Spicy chicken curry/naadan chicken curry

Name: Spicy chicken curry/naadan chicken curry
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 5
Cuisine: En
Ingredients: Chicken - 1 1/2 Kg; For Marination; Turmeric powder - 1/2 Tsp; Red Chilly powder - 1 Tbsp; Pepper powder - 1/2 Tsp; Roasted coriander powder - 3 Tbsp; Salt - 1 1/2 Tsp; Curry Leaves - 1 Twig; For Masala; Sliced Onion - 6 Large; Turmeric powder - 1 pinch; Green chilly - 3; Curry leaves - 5-6 leaves; Tomato - 2; Garlic crushed - 10; Ginger crushed - 1 small piece/ 1 Tsp; Fennel seeds(Perumjeerakam) - 1/2 Tsp; Water - 1 1/2 cup; Garam Masala - 1 1/2 Tsp; Ghee - 2 Tsp; Coriander leaves - 1 small bunch; For Tempering; Coconut Oil - 1 1/2 Tbsp; Ghee- 1 Tsp; Onion - 1; Curry Leaves -2 Twigs

Main Dish

Difficult

1 h 30 m

A typical Malabar Curry

Preparation

Preparation30 min

Cook time1 hour

Roast the coriander powder to this colour on low flame.Do not burn it.
Marinate the chicken with turmeric powder, red chilly powder,pepper powder, roasted coriander powder, salt and curry leaves.
Heat oil in a kadai and add sliced onion, red chillies. Saute it well until it leaves its raw smell and changes its colour.
Add sliced tomato,curry leaves and add the marinated chicken and water to chicken.Mix all the ingredients well.
Close the lid and cook chicken on high flame. When the chicken is almost cooked and is soft add crushed ginger, fennel seeds, crushed garlic and 2-4 curry leaves. Mix well and cook for 2-3 mins and off the flame.
In a frying pan heat coconut and ghee. When hot add chopped onions and 2-4 curry leaves. Fry it until brown and with the oil pour it to the curry and add coriander leaves on top.
Serve hot with ghee rice, boiled rice or any kind of roti's.