Petitchef

Spicy chicken curry/naadan chicken curry

Main Dish
5 servings
30 min
1 hour
Difficult
A typical Malabar Curry

Ingredients

Number of serving: 5
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

Preparation

  • 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.



Comments:

04/02/2013

Serving option is with ghee rice. but don't know how to prepare an easy and tasty ghee rice with minimum ingradiants

(1) (0) Abuse
30/01/2013

So mouth-watering :)

(1) (0) Abuse
29/01/2013

I would really try this one. i am sure its going to really tase very nice

(1) (0) Abuse
29/01/2013

It is really a nice receipe jayachandran

(1) (0) Abuse

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