Nadan Chicken Curry

Ingredients 

• Chicken – 1 kg
• Onion – 2
• Ginger – 1.5 inch, roughly chopped
• Garlic – 8 cloves, roughly chopped
• Green chilies – 6
• Curry leaves – 1 sprig
• Tomato – 2 medium-small, chopped
• Coconut oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Dry red chilies – 2
• Curry leaves – 1 sprig

Spice Powder

• Turmeric powder – 1/2 tsp
• Chilly powder – 1 tbsp
• Coriander powder – 1 tbsp
• Chicken masala powder – 2.5 tsp

Preparation

1. Grind the ginger, garlic, green chilies and curry leaves to a coarse mixture and keep it aside. Now grind the roughly chopped onion to a coarse mixture.

2. Heat 2 tbsp coconut oil in a pressure-cooker.  Add the ground ingredients with enough salt and saute until browned.

3. Add the spice powders. Saute for about 30 seconds. Add chopped tomato pieces. Saute well until tomato gets mashed up and oil separates.

4. Add 1/4 cup hot water. Mix well. Add the chicken pieces, enough salt and mix everything well so that the chicken will be coated with the gravy. Add 1/2 cup hot water.  Pressure-cook for 1 whistle. Switch off the flame. Check for salt and adjust.

5. Heat 1 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared curry.