Nadan Chicken Curry Recipe

Recipe By Slurrp

Nadan Chicken Curry is a traditional Kerala-style chicken curry that is rich, aromatic, and full of flavors. The curry is made with chicken pieces cooked in a coconut-based gravy, along with spices like turmeric, coriander, and red chili powder. The addition of curry leaves and coconut oil enhances the taste and aroma of the dish. Nadan Chicken Curry is typically served with rice or roti for a satisfying and delicious meal.

4.4
23 Rating -
Rate
Non Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
Nadan Chicken Curry
plan
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ingredients serve

Ingredients for Nadan Chicken Curry Recipe

  • 1/2 pound Chicken Pieces
  • 1/2 tablespoon Coconut Oil
  • 1/2 Onions, Sliced
  • 1/4 inch Ginger, Grated
  • 1 cloves Cloves Garlic, Minced
  • 1/2 Green Chilies, Slit
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Coriander Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 Tomatoes, Chopped
  • as per your need A Handful Of Curry Leaves
  • 1/4 cup Coconut Milk
  • 1/4 cup Water
  • as required Cooked Rice Or Roti, For Serving

Directions: 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.
Nutrition
value
326
calories per serving
29 g Fat8 g Protein8 g Carbs9 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    8g
  • Carbs
    8g
  • Fiber
    9g

MacroNutrients

  • Carbs
    8g
  • Protein
    8g
  • Fiber
    9g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    4mg
  • Vitamin A
    808mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    77mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    88mg
  • Manganese
    < 1mg
  • Phosphorus
    105mg
  • Selenium
    9mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp