Author Topic: Naadan Chicken Curry  (Read 3503 times)

0 Members and 1 Guest are viewing this topic.

Offline tempest63

  • Indian Master Chef
  • ****
  • Posts: 480
    • View Profile
Naadan Chicken Curry
« on: November 28, 2014, 09:19 PM »
This one is from simpleindianrecipes.com and looks like another good contender for the weekend curry cook-in

(Nadan Kozhi Curry, Kerala Chicken Curry, Country Chicken Curry)

Naadan Kozi (Chicken) Curry is one of the basic chicken curry recipe from the country sides. It is a very aromatic, spicy ad bright looking curry mainly flavored with coconut bits, curry leaves and onions. There are many other curries like the one I've already shared - Chicken curry with coconut milk, Chicken curry with roasted coconut etc. However, this is the simplest one with very few ingredients. It is perfect for bachelors as it does not require any grinding.

Ingredients
Chicken - 1 kg (cut into medium size pieces)
Onion - 6 (sliced thinly)
Ginger - 2" piece (crushed)
Garlic - 1 bulb (crushed)
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/8 tsp
Red chilly Powder - 2 tbsp
Coriander Powder - 2 tbsp
Turmeric Powder - 1/2 tsp
Crushed Whole Spices - 1" cinnamon, 2 cloves, 2 cardamom, 1 tsp Fennel seeds, 1/2 tsp Peppercorns (or use store bought chicken masala powder)
Curry Leaves - 2 sprigs
Coconut pieces - 2-3 tbsp
Coconut oil - 3 tbsp
Salt - as needed

Method
Heat the oil in a heavy bottomed pan and crackle the mustard seeds.
Reduce the heat and add the fenugreek seeds. Fry for few seconds.
Add the ginger, garlic, curry leaves and crushed whole spices. (Reserve a pinch to add at the end.)
Cook for about half a minute.
Add the sliced onions and saute. Add some salt to speed up the process.
Saute on medium heat for 10-15 minutes till it become golden brown and pasty.
Add the salt, turmeric powder, coriander powder and chilly powder. Mix together and fry for few seconds to awaken the aroma of the spices.
Add the chicken pieces and toss to coat with the spices.
Cover and let it cook in its own juices for about 5 minutes.
Add required amount of  water. Cover and cook on medium heat for about 10 minutes.
Add the coconut bits at this stage. Reduce the heat and cook covered for another 10 minutes till oil separates from the gravy.
Finally add a pinch of the crushed spices and some fresh curry leaves.
Switch off and keep covered till you are ready to serve.






Offline tempest63

  • Indian Master Chef
  • ****
  • Posts: 480
    • View Profile
Re: Naadan Chicken Curry
« Reply #1 on: December 08, 2014, 05:24 AM »
I knocked this up over the weekend and must admit it needs more work. Final taste was ok but I made some errors, too wide a pan, not enough coconut oil, over crushed the whole spices.
I used half a cup of dedicated coconut but there was very little coconut flavour to the final result.
Whilst it was very edible it is a work in progress and requires tinkering with.

T63


Online Yousef

  • Elite Curry Master
  • Curry Recipes Site Owner
  • Administrator
  • *****
  • Posts: 1211
    • View Profile
    • Curry Recipes
Re: Naadan Chicken Curry
« Reply #2 on: December 09, 2014, 08:30 PM »
This looks good I would use coconut milk instead of oil and I bet you it's much better.

Also would add chicken stock as well.

Stew

Offline tempest63

  • Indian Master Chef
  • ****
  • Posts: 480
    • View Profile
Re: Naadan Chicken Curry
« Reply #3 on: December 13, 2014, 08:35 AM »
This looks good I would use coconut milk instead of oil and I bet you it's much better.

Also would add chicken stock as well.

Stew

Nadan Kozhi Curry-Nadan Chicken Curry - YouTube
www.youtube.com/watch?v=xnFUNdR0ckc

Uses coconut milk so I would try this one if I spoke the lingo. No English subtitles unfortunately.


Offline tempest63

  • Indian Master Chef
  • ****
  • Posts: 480
    • View Profile
Re: Naadan Chicken Curry
« Reply #4 on: December 13, 2014, 08:58 AM »
I got this off the web (mariasmenu.com) and it has similarities to the recipe I posted earlier so I may give this a go over the coming week.


Save
 
Print
Nadan Chicken Curry
Author: Maria Jose Martin
Recipe type: Side dish Cuisine: Indian, South Indian, Kerala, Keralan
 
Ingredients
Chicken - 800 gms (measured after cleaning)
Pepper powder - 1 tsp
Vinegar- 1 tsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Fennel seeds - 1 tsp
Garam masala - 1 tsp
Small onion / shallots - 6
Chopped garlic - 2 tsp
Water - 3 tbsp
Onion - 3 medium, sliced
Crushed ginger and garlic - 1 tbsp, each
Green chilli - 4-6, slit lengthwise
Tomato - 1 medium- big, sliced
Potato - 1 medium, cubed
Medium thick coconut milk - 13/4 - 2 cups
Thick coconut milk - ½ cup
To temper
Mustard seeds - 1 tsp
Shallots / small onion - 8, sliced
Dry red chilli - 2
Curry leaves
Oil - I used coconut oil
Salt
Instructions
Marinate cleaned chicken pieces with salt, pepper powder and vinegar. Grind together ingredients listed from coriander powder - water, to a smooth paste.
Heat oil and add sliced onion. When it turns golden - dark brown, add crushed ginger garlic and green chilli. Cook for 3-4 mins. Add ground masala and cook till oil starts appearing, say 2-3 mins. Add sliced tomato and mix well.
Add marinated chicken pieces, salt and cubed potato. Mix well. When chicken pieces start changing colour, add medium thick coconut milk. Mix well and bring it to a boil. Reduce flame and cover and cook chicken till it's done, 20-25 mins.
Add thick coconut milk and stir well. Continue to cook on low flame for 5-7 mins and remove from fire.
In a small pan, heat the oil and crackle the mustard seeds. Add sliced small onion, dry red chilli and curry leaves. Fry till the small onion turns golden brown. Add this to the chicken curry.
Notes
The gravy tends to thicken as it rests, so adjust the consistency accordingly. The curry tastes great the next day, since the flavour is settled by that time. Add a little water while reheating the curry.

The original recipe uses duck instead of chicken, so you can also use duck for this recipe. If you are using duck, use more vinegar while marinating. Also the cooking time will be a bit longer.

The original recipe uses more coriander powder, if you like a strong coriander taste, you can add 3 tbsp coriander powder, instead of 2 tbsp.
Since salt is added while marinating chicken, be careful when you add it to the masala.

You can do the tempering in ghee, if you like.

Offline gansant

  • Junior Chef
  • *
  • Posts: 17
    • View Profile
Re: Naadan Chicken Curry
« Reply #5 on: May 01, 2017, 10:05 PM »
Just finished stuffing our faces with this one and it's a great simple curry. What we did like is the aromatic side of the dish. Had a moregasm, only more will suffice. Thanks for posting.


 

  ©2020 Curry Recipes