Department of Cultural Affairs, Government of Kerala

Kerala Culture

Nadan Chicken Curry

Chicken cut into medium pieces – ½ Kg
Shallots – 15 nos
Diced potatoes – 2 nos
Sliced green chilies – 4 nos
Chili powder – 1 tsp
Tomatoes cut into four – 2 nos
Coriander powder – 4 tsp
Fennel seeds – 1 tsp
Coconut thick milk – 1 cup
Khus khus – 1 tsp
Cinnamon – 2 sticks
Cloves – 6 nos
Star anise – 2 nos
Cardamom – 4 nos
Pepper corns – 8 nos
Biriyani leaf/ Rambha leaf – 2 nos
Salt – as required
Coconut oil – as required
Curry leaves – as required
Coriander leaves – as required
Chopped onions – ¼ tsp
Mustard seeds – ½ tsp
Dried red chilies – 3 nos
Method of Preparation:
In a pan, roast cinnamon, cloves, star anise, khus khus, pepper corns, cardamom, fennel seeds and dry curry powder (chili, coriander). Be careful not to burn it. Grind the mix finely. In a pan, add oil. Add onions, potatoes, green chilies to it and sauté well. Add chicken pieces, biriyani leaves, salt, the ground mixture and required amount of water into it. Cook it. When it is almost cooked, add tomatoes. Let the gravy thicken. Now add coconut milk. Remove from the flame before it boils. In a pan, add coconut oil and splutter mustard seeds. Add curry leaves and dried red chilies. Add this to the chicken curry along with coriander leaves. Serve hot.


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