Chicken Curry – Verum Nadan


Chicken Curry - Verum Nadan

Chicken curry my style
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people


For Masala:

  • 3 pieces Cardamom
  • 3-4 pieces Cloves
  • 1 inch Cinnamon
  • 1/2 tsp Fennel Perumjeerakam


  • Remove skin and cut chicken into medium size pieces. Wash with little lime juice or vinegar to remove chicken smell, drain and keep aside.
  • Grind the masala in a pestle and keep aside.
  • Thinly slice onions, chop garlic and ginger into small pieces.
  • Slice green chillies to two pieces lengthwise.
  • Heat oil in tawa in medium heat, add sliced onions and sautT till it turn slight brown.
  • Add chopped ginger, garlic and green chillies.
  • SautT for 2-3 minutes.
  • Add the ground masala and sautT for 1 minute.
  • Add chilli powder, coriander powder, turmeric powder and sautT for 1-2 minutes (or till the colour changes dark).
  • Add chicken to tawa and mix it with masala. Close the lid and cook for 2 minute.
  • Add 1.5 cups of water, salt and chopped tomato into tawa and mix well, bring it to boil.
  • Close lid and cook for 15 mins on low flame.
  • Open the tawa and add water and salt if required.
  • Add curry leaves, mix the contents and cook without lid for 5 mins and the curry is ready.
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