Nadan Chicken Curry

Ingredients

• - 400g country chicken Kerala style
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves to a smooth paste.
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. Add whole spices: Add 3 cardamoms, 3 cloves and 1 cinnamon. Fry 30 seconds.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
6. Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder, half tsp turmeric. Fry 3 minutes.
7. Add coconut paste: Add coconut paste. Fry 5 minutes until oil separates.
8. Add marinated chicken: Add chicken with marinade. Toss on high heat 8 minutes.
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. 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.