Nadan Chicken Curry

This typical kerala style chicken has a nostalgia feeling... exactly! this chicken curry is the speciality of my dads house. May-June is the month when all the family members come from different places for vacation and spent few days together we enjoy a lot... The mouth watering aroma would follow us till the paddy fields... straight away from the old traditional style kerala kitchen. And then its a signal that its lunch time... and our chicken curry is waiting for us...we would eagerly wait while our aunt would first serve all children with rice, followed with some other curry and stir fried vegies and every time each one of us would say "madhi" (enough! not to serve much) and then here comes the king of all... we would stare at others plates and eagerly wait for our chance...and when chicken is served everyone would stay quite no one would say madhi! ha! ha! ha! and then its just gulping of everything within no time... My mom shared this recipe to me... and told that how exactly they made this... I would suggest you to make it and enjoy it!

Ingredients:

1. Chicken  --  1kg
2. Shallots/ Madras Onion  --  10-12
3. Red Chilli Powder  --  2 tsp
4. Coriander Powder  --  2 tsp
5. Turmeric Powder  --  1tsp
6. Chicken Masala  --  1tsp.
7. Onion  --  sliced 3
8. Green Chilli  --  3 slit
9. Crushed Ginger and garlic  --  2 tsp
10. Coconut scraped  --  1/2 cup
11. Aniseed  --  1tsp
12. Curry Leaves  --  few twigs
13. Coconut Oil  --  2-3 tbsp
14. Salt to taste

Method:

• Grind the shallots with chilli powder, turmeric powder, coriander powder, chicken masala and salt into fine paste and then marinate the chicken nicely.
• Heat some coconut oil in a deep kadai. Saute the sliced onions and green chillies along with curry leaves till golden brown. 
• Add one teaspoon of crushed ginger and garlic into the kadai and mix well.
• Add the marinated chicken and mix it with masala nicely.
• Let the chicken cook in simmer for sometime.
• By the time the chicken cooks grind the coconut with aniseed into fine paste and keep it ready.
• Now when the chicken cooks nicely and its tender add the coconut paste and mix well. Check for the salt and add if required. At this point add the left over one tsp crushed ginger and garlic and as the curry boils for two or three minutes switch off the gas.
• Garnish with curry leaves and raw coconut oil(optional if you dont like coconut oil flavour).
• Serve hot with rotis, aapams, steamed rice, idiappams or dosas.