How To Make Nadan Chicken Curry: A Step-by-step Guide For The Perfect Dish!

Embark on a culinary adventure to the heart of Kerala, where the tantalizing aroma of nadan chicken curry fills the air. This traditional dish, a testament to Kerala’s rich culinary heritage, is a symphony of flavors that will ignite your taste buds. In this comprehensive guide, we’ll reveal the secrets of how to make nadan chicken curry, empowering you to recreate this beloved dish in your own kitchen.

Ingredients:

• 1 whole chicken (around 1.5 kg)
• 1 cup coconut oil
• 10-12 dried red chilies (Kashmiri or Byadagi)
• 10-12 cloves of garlic
• 10-12 peppercorns
• 1 tablespoon of coriander seeds
• 1 tablespoon of cumin seeds
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of garam masala
• 2 cups of coconut milk (fresh or canned)
• 1 cup of water
• Salt to taste
• Curry leaves for garnish

Step-by-Step Instructions:

1. Prepare the Chicken:

• Clean and cut the chicken into medium-sized pieces.
• Marinate the chicken with salt and turmeric powder for at least 30 minutes.

2. Roast the Spices:

• Heat coconut oil in a large pan.
• Roast the dried red chilies, garlic, peppercorns, coriander seeds, and cumin seeds until fragrant and dark brown.

3. Grind the Roasted Spices:

• Transfer the roasted spices to a blender and grind them into a fine powder.

4. Sauté the Onions:

• Add chopped onions to the same pan and sauté until golden brown.

5. Add the Ground Spices:

• Add the ground spice powder to the onions and cook for 2-3 minutes until the raw smell disappears.

6. Add the Chicken:

• Add the marinated chicken to the pan and stir well to coat with the spices.
• Cook the chicken for 8-10 minutes, stirring occasionally.

7. Add Coconut Milk and Water:

• Add coconut milk and water to the pan.
• Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.

8. Season and Garnish:

• Add salt to taste and garam masala.
• Garnish with curry leaves.

Tips for a Perfect Nadan Chicken Curry:

• Use fresh coconut milk for the authentic flavor.
• Adjust the spice levels to your preference.
• Don’t overcook the chicken, as it will become tough.
• Serve hot with rice or appams.

Variations:

• Green Nadan Chicken Curry: Add a handful of fresh green chilies to the roasted spice mixture for a spicy twist.
• Chettinad Nadan Chicken Curry: Use a blend of chettinad spices, including star anise, cinnamon, and cloves.
• Thalassery Nadan Chicken Curry: Add a few pieces of kokum (garcinia) to the curry for a tangy flavor.

Health Benefits of Nadan Chicken Curry:

• Rich in protein from the chicken
• Contains antioxidants from the spices
• Coconut milk provides healthy fats
• Turmeric has anti-inflammatory properties

Pairing Nadan Chicken Curry:

• Rice: The perfect accompaniment to soak up the flavorful sauce.
• Appams: Soft and fluffy pancakes that complement the curry’s spice.
• Parottas: Flaky and layered flatbread that adds a crispy texture.

“The Ultimate Nadan Chicken Curry Experience”

Conquer the art of making nadan chicken curry with this comprehensive guide. Impress your family and friends with this authentic Kerala delicacy. Experiment with variations and explore the endless possibilities of this culinary masterpiece. Let the flavors of Kerala dance on your palate and create a symphony of taste that will leave you craving for more.

Top Questions Asked

Q: Can I use store-bought curry powder instead of roasting the spices?
A: Yes, but the flavor will not be as authentic.

Q: How can I make the curry spicier?
A: Add more red chili powder or green chilies to the roasted spice mixture.

Q: How long can I store the nadan chicken curry?
A: The curry can be stored in the refrigerator for up to 3 days.