Friday, September 23, 2011

Nadan Chicken Curry

  1. Chicken: 1000gm
  2. Onion: 2 big
  3. Tomato: 1 big
  4. Ginger chopped: 2 tsp
  5. Garlic chopped: 2 tsp
  6. Green chilli: 3
  7. Turmeric powder: ¾ tsp
  8. Chilli powder: 2 tsp (as per taste)
  9. Coriander powder: 3 tbsp
  10. Garam masala powder: ¾ tsp
  11. Salt: needed
  12. Coconut Oil: 4 tbsp
  13. Curry leaves: few
  14. Shallots: 4
Method of Preparation:
  • Cut the chicken into medium pieces. Wash and drain.
  • In a cooking pot, add chicken pieces, ginger and garlic chopped, sliced tomato, green chilli and onion.
  • Then add turmeric powder, coriander powder, garam masala, chilli powder, curry leaves, salt and 2 tsp coconut oil. Mix thoroughly with the hand.
  • Add 1 cup water and put on the stove. When it boils, low the flame.
  • When chicken gets cooked and gravy becomes thick switch off the flame.
  • Heat 2 tsp oil in a frying pan and add chopped shallots, when it turns brownish red add curry leaves and pour this to the prepared curry.
  • Serve hot with rice or chappathi.

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