1 tsp
• Salt – 4 to 5 tbsp
• Oil – 6 to 7 tbsp

Method

1. Grind the fennel seed into a fine paste and set it aside.
2. Then crush the ginger and garlic into a fine paste and set aside.
3. Again, grind the soaked cashewnut and set it aside.
4. Heat oil in a pan and add red chilli powder and coriander powder.
5. Saute and fry them well.
6. Heat oil in a pan and add coconut pieces.
7. Fry them well, drain, and keep them aside.
8. Heat oil in a pan, add mustard seeds, and allow them to splutter.
9. Then add the onions and sauté them well.
10. Add shallots and green chilli.
11. Saute them well for a few minutes.
12. Then add crushed ginger and garlic paste.
13. Sauté them well for a few minutes.
14. Then add curry leaves and turmeric powder.
15. Saute them well.
16. Then add the tomato pieces and sauté them well.
17. Again, add the fried coconut pieces and sauté them well.
18. Add the cleaned chicken pieces and mix them well.
19. Add water to the roasted masala mix and stir it well.
20. Then pour the roasted masala mix and water into the chicken curry pan and combine them well.
21. Cover and cook till the chicken is well cooked.
22. Remove the lid and check whether the chicken is well cooked or not.
23. Once the chicken curry is ready, remove it from the fire and serve.

Source: Village Cooking Kerala