Naadan Chicken Curry


Chicken with bones cut into small pieces – 500 grams

Cloves – 3 no.s

Cardamom – 2 no.s

Bayleaf – 1

Chopped onion – 2 big / 3 cups

Curry leaves – a sprig

Sliced Tomatoes – 1 medium

Turmeric powder – 1/2 tsp

Chilly Powder – 1 1/4 tsp

Pepper powder – 1 tsp

Coriander powder – 1 tbsp (heaped)

Cumin powder – ¼ tsp

Uluva powder – a pinch

Garam masala powder – 1/2 tsp

Coconut cuts – ¼ cup (optional)

Coconut milk (randaampaal) – 1 teamug ( / use 2 heaped tbsp of coconut milk powder + 1 teamug lukewarm water)

Salt – 1 to 11/4 tsp

Oil – as needed

To grind

Ginger – 1 big piece

Garlic –  5 big cloves

Green Chillies – 1

Grind these ingredients to a smooth paste.


Heat oil in a pan, add the spices. when u get an aroma add the onions and curry leaves.

When brown add the ground paste. Sauté it for 10 minutes.

Add in all the powders and fry it for 2 minutes.

Throw in tomato slices, chicken pieces & add salt; fry on medium high heat for 5-10 minutes. Add the coconut cuts. Pour the thin coconut milk. Let boil. Check for salt. Simmer and cover cook for 30 minutes / till chicken is cooked and oil floats on top.

Garnish with cilantro.

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