Monday, August 27, 2012

Thani Nadan Chicken Curry

This chicken curry is very simple and yummy curry. Not much of ingredients and as  you cook the flavor of the coconut oil and the shallots is too good and enhances good aroma and you will love it. Increase or decrease of the spice level is upto your taste. Goes very well with pathiri. You can keep it thick or little watery its upto you J




1.         Chicken : 500 gms  (cleaned)

2.       Water- 3 tbsp

3.       Salt-to taste

4.      Kasmiri red chilli powder – 1 tbsp 

5.        Normal red chillie powder – 1 tsp                     

6.        1/4 cup Coconut oil                                   

7.        Slitted Green chillies – 2 nos                

8.        Curry leaves – around 5 sprigs                                                          

9.        Shallots – about 17nos  slit    

10.   Turmeric – ¼ tsp                      

11.        Ginger n Garlic paste – 2 tbsp  

12.      Tomatoes chopped– big 1      



Take a big bowl, add the chicken, to that you add all the ingredients 3, 4, 5, 6, 7, 8, 9, 10, 11 and massage to the chicken nicely this with your hands. Let it rest for 30 minutes

Transfer the marinated chicken to a non stick kadai, u can use the 3 tbsp of water that we have kept to just clean and put marinated bowl and put that cleaned water in the masala,  increase the flame once boiled reduce the flame to low,  cover and cook  for 20 minutes.  You will cook the chicken in the water what we have put and even the chicken will ooze  some water so it will get cooked.

Now add in chopped tomatoes, check final salt. Cover and cook well till the tomatoes and chicken is  cooked well.  Garnish with curry leaves and chillies if you like.

Yummy and delicious and simply curry!! Tell me how you like this? It will go well with Pathiri or any Indian breads.


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