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Friday, September 16, 2011

Ezy Nadan Chicken Curry

Nadan Chicken Curry is a well-known Malabar Chicken Curry.An easy-to do variation of this traditional Keralite gravy is given here to try at home.Authentic Curry is done using fresh coconut milk or without it.U can substitute the ground masala adding (chilli powder 3/4 tsp,coriander powder-1 tsp,cumin powder -1/4 tsp) and try this dish.Try this tasty Chicken delight for variation at home and Enjoy ur Meal!.Bon Appetit!.

Nadan Chicken Curry - Chicken cooked in coconut milk with selective spices

Ingredients

500 gms  fresh chicken
1 1/2 tsp masala powder (dry roast and grind these spices 6 red chillies, 1 tbsp coriander seeds, 1/4 tsp cumin seeds)
1 small size onion  + 1 medium-sized tomato - (paste it fine)
1/4 tsp turmeric powder
1cm size ginger - crushed
3 garlic pearls - pressed with Garlic-press or back of the knife
1 tsp salt or to taste
2 tsp refined oil
1 tbsp coconut milk powder dissoved in 200ml water
200 ml water
1 tsp mustard seeds
a sprig of curry leaves
3 green chillies(slit) or red chillies
1 tsp chopped coriander leaves
1 cm cinnamon stick,2 cloves,2 green cardamoms

Directions:

1.Marinate the chicken pieces with half the ground masala powder,turmeric  powder and 1/2 tsp salt for 20 mins in the fridge.
2.Heat oil in a pressure pan,fry cinnamon stick,cloves,green cardamoms.Splutter mustard seeds,add curry leaves,whole green or red chillies,crushed garlic and pressed garlic and saute for a min or 2 till onion becomes transparent.
3.Add the onion-tomato paste,then the remaining dry-roasted ground masala powder,turmeric powder,then add the marinated chicken pieces and bring it to boil for 3 mins .
3.Then add cicken pieces,salt and 200ml water and mix well.Cover with pressure-cooker lid and pressure-cook upto 4 whistles.Keep it aside for 10 mins.
4.After 10 mins,add the dissolved coconutmilk and chopped coriander leaves,cover with a lid and bring it to boil for 5-7 mins till the gravy becomes thick and oil begins to flow on top on medium flame.Turn off the flame.Garnish with chopped coriander leaves.
5.Serve this yumm Nadan Chicken Curry hot  with steamed rice or Indian Breads.

4 comments:

Malar Gandhi said...

Amazing chicken curry it is. Very appetizing.

Its a pleasure to trail back to your blog...you have a great collection here. Love to browse leisurely.

Happy blogging, Happy Cooking:):)

Alice Lynn Alfred said...

Curry is one of my all time favorites....would rather have this, any day, than American food (aka burger and fries)!!

Ramya said...

this looks very yum...with a creamy gravy

MyKitchen Flavors-BonAppetit!. said...

Thanks a lot @ Malar -I'm delighted to hear from U.Thanks for dropping in.
@ Alice - Happy to hear from U again.Thanks for dropping in.
@ Ramya - Happy to read Ur valuable feedback of this Malalbar traditional Chicken Curry.