Weekend we had a simple lunch but with a flavourful chicken curry, i tried Kerala style chicken curry which is well known as Naadan chicken curry.This yummy fingerlicking chicken curry tastes simply awesome when they are served with any kind of dish, yep they suits very well either with a simple white rice or a flavourful and rich ghee rice. Tastes more delicious even when served along with rotis. I got this recipe from Niya's world, she always makes me hungry with her yummy dishes and when i wanted to make this Naadan chicken curry,i immediately went to her space to check her chicken curry. I got hooked to her irresistible chicken curry and tried without any hesitation for our sunday lunch. Thanks to Niya for sharing this super flavourful Kerala chicken curry.Sending to Kerala Kitchen guest hosted by Julie and to Divya's The Master Chef Contest.
1kg Chicken (cut as medium size)
2nos Onions (chopped)
3nos Green chillies (slit opened)
1tbsp Ginger (grated)
1tbsp Garlic (crushed)
1tsp Chilly powder
2tsp Coriander powder
2tsp Chicken masala powder (store bought)
2cups Thin coconut milk
1/2cup Thick coconut milk
Coconut oil ( as per need)
Few curry leaves
1/4tsp Turmeric powder
Salt
Wash and marinate the chicken with half a spoon of chilly powder and salt,keep it aside.
In a heavy bottomed pan, heat the coconut oil, fry the chopped onions, slit opened green chillies,grated ginger,curry leaves and crushed garlic,cook until the onions turns transculent.
Now add the marinated chicken with chilly powder, coriander powder, chicken masala powder,turmeric powder and cook for few minutes until the chicken gets half cooked.
Add the thin coconut milk and enough salt,cook everything in medium flame until the gravy turns thick, finally add the thick coconut milk and immediately put off the stove.
Once you add the thick coconut milk dont let them boil.
Serve hot with rice or rotis.
1kg Chicken (cut as medium size)
2nos Onions (chopped)
3nos Green chillies (slit opened)
1tbsp Ginger (grated)
1tbsp Garlic (crushed)
1tsp Chilly powder
2tsp Coriander powder
2tsp Chicken masala powder (store bought)
2cups Thin coconut milk
1/2cup Thick coconut milk
Coconut oil ( as per need)
Few curry leaves
1/4tsp Turmeric powder
Salt
Wash and marinate the chicken with half a spoon of chilly powder and salt,keep it aside.
In a heavy bottomed pan, heat the coconut oil, fry the chopped onions, slit opened green chillies,grated ginger,curry leaves and crushed garlic,cook until the onions turns transculent.
Now add the marinated chicken with chilly powder, coriander powder, chicken masala powder,turmeric powder and cook for few minutes until the chicken gets half cooked.
Add the thin coconut milk and enough salt,cook everything in medium flame until the gravy turns thick, finally add the thick coconut milk and immediately put off the stove.
Once you add the thick coconut milk dont let them boil.
Serve hot with rice or rotis.
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