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 completely
2. Onion – 4, chopped into big pieces
   Curry leaves – A handful
   Ginger – 1 big piece, chopped into big pieces
   Garlic – 15 pods, big-sized
   Kashmiri chillies – 15-16
3. Coconut oil – 4 tablespoons
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 tablespoons of coconut oil in a pan and add ingredients no: 2.
2. Sauté the contents till it slightly changes colour, turn soft, and the raw smell goes out.
3. Using the spatula, pack the onion and other contents towards one side of the pan, so that you can make space to fry the whole spices.
4. Add 1 tsp of fennel seeds and 5 cardamom seeds to the oil and fry them.
5. Mix it with other ingredients in the pan, and turn 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 the oil clears.
9. Add ingredients no: 8 and sauté them well.
10.  Add chicken pieces to it and mix it well with the gravy. Never add water.
11. Add a little more curry leaves and close the lid.
12. Cook chicken in a low flame for 20-25 minutes. Stir occasionally.
13. Add lemon juice to it for a sour taste, as a final touch.
14. Mix the chicken again and turn 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.