Country chicken is marinated, fried and then added in the spicy coconut gravy
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken(To make nadan chicken curry, nadan kozhi is preffered. But if you make this curry this with broiler chicken too) - 1 kg
Other ingredients:
- Onions(minced) - 3 nos
- Shallots(Kunjulli, minced) - 20 nos
- garlic(minced) - 1 whole
- Ginger(minced) - 2 inch
- Kashmiri Chilly powder - 1 tbsp
- Coriander powder - 1/2 tsp
- Turmeric powder(A pinch) -
- Tomato(chopped in cubes) - 3 nos
- Garam masala - 1 tbsp
- Curry leaves - 10 nos
- Coconut(grated) - 3 tbsp
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
Other ingredients:
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Instructions
- For preparing traditional spicy chicken curry, cut the chicken into small pieces and keep some fat on the pieces. Clean, wash and drain well.
- Make a paste with the ingredients for preparing marinade. Marinate the chicken pieces with the mixture and keep aside for 2 hrs.
- Heat oil in a deep bottomed pan and fry the chicken till it is slightly crispy.
- Add kashmiri chilly powder, coriander powder and turmeric powder. Roast it well.
- Meanwhile, grind the coconut into a fine paste and add this to the curry.
- Then add the fried chicken pieces and stir it. Cover it for 5 minutes, till the masalas combine.
- Finally add garam masala, salt (if required) and curry leaves. Cook for 10 minutes in low flame.
- If the curry is too thick, you can put some hot water and wait till it boils.
- Traditional spicy chicken curry is ready. Serve hot with rice, bread, chappathi etc.
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