Nadan Chicken Curry

Method

1. 1

   Marinate chicken: Cut 750g chicken into pieces. Mix with 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 2 tbsp yogurt and salt. Marinate 1 hour.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves to a smooth paste.

3. 3

   Fry shallots: Heat 3 tbsp coconut oil. Add 2 cups sliced shallots and fry on medium heat 12-15 minutes until very golden.

4. 4

   Add whole spices: Add 3 cardamoms, 3 cloves and 1 cinnamon. Fry 30 seconds.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder, half tsp turmeric. Fry 3 minutes.

7. 7

   Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.

8. 8

   Add marinated chicken: Add chicken with marinade. Toss on high heat 8 minutes.

9. 9

   Add water and cook: Add 1 cup warm water. Cover and cook on medium-low heat 20-25 minutes until chicken is tender.

10. 10

    Serve: Adjust salt. Add 1 tsp garam masala. Garnish with curry leaves. Nadan chicken curry is fragrant with coconut. Serve with rice, appam or pathiri.