Ganesh Cookbook

Nadan Chicken Curry




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1 kg Chicken

2 tbsp Cooking Oil

2 tbsp Coconut Oil

4 Cloves

1 inch Cinnamon

4 Cardamom

1 tbsp Fennel Seeds

2 Bay Leaves

2 Medium Sized Onion Sliced Long

6 Garlic Pods Finely Chopped

1 inch Ginger Finely Chopped

1 Stem Curry Leaves

1 tsp Turmeric Powder

1 tbsp Chilly Powder

1 tbsp Kashmiri Chilly Powder

2 tbsp Coriander Powder

1 tsp Garam Masala Powder

1 tbsp Chicken Masala (Optional - Else add 1 tsp Garam Masala instead. Also, skip cinnamon, fennel seed, bay leaves and cloves)

2 tbsp Coconut Milk Powder

1 cup Luke Warm Water

½ cup Coriander Leaves Chopped

1 tsp Salt (May Varies)


In a sauce pan add oil and add cloves, cardamom, cinnamon, bay leaves and fennel seeds sauté for 10 seconds (If you are using chicken masala, you can skip this).

Add onions and stir until golden brown.

Add ginger, garlic and curry leaves until raw smell disappears.

Reduce flame and add turmeric, chilly powder, kashmiri chilly powder, garam masala, coriander powder and chicken masala. Stir until everything is mixed well and until raw smell disappears.

Add chicken and mix everything until masala is coated evenly.

Add salt to taste and mix well.

Mix 1 tbsp of coconut milk powder in ⅔ cup of luke warm water and add it to chicken.

Cover and allow to cook chicken in medium flame.

Once chicken is cooked (in 10-15 mins), mix 1 of coconut milk powder in ⅓ cup of water and to the curry. Cook for another 2 minutes.

Add coriander leaves and cook for another minute.

Curry is ready.




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