NAADAN CHICKEN CURRY

My chechi(help) used to make this curry in a jiffy. This is her recipe. She was a good cook and, more than that, well known for her speed in making curries and setting the table for lunch within an hour and a half, starting everything from scratch.

She had a specific ratio for coriander powder to chili powder. 

Chicken curry: coriander powder is same as the amount of chili powder

Red Fish curry : coriander powder is half the amount of chili powder

Sambar : coriander powder is double the amount of chili powder

Ingredients

1. 1 kg chicken
2. 1 and 1/2 medium sized onion chopped(300 gms.)
3. 2 Tbsp. ginger -garlic paste
4. 2  medium tomatoes, chopped
5. 4 Tbsp. coriander powder
6. 2 Tbsp. hot chili powder(use as per taste and heat tolerence)
7. 1 tsp turmeric powder
8. 2 tsp cumin powder
9. 1-1/2 tsp perumjeerakam powder
10. 1/2 each of cinnamon, clove powder, and cardamom powder
11. 1/2 tsp fenugreek powder
12. 1/2 tsp nutmeg powder
13. 1/2 tsp star anise seed powder
14. curry leaves
15. 2 cups water
16. lemon juice as per taste (1 to 2 Tbsp.)
17. salt to taste 
18. 4 Tbsp. oil (I started out with 2 Tbsp., but the extra 2 Tbsp. is required for the spice powders)

Method

• Heat a thick-bottomed cheena chatti(wok) on medium-high heat. Add oil when hot. Add the chopped onions, saute till the onions turn transclucent and then add ginger garlic paste. Sauté till the raw smell goes.
  

• Now add the spice powders. Give it a good stir. The powders just need to be heated through.
  

• Now add the tomatoes. Sauté. If it is too dry, add water 1/4 cup at a time, gradually bringing it to a boil. When the spices are well sautéed, add the rest of the water, cover with a lid, and cook until the tomatoes are mushy. Check in between.

           

            

• Now add the washed and cleaned chicken pieces. Turn the heat to high and cook the chicken on high for about 10 minutes. After 10 minutes, add salt and cook, covered on high for 5 more minutes.

• After about 5 minutes, stir well and add curry leaves. Turn off the stove. Check for salt. 
  
  

  
  
  
  
  

• Keep covered for at least 30 minutes. Mix well. Test for taste. The curry is ready to be served.

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NOTES

• Add water as required. 
• If you want a creamy consistency, reduce the coriander powder by 2 Tbsp and add 2 Tbsp almond powder, almond paste, or coconut milk.
• I always keep powdered almonds in the freezer. I just powder almonds in the mixie and store it in a box.
• Almonds, cashews, or walnuts can be used interchangeably.

CHICKEN VARRATTIYADHU

• The next day, when packing for lunch, I put the required pieces in a pan with 1 tsp of oil and pan-roast them, turning them over halfway. So chicken varrattiyadhu is ready for lunch.