Tuesday, June 16, 2009

Nadan Chicken curry with a Jamaican twist

When you feel like eating something truly nadan (homely) and don’t want to spend hours in the kitchen, here an easy life saver that takes just a few minutes to bring together a relishing gravy that goes great with rotis, rice or even Appams. This curry is a rare but delightful combination of Kerala and Jamaican spices.


Chicken pieces cubed: 1 ½ pounds
Saras coconut varuthara paste: 1/2 cup diluted in some water
Jamaican jerk seasoning: 3-4 tablespoon
Onions (sliced): 1/2 cup
Tomatoes (sliced): 3/4 cup
Green chillies (slit): 2-3
Ginger (chopped): 1 teaspoon
Garlic (chopped): 1 teaspoon
Curry leaves: 1 sprig
Star Anise: 1
Cinnamon stick: 1 piece
Cardamom pods: 1-2
Bay leaves: 1-2
Pepper corns or powder: 1/2 teaspoon

* Saras coconut varuthara paste is available in most Indian grocery stores.
* Jamaican jerk seasoning is available under different brand names in most Supermarkets like Safeway or walmart in the spice aisle.

Marinate the cleaned cubed chicken with the salt, pepper, jerk seasoning and keep aside. Meanwhile, heat some oil in pan, add the raw spices (anise + cinnamon + cardamom + bay leaves), onions, green chillies, ginger, garlic, curry leaves and sauté well. Before the onions start caramelizing add the chicken pieces and sauté. Add tomatoes, sauté, cover and cook. Once the chicken is almost cooked, add the diluted varuthara paste and mix well. Let everything come to a boil and then add a final seasoning of red chillies, curry leaves and chopped up onions.

If you find the gravy too pungent, you can lighten it by adding some coconut milk.


Thank you for stopping by. We really appreciate each one of your valuable comments. Don't forget to come back!!!


Blog Widget by LinkWithin