7 simple & easy steps to cook Spicy Semi-Gravy Nadan Chicken - An Exquisite Kerala Cuisine

Hello friends

Hope you all are having a cosy Sunday & fun day with your loved ones, family and friends😃. I think Sundays do come with a pause button⏸️, we plan to do a lot of things but actually do nothing😅. So when everyone are enjoying their own versions of Sunday, I am here again yet with another recipe on my blog.

"What came first the chicken or the egg? Who cares....I eat both😜." Being a hard core non-vegetarian 'foodie', today for all my friends who are also chicken lovers posting 7 simple & easy steps to cook Spicy Semi-Gravy Nadan Chicken - An Exquisite Kerala Cuisine. And here goes the recipe.....😋

TOTAL TIME  : 50 mins

PREP TIME   : 20 mins

COOK TIME :  30 mins

SERVINGS    :  4 - 5 Servings

INGREDIENTS:

Nadan/Country Chicken    -  1 Kg

Medium size Onions   - 6 nos

Medium Size Tomatoes   - 2 nos

Green Chillies   - 4 nos

Ginger    -  2 tsp

Garlic   - 2 tsp

Curry Leaves   -  4 sprigs

Coriander Leaves   - 4 tbsp

Turmeric Powder   -  1/2 tsp

Red Chilly Powder   - 2 tsp

Coriander Powder   - 2 tsp

Pepper Powder   - 2 tsp

Coconut Oil   -  4 tbsp

Salt to taste

Water

STEP 1:

Firstly, clean the chicken, cut it into medium size pieces and pressure cook the cleaned  chicken pieces along with salt, turmeric powder and little amount of water (as chicken itself leaves lot of water while getting cooked) for 8 whistles. (I have used nadan/country chicken so its takes little more time to cook, whereas if you are using broiler chicken, only 3 whistles needed).

Meanwhile, make a fine paste of green chillies, ginger & garlic together, slice the onions & tomatoes and keep it aside.

STEP 2:

Next take a medium sized clay pot, once hot add oil, thinly sliced onions, curry leaves and cook till the onions turns light brown in colour.

STEP 3:

After the onions are caramelised, add the ginger garlic green chilly paste and cook it till the raw smell of the added paste goes away.

STEP 4:

It's now time to add on all the spice powders one by one, little turmeric powder (as we have already added the turmeric in our first step while cooking the chicken), red chilly powder, coriander powder & freshly grounded pepper powder and mix it well, till you get the aroma of the roasted spice powders.

STEP 5:

After blending of the spices, add the chicken broth from the pressure cooked chicken (you can also add normal water, I used the broth because it gives a very authentic taste to the gravy) along with thinly sliced tomatoes and boil it for 3-4 minutes . See to it that you don't use too much of broth/ water, as it is a semi-gravy recipe.

STEP 6 & 7:

Lastly, once the gravy is boiling, add the cooked chicken pieces and cook it for another 10 -15 minutes on a medium flame and get a semi-gravy consistency. Make sure the consistency of the gravy is not too watery. Before you turn off the gas, check out whether the chicken pieces are cooked to perfection.

Once done, plate it in a bowl & garnish it with coriander leaves.

Hope you like this simple, authentic and Spicy Semi-Gravy Nadan Chicken and do give me a feedback through the comment section after you try and taste it with your loved ones, family & friends.

Until we see next, keep calm.....& love chickens🐔..!!