800gmsChicken cut into small - medium size pieces (measured after cleaning)
6Small onion / shallots
1tbspCrushed ginger and garlic each
4-6Green chilli slit lengthwise
1med - bigTomato sliced
1 3/4 - 2cupsMedium thick coconut milk
1/2cupThick coconut milk
8Shallots / small onion sliced
2Dry red chilli
Oil I used coconut oil
Marinate cleaned chicken pieces with salt, pepper powder and vinegar. Grind together ingredients listed from coriander powder - water, to a smooth paste.
Heat oil and add sliced onion. When it turns golden - dark brown, add crushed ginger garlic and green chilli. Cook for 3-4 mins. Add ground masala and cook till oil starts appearing, say 2-3 mins. Add sliced tomato and mix well.
Add marinated chicken pieces, salt and cubed potato. Mix well. When chicken pieces start changing colour, add medium thick coconut milk. Mix well and bring it to a boil. Reduce flame and cover and cook chicken till it's done, 20-25 mins.
Add thick coconut milk and stir well. Continue to cook on low flame for 5-7 mins and remove from fire.
In a small pan, heat the oil and crackle the mustard seeds. Add sliced small onion, dry red chilli and curry leaves. Fry till the small onion turns golden brown. Add this to the chicken curry.
The gravy tends to thicken as it rests, so adjust the consistency accordingly. The curry tastes great the next day, since the flavour is settled by that time. Add a little water while reheating the curry.The original recipe uses duck instead of chicken, so you can also use duck for this recipe. If you are using duck, use more vinegar while marinating. Also the cooking time will be a bit longer.The original recipe uses more coriander powder, if you like a strong coriander taste, you can add 3 tbsp coriander powder, instead of 2 tbsp. Since salt is added while marinating chicken, be careful when you add it to the masala.You can do the tempering in ghee, if you like.
This Nadan Chicken Curry was printed from https://mariasmenu.com/spicy/nadan-chicken-curry.
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