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Homemade Chicken Curry Kerala Style
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5 from 1 vote

Homemade Chicken Curry - Kerala Style

This Kerala Chicken Curry (Nadan Chicken Curry) is from my granma's kitchen. An all-time family favourite, I learned this heirloom recipe from my mom.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Kerala
Servings: 6 serving

Ingredients

  • 1 kg chicken free-range organic
  • 1 inch ginger
  • 7-8 shallots
  • 2 medium green chilies
  • 1 1/2 tablespoon chili powder (or 4-5 dry red chillies)
  • 1 1/2 tablespoon coriander powder (or 2 tablespoon coriander seeds)
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 5-6 stalks cilantro coriander leaves

For masala

  • 3 tablespoon coconut oil
  • 3 medium onions finely chopped
  • 2 - 3 stalks curry leaves
  • 1 inch ginger chopped to small pieces and crushed
  • 4-5 cloves garlic sliced and crushed
  • 5-6 shallots sliced and crushed
  • 2 green chillies sliced and crushed
  • 1 medium tomato finely chopped

Homemade garam masala (or use your favourite shop-bought garam masala)

  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 inch cinnamon
  • 1/2 teaspoon whole black pepper
  • 1/4 teaspoon fenugreek seeds
  • nutmeg powder a pinch
  • 3 cloves
  • 1 bay leaf

Instructions

  • Cut the chicken to medium size pieces, and place in a pressure cooker.
  • Add coriander powder*, chilli powder, turmeric powder and salt.
  • Coarsely grind shallots, green chillies, and ginger, and add to the pressure cooker.
  • Add 1 1/2 cups of water, mix well, and cook until the first whistle.
  • Switch off the flame, and let it rest with the lid on.
  • Thinly slice the onions and chop the tomatoes.
  • Heat some oil in a cast iron skillet. Reduce the flame to medium, and add the onions and curry leaves.
    Add sliced onions and curry leaves
  • Cook till the onions turn translucent.
    Onions cooked till tender
  • Add the crushed ginger, garlic, green chillies, and shallots.
    Ginger, garlic, shallots and green chillies added
  • Stir well and cook till the raw smell of garlic and shallots disappear. Add the chopped tomatoes. Add salt to taste.
    Add chopped tomatoes
  • Cook till the tomatoes start to disappear into the onion mix.
    Fry till the tomatoes are cooked well
  • Open the pressure cooker. The chicken should be cooked to perfection in the masala gravy.
  • Transfer the contents in the cooker to the skillet with fried onions and tomatoes.
    Add the cooked chicken to the fried onion and tomato mix
  • Add the coriander leaves*, and mix well.
    Add coriander leaves
  • Cook further on a high flame to get the gravy to a thick consistency.
    Mix well, cook on a medium flame to reduce the gravy
  • Dry roast and powder the aroma mix ingredients. Add this garam masala* to the curry, and give it a quick stir just before turning off the flame.

Notes

  • For better results - In step 2, roast red chillies and coriander seeds, grind to fine powder in a mixer. Use this powder instead of the coriander powder and chilli powder
  • You don't have to chop the coriander leaves. Leave them on with the stalks for a rustic look
  • You can skip adding the aroma mix, and the curry will still taste great
  • Alternatively, add  a teaspoon of garam masala instead of making it yourself
  • Serving suggestion - Enjoyed best with rice. Will taste fantastic with dosa, or chapati as well