Taste The Authentic Flavors Of Kerala: How To Make Nadan Chicken Curry At Home

The tantalizing aroma of nadan chicken curry fills the air, beckoning you to embark on a culinary journey to the heart of Kerala. This delectable dish, a symphony of flavors and spices, has captured the hearts and palates of food enthusiasts worldwide. If you’re eager to recreate this culinary masterpiece in your own kitchen, follow this comprehensive guide to learn how to make nadan chicken curry like a pro.

Gather Your Ingredients

Before you begin your culinary adventure, ensure you have all the necessary ingredients at your disposal:

• 1 kg chicken, cut into bite-sized pieces
• 1 cup coconut milk
• 1/2 cup shallots, thinly sliced
• 1/4 cup garlic, minced
• 1/4 cup ginger, minced
• 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon fenugreek powder
• 1/4 teaspoon garam masala
• 2 tablespoons vegetable oil
• Salt to taste

Prepare the Marinade

In a large bowl, combine the chicken pieces with the turmeric powder, red chili powder, coriander powder, cumin powder, fenugreek powder, and salt. Mix well to ensure that the chicken is evenly coated with the spices. Allow the chicken to marinate for at least 30 minutes.

Sauté the Aromatics

Heat the vegetable oil in a large skillet or wok over medium heat. Add the shallots, garlic, and ginger and sauté until fragrant and golden brown.

Add the Green Chilies

Once the aromatics are sautéed, add the green chilies and stir-fry for a few seconds. This will release their vibrant flavor and aroma.

Cook the Chicken

Add the marinated chicken to the skillet and cook over medium heat until browned on all sides.

Add the Coconut Milk

Stir in the coconut milk and bring to a simmer. Reduce the heat to low, cover the skillet, and allow the chicken to simmer for 30-45 minutes, or until cooked through and tender.

Finish with Garam Masala

Just before serving, sprinkle the garam masala over the curry and stir to combine. This will add a final layer of warmth and depth to the dish.

Enjoy Your Culinary Creation

Serve the nadan chicken curry hot with steamed rice, appams, or parottas. Garnish with fresh cilantro leaves for an added touch of flavor and vibrancy.

Tips for Making the Perfect Nadan Chicken Curry

• Use fresh, high-quality ingredients to ensure the best flavor.
• Don’t overcook the chicken, or it will become tough and dry.
• Adjust the amount of chili powder and green chilies to suit your preferred level of spiciness.
• If you don’t have coconut milk, you can substitute it with evaporated milk or yogurt.
• Serve the curry with a side of coconut chutney or pickle for an authentic Kerala experience.

Variations on the Classic Recipe

• Chicken Chettinad Curry: Add a teaspoon of Chettinad masala powder to the marinade for a more intense flavor.
• Green Chicken Curry: Replace the red chili powder with green chili powder for a vibrant green curry.
• Chicken with Black Pepper Curry: Add a tablespoon of freshly ground black pepper to the marinade for a bold and spicy twist.

Basics You Wanted To Know

Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken if you prefer. However, the bone-in chicken will add more flavor to the curry.

Q: How can I make the curry more creamy?
A: Add an extra 1/2 cup of coconut milk or cream to the curry while simmering.

Q: What can I do if my curry is too spicy?
A: Add a tablespoon of honey or jaggery to balance out the heat. You can also add some grated coconut or yogurt to reduce the spiciness.

Q: Can I make this curry ahead of time?
A: Yes, you can make the curry ahead of time and refrigerate it for up to 3 days. Reheat the curry over medium heat before serving.

Q: What are some good side dishes to serve with nadan chicken curry?
A: Steamed rice, appams, parottas, and coconut chutney are all excellent accompaniments to nadan chicken curry.