Naadan Chicken Curry


Naadan Chicken Curry


  • Chicken – 1 kg (cut into middle distance pieces)
  • Onion – 6 (sliced thinly)
  • Ginger – 2″ square (crushed)
  • Garlic – 1 tuber (crushed)
  • Mustard seeds – 1/2 tsp
  • Fenugreek seeds – 1/8 tsp
  • Red cold 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 duck masala powder)
  • Curry Leaves – 2 sprigs
  • Coconut pieces – 2-3 tbsp
  • Coconut oil – 3 tbsp
  • Salt – as needed


  1. Heat a oil in a complicated bottomed vessel and burst a mustard seeds.
  2. Reduce a feverishness and supplement a fenugreek seeds. Fry for few seconds.
  3. Add a ginger, garlic, curry leaves and dejected whole spices. (Reserve a splash to supplement during a end.)
  4. Cook for about half a minute.
  5. Add a sliced onions and saute. Add some salt to speed adult a process.
  6. Saute on middle feverishness for 10-15 mins compartment it turn golden brownish-red and pasty.
  7. Add a salt, turmeric powder, coriander powder and cold powder. Mix together and grill for few seconds to incite a aroma of a spices.
  8. Add a duck pieces and toss to cloak with a spices.
  9. Cover and let it prepare in a possess juices for about 5 minutes.
  10. Add compulsory volume of  water. Cover and prepare on middle feverishness for about 10 minutes.
  11. Add a coconut pieces during this stage. Reduce a feverishness and prepare lonesome for another 10 mins compartment oil separates from a gravy.
  12. Finally supplement a splash of a dejected spices and some uninformed curry leaves.
  13. Switch off and keep lonesome compartment we are prepared to serve.

Serving Suggestion

  • Enjoy this simple, aromatic, juicy Kerala Style Chicken Curry with some ghee rice, white rice, coconut rice, pathiri or chapati.


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