Malabar chicken curry/Varutharacha kozhi erachi curry/Naadan chicken curry/Kerala style chicken curry

Before going into the recipe let us peek into the good and bad side effects of chicken to our health. Click here

Here i am handing over a relishing recipe of Naadan chicken curry with the pungent taste and aroma of the fried coriander seeds. I am fully confident to share this dish with you on account of if it is a failure ........... I am sorry ;)
But zero chance of losing it.


The secret ingredient i would miss telling you is cardamom pods. It makes a tremendous change in flavor of chicken curry. Also do not try to be stingy in adding turmeric powder.


Ingredients:-


Chicken-1lb/500gm( cut at medium size; not too small or  too big)


For marination:-


Ginger garlic paste-1tspn
Salt-1tspn(leveled)
Chilli pwdr-1 tspn(heaped)


For gravy:-


Oil-1tblspn
Mustard seeds-1/2tspn
Curry leaves-1sprig.
Fenugreek-4seeds
Onion sliced-1 
Ginger sliced-1tblspn
Garlic sliced-2pods
Green/red chillies-2
Chilli pwdr-1tspn(heaped)
Turmeric pwdr-half tspn
Coriander seeds(roasted and crushed)-1 tblspn(=3 tspn)
Garam masala-1/2 tspn
Cardamom pods- 4 crushed.
Tomato sliced-2 small
Potato cubes-1
Salt-1tspn(leveled)
Ground roasted coconut -3 tblspn


Directions:-

• Wash the chicken thoroughly with cold water twice. And third time wash it with 1 tspn of vinegar in water. This makes the chicken healthier to eat and at the same time tenderizes it.
• Now pat it dry and marinate the chicken with the listed ingredients.

Meanwhile let us cook the vegetables and spices. Take a deep thick bottomed vessel.

• Heat oil. Splutter mustard seeds and curry leaves. 
• Add fenugreek seeds in it.
• Immediately add the onions, green chillies, garlic and ginger. Saute it till the onions turn translucent and cooked. Set the flame at medium at this stage. Does not matter if the onions turn brown but do not burn them.
• At this point add the dry spices-turmeric pwdr, chilly pwdr, roasted coriander seeds and garam masala. Cook the dry spices at a high flame for two min. Keep stirring it to prevent sticking from the bottom. If it is too dry u can add half a cup of water(8tblspns). When the spices change their color darker reduce the flame.
•  Add the tomatoes, potato and chicken. Add salt and give a thorough stir so that everything gets well blended. (I advice you to cut chicken in proportion to potato's size since both needs the same cooking time). Put the lid on at this stage of cooking. Here you just want the chicken to get 3/4 th cooked. This may take 20 min.

Now comes the unique ingredient making this a Kerala style curry

• Add the Roasted coconut to this and boil for another 5 min.
• Serve hot with rice ,chappathi, puttu, idiyappam, vellappam, malabar porotta or any dish you like to combine with.

BON APPETITE :)