March 10, 2013

Nadan Erachi Curry / Kerala Chicken curry / Country side chicken curry

                There are some recipes in everyone's home that the whole family loves. Well Nadan Erachi curry served with dosa is one such recipe in our home. My hubby loves the recipe with dosa or idli and if I add coconut to the gravy then he prefers the same for rice. This is a super simple recipe prepared in our native, common gravy known to every Keralite. This gravy is more liquid in texture.


Chicken - 1 Lb
Onion - 2 cups (Finely chopped)
Tomato - 1 cup (Finely chopped)
Ginger Garlic paste - 1-1/2 Tablespoons
Green chilli - 6 no's(slit to two)
Fennel seeds - 1 teaspoon
Curry leaves - 15 to 20 leaves
Coconut oil - 3 Tablespoons
Chilli powder - 1 teaspoon
Coriander powder - 2-1/2 Tablespoons
Chicken Masala - 1 Teaspoon (absolutely optional,it can be any brand you use)
Salt - as needed
Water - 1-1/2 cups


  • In a pressure cooker heat oil, add Fennel seeds, curry leaves and green chilli. Saute for one minute. Add chopped onions and saute until they are golden brown colour.

  • Add Ginger-Garlic paste, saute until the raw smell goes off. Add tomatoes and curry powders with required salt and saute until the oil oozes out.

  • Now add chicken, stir well on medium flame. when chicken turns to white colour(half cook) add water and check for salt.

  • Pressure cook for 3 whistle. The end gravy will be little watery.

  • Nadan Erachi Curry is ready for Dosa/Idli/Parahta/Chappathi.

  • If you wish to add coconut to your gravy then grind about 1/4 cup of coconut(For this recipe measurement) with 1/4 teaspoon of cumin seeds and add after pressure cooking the chicken. Switch off the stove once the gravy starts to boil after adding coconut paste.
  • Adding coconut increases the thickness of your gravy and tastes well with Steamed white rice / pulav.
  • If you are not adding chicken masala to your gravy then add 1-1/2 teaspoon of chilli powder and 3 tablespoon of coriander powder in total.