20-Min Coconut Nadan Chicken Curry
South Indian-style chicken simmered in a fragrant coconut-tomato gravy with warm spices, ready in under 20 minutes. Creamy, aromatic, and best served with rice or flatbread.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
Step 2
Add diced onion and curry leaves; sauté until onion softens and turns translucent, ~3 minutes.
Step 3
Stir in ginger-garlic paste and spice blend; cook for 30 seconds until fragrant.
Step 4
Add diced chicken and stir to coat with spices; cook for 2 minutes without browning.
Step 5
Pour in coconut milk and diced tomato; bring to a simmer, then reduce heat to medium-low.
Step 6
Simmer uncovered for 8–10 minutes until chicken is cooked through and sauce thickens slightly.
Step 7
Season with salt and black pepper to taste. Serve hot over steamed rice or with naan.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- cutting board
- knife
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