Nadan Chicken Varattiyath (Countryside Chicken Dry Fry)

Ingredients for Nadan Chicken Varattiyath (Countryside Chicken Dry Fry):

1. Chicken – 2 kg, cut into small pieces, washed and drained off water completely

2. Onion – 4, chopped into big pieces

    Curry leaves – A handful

    Ginger – 1 big piece, chopped into big peices

    Garlic – 15 pods, big sized

    Kashmiri chillies – 15-16

3. Coconut oil – 4 table spoons

4. Fennel seeds – 1 tsp

   Cardamom – 5

5. Cloves – 5-6

    Cinnamon stick – 5-6

    Salt – For taste

6. Turmeric powder – ½ tsp

    Garam masala powder – ½ tsp

    Coriander powder – ½ tsp

7. Curry leaves – A handful

    Lemon juice – From ½ lemon

How to prepare Nadan Chicken Varattiyath (Countryside Chicken Dry Fry)?

1. Heat 3 table spoons coconut oil in a pan and add ingredients no: 2.

2. Sauté the contents till it slightly changes colour, turns soft and raw smell goes out.

3. Using the spatula, pack onion and other contents towards one side of the pan, so that you can make space to fry whole spices.

4. Add 1 tsp fennel seeds and 5 cardamom seeds to the oil and fry it.

5. Mix it with other ingredients of the pan, and put off the flame

6. Drain sauted contents from hot oil and make a fine paste in a mixer.

7. In the remaining oil add a little more oil and fry 5-6 cloves and 4 or 5 cinnamon sticks.

8. Add the ground paste and salt to it and sauté well till oil clears.

9. Add ingredients no: 8 and sauté it well.

10. Add chicken pieces to it and mix it well with gravy. Never add water.

11. Add a little more curry leaves and close the lid.

12. Cook chicken in low flame for 20-25 minutes. Stir occasionally.

13. Add lemon juice to it for sour taste, as final touch.

14. Mix the chicken again and put off the flame.

15. You can also temper chicken using a little oil, broken red chillies, mustard and curry leaves.

Read a few more chicken curry/side dish recipes. Here is the page link. Click on the images in the gallery to read.