Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while.
Make the first and second extract of coconut milk ( or instant coconut milk )
Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves.
Then add chilli powder, coriander powder, turmeric powder and chicken masala powder. Put the chicken pieces in the kadai and cook till it is half done.
Add thin coconut milk , cover with a lid and cook on a low heat till done.
Finally add thick coconut milk ( do not boil again ) and serve hot. Naadan chicken curry goes well with Appam / Kerala Parotta / Rice ..
Chicken - 1 kg
Onion - 400 g
Green chilli - 20 g , slit lengthwise
Ginger - 20 g , finely chopped
Chilli powder - 2 teaspoon
Coriander powder - 3 teaspoon
Chicken masala powder - 2 teaspoon
Curry leaves - 2 springs
Coconut oil - 150 ml
Thin coconut milk - 300 ml
Salt to taste
Turmeric powder - 1 pinch
Method
Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while.
Make the first and second extract of coconut milk ( or instant coconut milk )
Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves.
Then add chilli powder, coriander powder, turmeric powder and chicken masala powder.
Put the chicken pieces in the kadai and cook till it is half done.
Add thin coconut milk , cover with a lid and cook on a low heat till done.
Finally add thick coconut milk ( do not boil again ) and serve hot. Naadan chicken curry goes well with Appam / Kerala Parotta / Rice ..