Nadan Chicken Curry Recipe

Pat the chicken pieces dry. In a large bowl, combine turmeric, red chili powder, 1 tsp salt, and ginger-garlic paste. Rub the mixture thoroughly into the chicken pieces so all surfaces are coated. Set aside to marinate for 20–30 minutes (or refrigerate for up to 2 hours for deeper flavor).

Heat oil and seeds

Heat a heavy-bottomed pan or kadai over medium heat. Add coconut oil and let it heat until shimmering. Add mustard seeds; when they start to pop, add fenugreek seeds and let them sizzle for a few seconds (be careful—fenugreek can brown quickly).

Add curry leaves and slit green chilies. Fry for 20–30 seconds until the curry leaves become fragrant and slightly crisp.

Lower heat to medium-low. Add sliced shallots (or red onions) and a pinch of salt. Sauté, stirring often, until the onions turn translucent and begin to caramelize (about 8–10 minutes). Add sliced garlic and julienned ginger and continue to sauté for 2–3 minutes until the raw aroma disappears but garlic doesn't burn.

Increase heat to medium. Sprinkle in coriander powder, cumin powder, crushed black pepper, and garam masala. Stir the spices into the onion-tomato base and cook for 1 minute to bloom the flavors.

Add the chopped tomatoes or tomato puree. Cook on medium heat, stirring occasionally, until tomatoes break down and the oil starts to separate from the masala (about 8–10 minutes). If the mixture becomes too dry, add 2–3 tbsp water to prevent sticking.

Add the marinated chicken pieces to the pan, arranging them in a single layer as much as possible. Cook, stirring and turning pieces occasionally, for 5–7 minutes on medium-high to sear the chicken and combine it with the masala.

Pour in 1 cup water or chicken stock and bring the curry to a gentle boil. Reduce heat to low, cover partially, and simmer for 20–25 minutes for bone-in pieces (15–18 minutes for boneless), or until the chicken is cooked through and tender. Stir occasionally and check liquid level; add a little more water if it becomes too thick before the chicken is done.

When the chicken is almost cooked, stir in the thick coconut milk and simmer uncovered for another 4–5 minutes on low heat—do not boil vigorously after adding coconut milk to prevent splitting. Taste and adjust salt.

Finish with freshly crushed black pepper (if desired), garam masala (a pinch more if you like), chopped coriander leaves, and lemon juice. Stir gently to combine.

Transfer Nadan Chicken Curry to a serving bowl. Garnish with a few extra curry leaves and cilantro. Serve hot with steamed rice, appam, dosa, or flatbreads.