Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Wednesday, May 9, 2012

Nadan/ Kerala Chicken Curry

Recipe No: 299
This is my 'everyday Chicken Curry' and the recipe comes from my Mother.  Of course, there are some differences in the method of preparation between our dishes, but tastes almost the same. So here is it...
Ingredients                                             Serves 4
  • Oil…………………………........4 Tablespoons
  • Red Chilly Powder….........1 ½ Teaspoons
  • Coriander Powder….........2 Teaspoons
  • Turmeric Powder…….......1/2 Teaspoon
  • Garam Masala Powder…3/4 Teaspoon (Homemade is the best)
  • Ginger Garlic Paste……..2 Teaspoons (Instead use 6 big cloves of Garlic and an inch Ginger crushed)
  • Chicken…………………........650 Grams (Cut into medium sized pieces)
  • Onion sliced Thin……......1 ¼ Cup
  • Curry Leaves……………....2 Sprigs
  • Tomato sliced……………...½ Large/ 1 medium
  • Thick Coconut Milk……...1/4 Cup
For Tempering
  • Coconut Oil………………...1 Tablespoon
  • Mustard Seeds…………....1/2 Teaspoon
  • Shallots sliced thin……...2
  • Curry Leaves……………....1 sprig
Method of Preparation
  1. Heat 2 Teaspoons of Oil in a pan on medium low heat and fry Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder for a minute or until fragrant. Do stir throughout to avoid burning.
  2. Add the Ginger Garlic paste to the fried Masala Powder and cook well stirring continuously for about another minute or till the raw smell is gone.
  3. Add the Chicken and Salt; mix well on high heat and let it fry for a minute.
  4. Pour a cup of Water to the Chicken; mix well; cover the pan and let it boil. Once boiled, lower the heat to medium and cook for 15 minutes.
  5. During that time, heat 2 Tablespoons of Oil in another pan on medium high heat and saute the thinly sliced Onion and Curry Leaves till the Onion is golden brown. Stir only now and then in the beginning but do stir continuously towards the end to ensure even browning and to avoid burning. (Please check the picture to know the level of browning.)
  6. Once the Onion is browned, mix it with  the simmering Chicken together with the Tomato and let it continue cooking till the Chicken is tender for about another 15- 20 minutes.
  7. Once the Chicken is nicely cooked and the gravy is reduced to a desired consistency, add the Coconut Milk and mix well. Check for Salt and add more if needed.
  8. Switch off the heat and prepare the tempering.
  9. Heat Coconut Oil in another pan on medium high heat and splutter the Mustard seeds.
  10. Add the sliced Shallots and Curry Leaves; fry till they are golden brown and pour this on top of the prepared Curry along with the remaining Oil.
  11. Sprinkle a pinch of Garam Masala Powder and a sprig of Curry Leaf on top of the Curry and keep it covered for 30 minutes. Mix well before serving it warm with Rice, Flat Breads, Appam, Idiyappam or Bread.
  • Burning the Spice Powders or the Onion will ruin the taste of this dish. So do take extra care during those steps.
  • Sometimes the Tomato will not be able to give the necessary sourness to the Curry, especially if it is very ripe. In that case add a few drops of Vinegar towards the end. The Curry shouldn’t be sour but you will know that something is missing if a bit of sourness is not present. So adjust according to your taste.
  • The time you keep the prepared dish covered at the end is called ‘Pathrapakam’ as per the elders, which means the dish should sit in the pan in which it is made for some time to get the real taste.
  • Sauteing Onion side by side with Chicken will reduce the total time of preparation.
  • You can add cubed Potato to this curry along with the fried Onion if you like. In that case add some Salt together with the Potato . Also reduce the resting time at the end to 15 minutes to avoid Potatoes from being over cooked. Don’t let the Potato over cook or the taste of the Curry will change. (The picture at the end has Potatoes in it.)
  • You can avoid tempering at the end, but doing it, especially in Coconut Oil, gives a very desirable smell and taste to the dish.

Make it, enjoy the deliciousness and
serve it to your family with love…


Reshmi Mahesh said...

Nadan chicken curry super aayittundu..Hey thanks for the award...njan collect cheyam ketto...oru award page indakan thudangittu kurachu kalam aayi..monu athu therkan samadikkinilya...Will collect it soon..

Lavanya said...

Looks great n nice clicks

Shabbu said...

Yummy and nice chicken curry...

Shabbu's Tasty Kitchen

Tina said...

Pinnem kothipichu Looks yummyyummy.

Reshmi said...

mouthwatering.. my amma makes this... something that I miss..
Noel collections

Julie said...

Absolutely delicious n mouthwatering..oru plate chickenum ,appamvum poratte:-)

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Jay said...

a really mouthwatery recipe..cant wait to try now..:P
Tasty Appetite

Priya said...

Any leftovers there, droolworthy nadan chicken curry..wish to have with a bowl of rice.

faseela said...

awesome curry.....

Avika J Chawla said...

U have a really nice blog and a lovely collection of recipes..glad to follow u ..

Timemimi 當代迷你倉 said...


Lucky Sign said...

i found this blog today! good step by step pictures..looks so yum and tasty so delicious. thankyou for shearing. thankyou for shearing this

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Simmy Xavier said...

Hi, after adding the browned onions and tomatoes - do we cook them covered or open?

elsa laji said...

Is the amount of chicken only 50 gm

Neenu M N said...

my all time favorite

Jake Carlo said...

Presently onto whatever remains Best Healthy Recipe of the chicken formula. Pick the same number of chicken bosoms as you wish to serve. Cut a crisp lemon down the middle. Rub the lemon everywhere throughout the bosoms. (note: one lemon will be adequate for around 4 medium-sized bosoms) Wrap the bosoms in tin thwart and place them on a heating sheet.

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