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Nadan Chicken Curry

Chicken cooked in coconut milk with spices

Recipe by christy gerald of Dubai, AE

Ingredients non vegetarian 4 servings

    • 500 g boneless fresh chicken
    • 2 tsp masala powder (dry roast and grind these spices 6 red chillies, 1 tbsp coriander seeds, 1 tsp fenugreek seeds)
    • 2 onion (paste)
    • 1/2 tsp turmeric powder
    • 1 1/2 ginger garlic paste
    • 2 tsp salt
    • 2 tsp refined oil
    • 1 cup coconut milk
    • 2 cups water

    for seasoning:

    • 1 tsp mustard seeds
    • a sprig curry leaves
    • 4 red chillies
    • 2 sambar onions-chopped
    • 1 tsp chopped coriander leaves


    1. Marinate the chicken pieces with half the ground masala powder ,half the onion paste, turmeric  powder, ginger-garlic paste and salt for half an hour.
    2. Heat oil in a pressure pan, saute mustard seeds, curry leaves, chopped sambar onions,whole red chillies ,the remaining onion paste,then dry roasted and ground masala powder,then add the marinated chicken pieces and bring it to boil for 3 mins .
    3. Then add coconut milk ,salt and 2 cups water.cover and pressure cook upto 4 whistle.keep it aside for 10 mins.
    4. After 10 mins add chopped coriander leaves.
    5. Serve hot with rice or chapathis.