Nadan Chicken Curry / Country Chicken Curry


Wish All My Readers A Happy Easter!



Chicken – 500 gm cut into pieces

Coconut oil – 2 tbsp

Ginger – 1 tbsp crushed

Garlic – 1 tbsp crushed

Onions – 1 big sliced

Green chillies – 2 slit

Curry leaves – 2 sprigs

Coriander powder – 1 1/2 tbsp

Chilly powder –  1 tsp

Kashmiri chilly powder – 1 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Garam masala – 1/2 tsp

Fennel powder / Perumjeeraka podi – 1/4 tsp

Water – 1/2 cup

Salt – to taste

Thick coconut milk – 1/2 cup



Heat oil in a non-stick pan and add the crushed ginger and garlic.  Stir for a few seconds and add the onions, green chillies and curry leaves.  Saute’ till the onions turn golden brown.  Add the coriander powder, chilly powder, kashmiri chilly powder, turmeric powder and pepper powder.  Sprinkle some water and saute’ till the aroma comes out.  Add the chicken pieces, water and salt to taste.  Mix well and cook covered on a low flame till the chicken is done.  Add the garam masala and fennel powder, and simmer till the oil separates.  Finally add the thick coconut milk, mix well and switch off the flame before it starts to boil.  Serve delicious ‘Nadan Chicken Curry / Country Chicken Curry’ with rice, bread, appam, puttu, idiyappam, pathiri, porotta or chapathi.  Enjoy!