Naadan Chicken Curry

Recipe 

Ingredients 

Chicken – 1 kg cut into medium pieces

Onion – 1 large, thinly sliced

Potato – 1 large potato or 2 medium diced into cubes 

Ginger garlic paste  – 1 tbsp

Green chillies – 4 slit longitudinally 

Turmeric powder – 1/2 tsp

Kashmiri red chilli powder – 2 tbsp

Coriander powder – 1 tbsp

Crushed black pepper – 1 tsp 

Chicken Masala powder (optional)– 1 tbsp

Garam masala powder – 1/2 tsp

Thin coconut milk – 1 cup

Thick coconut milk – 1/2 cup

Salt – To taste

Vinegar – 1/2 tbsp

Coconut oil – 2 tbsp

Steps 

1. Heat 2 tbsp coconut oil in a kadai or flat bottomed pan over medium heat. 
2. Add in the onion, green chillies and saute well until onion turns transparent and light golden brown. 
3. Now add in the ginger garlic paste and saute for 2-3 minutes. 
4. Lower the heat now and add in the turmeric powder first and sauté for 2-3 minutes 
5. Then add in the coriander powder sautéing it for 2 minutes followed by the crushed black pepper and chicken masala powder (optional) and and sauté well for 2 minutes
6. Lastly add in the Kashmiri chilly powder and sauté for a minute. 
7. Now add in the chicken pieces and diced potato cubes and mix well.
8. Add in thin coconut milk and cover it well and cook for 10-15 minutes.
9. Open the lid and mix well and add in garam masala and thick coconut milk and keep cooking on low flame for around 10 minutes or till chicken and potatoes are well cooked and chicken should fall off the bone. The gravy consistency must not be too runny. So if it is runny, keep cooking it on low flame till you attain the right consistency.
10. Add in vinegar just before switching off flame. 
11. Switch off flame and serve hot 

Notes 

• The chicken pieces need to be cooked on medium flame with lid closed till it gets half cooked before we open lid and cook on low flame till fully cooked.