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Nadan chicken curry in a bowl with rice.
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4.54 from 13 votes

nadan chicken curry

Nadan chicken curry is an Indian dish that's sure to please.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Indian
Keyword: indian chicken curry, nadan chicken curry
Servings: 4
Calories: 592kcal
Author: romain | glebekitchen

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

  • Combine the coriander, kashmiri chili, garam masala, black pepper, turmeric and salt. Set aside.
  • 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.
  • Add the garlic ginger paste or minced garlic and ginger along with the green chilies. Cook, stirring constantly, for 1 minute. 
  • Stir in the spice mix and continue to stir. Watch that the spices don't burn. Cook for 1 minute.
  • Add the chicken, chicken stock and coconut milk. Cover and simmer until the chicken is nearly done. About 15 minutes.
  • Remove the lid and continue to cook for an additional 10 minutes. 
  • Add the final seasoning mixture and serve with rice or Indian flatbread. 

Final seasoning

  • While the chicken cooks, heat the coconut oil over medium heat. 
  • Add the mustard seeds and cook until they start to crackle. 
  • Mix in the shallots and curry leaves. Cook until the shallots turn brown. 

Nutrition

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