Kerala style - naadan chicken curry

Step 1/7

• 4 tbsp coconut oil
• 3 onions
• ½ tsp salt

• sauté pan

Add coconut oil in a heated tawa. Add the chopped onions and salt. Sauté it until the onions turn transparent.

Step 2/7

• 2 sprigs Curry leaves
• 1 tsp pepper
• 1½ tsp garam masala
• 2 tbsp Coriander powder

Add the curry leaves and sauté for a minute. (You can also add a diced tomato if you want a bit more tanginess.) Add the rest of the masalas - garam masala, coriander powder & pepper.

Step 3/7

Sauté the mixture until the raw smell of the masalas goes away.

Step 4/7

• 1 cob ginger
• 1 head garlic
• 2 tsp vinegar
• 3 bulbs green chilis

Add the chopped ginger, green chilly and garlic. Sauté it until the mixture blends well. Add the vinegar after a minute. The vinegar will bring all the masalas to a mix. (If you are not using a non-stick pan, the vinegar will help to detach the masala from the utensil.)

Step 5/7

• 500 g Chicken

Add the chicken to the mix once everything is blended well.

Step 6/7

Mix the chicken with the masala and close the utensil with a lid. The water will come out of the chicken in a while. Reduce the flame and wait until the chicken is done (minimum 15-20 minutes).

Step 7/7

The chicken is ready. You may garnish it with some extra curry leaves if you wish.

Enjoy your meal!