Kerala Style Chicken Curry

Kerala Style Chicken Curry – without Coconut & Coriander Powder ( Nadan Chicken Curry )

Ingredients to make Kerala Style Chicken Curry:

1 big Onion, sliced

Garlic, splited into 2 ( took 1whole bulb )*

Ginger, sliced into long strips ( took a big root )*

1tbsp Fennel Seeds

1stick of Cinnamon

4-5 Cloves

3 Cardamom

1tsp Whole Black Pepper

1 Star Anise

1tbsp Chilli Powder

1tsp Turmeric Salt

2 Whole Chicken, cut into medium size pieces

3-4 Tomatoes, diced ( I used canned Tomato puree )

Curry Leaves

Coriander Leaves

Salt

Coconut Oil

Method:

Heat some Oil in a pan & add Fennel, Cloves, Cinnamon, Cardamom, Star Anise & Black Pepper.

Fry them on a low flame for few sec.

Immediately add Onion & fry until it turns light golden brown in color.

Add Ginger & Garlic.

Saute for few mins or until the raw smell is gone.

Add Chili Powder & Turmeric.

Saute for few mins & add Tomatoes.

Saute until Tomatoes are cooked & mashed.

Allow the masala to cool down, then using a blender make a smooth paste ( add water accordingly ).

Heat some more Oil in the same pan & add  Curry Leaves.

Immediately add the paste.

Pour some water to thin the mixture.

Add Salt & mix everything well.

When the gravy starts to boil add Chicken pieces.

Cover the pan with a tight lid & allow Chicken to cook well, don’t forget to stir occasionally.

Once Chicken is cooked well, add Coriander Leaves .

Serve Kerala Style Chicken Curry hot with Roti or Rice or Kerala Parotta.

Enjoy !!!!!!

*Notes:

In this particular recipe I used a lot of Ginger & Garlic. It’s a  personal choice, so you can always reduce or increase the amount of Ginger & Garlic according to your palate.