How to Make Tasty Nadan Chicken Curry
First, marinate the chicken with turmeric, salt, and a bit of lemon juice for about 30 minutes. In a big pan, heat coconut oil and add mustard seeds, curry leaves, and chopped onions. Let the onions turn golden brown, then add ginger-garlic paste and sauté. Add finely chopped tomatoes, and cook until they're mushy. Add your ground spices: coriander, chili powder, garam masala, and stir well. Add the marinated chicken, mix everything, and let it cook until the chicken is tender. Finally, add some coconut milk for that rich, creamy texture. Serve with rice or appam!
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My grandma always said the secret is in the fresh ground spices and a generous amount of curry leaves. Trust me, don't skimp on those!
Skip the complicated steps and just use a good quality Nadan chicken curry masala mix with fresh chicken. Works like a charm every time!
I’ve found that using freshly grated coconut and homemade coconut milk makes all the difference. Try it once, and you won’t go back to store-bought stuff!
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