Nadan Chicken Curry Recipe

Cooking Directions

• STEP 1.Heat coconut oil in a large pot or pressure cooker and sauté onions until golden brown.
• STEP 2.Add ginger, garlic, and green chilies to the pot and sauté for a minute.
• STEP 3.Add chicken pieces to the pot and cook until browned on all sides.
• STEP 4.Add turmeric powder, coriander powder, red chili powder, and salt to the pot and mix well.
• STEP 5.Add tomatoes and curry leaves to the pot and cook until the tomatoes are soft.
• STEP 6.Add coconut milk and water to the pot and simmer until the chicken is cooked through.
• STEP 7.Adjust the seasoning with salt and sugar, if needed.
• STEP 8.Serve the Nadan Chicken Curry hot with rice or roti.

Cooking Tips

• For a spicier curry, you can add more red chili powder or green chilies.
• If you prefer a thicker gravy, you can reduce the amount of water or simmer the curry for longer.
• Garnish the curry with fresh cilantro leaves before serving for added freshness.

Storage and Serving

• Store any leftover Nadan Chicken Curry in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave until heated through.
• Serve the curry with steamed rice or roti, and a side of raita or pickle.