Nadan Chicken
Serves 4-5
A Kerala classic packed with coastal warmth—Nadan Chicken gets a rich, flavorful head start with Bhuna Masala, bringing bold spices and homestyle comfort in every bite.
Ingredients
1 tbsp coconut oil
8 green cardamom pods
4 cloves
1 1-inch cinnamon stick
1 star anise
3 green chillies, slit in the middle
10 curry leaves
1 cup Bhuna Masala
¼ cup coriander powder
1 tbsp red chilli powder (or to taste)
1 tsp turmeric
2 lb (1 kg) skinless chicken on the bone, cut in medium-size pieces (you can use boneless chicken if you prefer)
1 cup water
1.5 cups coconut milk (~345 ml)
1.5 tsp freshly ground black pepper
1 tsp garam masala
1.5 tsp fresh lemon juice
Method
Heat coconut oil in a saucepan on medium heat. Add green cardamom, cloves, cinnamon and star anise and cook until the spices are fragrant, this takes around a minute.
Add the slit green chillies and curry leaves to the hot oil.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and mix in the red chili powder, coriander powder, turmeric powder and salt, cook for 2 minutes.
Stir in the chicken pieces, 1 cup water, and increase the heat to medium-high.
Once the water starts boiling, lower heat to medium-low, cover the pan and simmer for 20-25 minutes or until the chicken is cooked.
Uncover and increase heat to medium-high to let the gravy reach a thick consistency. Now stir in the coconut milk and continue to cook for no longer than a minute.
Take it off the heat and mix in the black pepper, garam masala and lemon juice.
Garnish with more curry leaves if you like. Serve with roti, parathas or rice.
Nadan Chicken
Serves 4-5
A Kerala classic packed with coastal warmth—Nadan Chicken gets a rich, flavorful head start with Bhuna Masala, bringing bold spices and homestyle comfort in every bite.
Ingredients
1 tbsp coconut oil
8 green cardamom pods
4 cloves
1 1-inch cinnamon stick
1 star anise
3 green chillies, slit in the middle
10 curry leaves
1 cup Bhuna Masala
¼ cup coriander powder
1 tbsp red chilli powder (or to taste)
1 tsp turmeric
2 lb (1 kg) skinless chicken on the bone, cut in medium-size pieces (you can use boneless chicken if you prefer)
1 cup water
1.5 cups coconut milk (~345 ml)
1.5 tsp freshly ground black pepper
1 tsp garam masala
1.5 tsp fresh lemon juice
Method
Heat coconut oil in a saucepan on medium heat. Add green cardamom, cloves, cinnamon and star anise and cook until the spices are fragrant, this takes around a minute.
Add the slit green chillies and curry leaves to the hot oil.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and mix in the red chili powder, coriander powder, turmeric powder and salt, cook for 2 minutes.
Stir in the chicken pieces, 1 cup water, and increase the heat to medium-high.
Once the water starts boiling, lower heat to medium-low, cover the pan and simmer for 20-25 minutes or until the chicken is cooked.
Uncover and increase heat to medium-high to let the gravy reach a thick consistency. Now stir in the coconut milk and continue to cook for no longer than a minute.
Take it off the heat and mix in the black pepper, garam masala and lemon juice.
Garnish with more curry leaves if you like. Serve with roti, parathas or rice.
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