Nadan Chicken Curry (Village Style Kerala Chicken Curry)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.

	this recipe	typical
liquid	71%	58%
fat	5%	4%
aromatics	639%	18%
sweetener	0%	0%
salt	1%	1%
vegetables and beans	0%	26%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

3 g	1/2 tablespoon fennel seeds
20 g	10 pepper corns
	8 cloves
2 g	2 cardamom
	1/2 star anise
	1 inch stick cinnamon
59 g	1/4 cup water
500 g	500 grams bone-in chicken (curry cut, approx 2 inch pieces)
14 g	1 tablespoon coconut oil
2 g	2 bay leaves
	1/4 cup coconut slices
	10 curry leaves
	2 green chillies
150 g	1 large onion (sliced (approx 1 cup or 115 gms))
1500 g	10 sambar onions/shallots (peeled & sliced)
2 g	1 1/2 inch ginger (crushed)
45 g	15 garlic cloves (peeled and crushed)
1 g	1/2 teaspoon turmeric powder
	1/2 tablespoon red chilli powder
	1 tablespoon kashmiri red chilli powder
3 g	1/2 tablespoon coriander powder
296 g	1 1/4 cup water
6 g	1 teaspoon salt (divided)
14 g	1 tablespoon coconut oil
2 g	1/2 teaspoon mustard seeds
	2 tablespoons coconut slices
	1-2 whole dried red chilly
1500 g	10 sambar onions/shallots (sliced thin)
	10 curry leaves

Method: 8 steps, published by myfoodstory.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“South Indian parents; tried recipe tonight for the first time and am truly impressed! Please pay attention to the exact recipe amounts called for in this dish, and as always with Indian food, take your time cooking the onions. To Richa, Denver, and the l” — a cook, 5.0★

“it taste disgusting when i taste it” — a cook, 1.0★