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Nadan Chicken Curry

Nadan chicken curry is an Indian dish that takes 1 hour to prepare. It includes boneless chicken thighs simmered in a sauce made from onions, garlic, ginger, green chilies, coconut milk, and a spice mixture of coriander, chili powder, garam masala, black pepper, and turmeric. Final seasoning of mustard seeds, shallots, and curry leaves is added at the end. The curry serves 4 people and contains 592 calories per serving.

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Savan Qilahs
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162 views3 pages

Nadan Chicken Curry

Nadan chicken curry is an Indian dish that takes 1 hour to prepare. It includes boneless chicken thighs simmered in a sauce made from onions, garlic, ginger, green chilies, coconut milk, and a spice mixture of coriander, chili powder, garam masala, black pepper, and turmeric. Final seasoning of mustard seeds, shallots, and curry leaves is added at the end. The curry serves 4 people and contains 592 calories per serving.

Uploaded by

Savan Qilahs
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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nadan chicken curry

Nadan chicken curry is an Indian dish that's sure to please.


CourseMain
CuisineIndian
Keywordindian chicken curry, nadan chicken curry
Prep Time15minutes minutes
Cook Time45minutes minutes
Total Time1hour hour
Servings4
Calories592kcal
Authorromain | glebekitchen

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Ingredients
Spice mix
 1 tbsp coriander powder
 2 tsp mild kashmiri chili powder
 1 tsp garam masala
 1 tsp coarse black pepper
 1/2 tsp turmeric
 1 tsp salt
Nadan chicken curry
 8 boneless, skinless chicken thighs - each thigh cut in half
 4 tbsp coconut oil or vegetable oil
 2 1/2 cups red onion - finely diced
 3 tbsp garlic ginger paste or equal amounts of garlic and
ginger, finely chopped
 4 green chilies - coarsely chopped
 1/2 cup chicken stock or water
 2/3 cup coconut milk

Final seasoning
 1 1/2 tbsp coconut oil
 1/2 tsp mustard seeds
 1 shallot sliced
 15-20 fresh curry leaves

Instructions
Nadan chicken curry
1. Combine the coriander, kashmiri chili, garam masala, black
pepper, turmeric and salt. Set aside.
2. Place a pot over medium low heat. Add the coconut oil and
onion and cook the onions, stirring occasionally, until they
are well cooked and starting to turn golden. This takes about
20 minutes. If it takes less your heat is too high.
3. Add the garlic ginger paste or minced garlic and ginger along
with the green chilies. Cook, stirring constantly, for 1
minute.
4. Stir in the spice mix and continue to stir. Watch that the
spices don't burn. Cook for 1 minute.
5. Add the chicken, chicken stock and coconut milk. Cover and
simmer until the chicken is nearly done. About 15 minutes.
6. Remove the lid and continue to cook for an additional 10
minutes.
7. Add the final seasoning mixture and serve with rice or Indian
flatbread.
Final seasoning
1. While the chicken cooks, heat the coconut oil over medium
heat.
2. Add the mustard seeds and cook until they start to crackle.
3. Mix in the shallots and curry leaves. Cook until the shallots
turn brown.

Nutrition
Serving: 4servings | Calories: 592kcal | Carbohydrates: 17g | Protei
n: 46g | Fat: 37g | Saturated
Fat: 25g | Cholesterol: 215mg | Sodium: 1011mg | Potassium: 877m
g | Fiber: 4g | Sugar: 6g | Vitamin A: 455IU | Vitamin
C: 13.9mg | Calcium: 63mg | Iron: 4mg

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