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Naadan Chicken Curry

This is a semi-dry chicken curry that is cooked slowly using traditional spices that include coriander seeds, fennel seeds, cinnamon and black pepper.

Naadu means country and so naadan chicken curry here means country-style chicken curry. This is a recipe passed down through the generations in my family, and was traditionally cooked over a fire made up of coconut shells and dried coconut leaves) with the spice paste ground by hand using a traditional grinding stone. This dish is cooked low and slow, allowing the flavours to develop and fills the house with the most enticing aroma!

A serving feeds 1-2 Adults when eaten with rice (not included). Approx 500g

Ingredients: Chicken thighs, Red Onion, Tomato, Garlic, Ginger, Himalayan Pink Salt, Turmeric Powder, Chilli Powder, Coriander Powder, Garam Masala, Coriander Seeds, Fennel Seeds, Cinnamon, Whole Black Pepper

Re-heating Instructions: Defrost overnight in the refrigerator or in the microwave. If heating on stove top, place in pan, cover and warm on low-medium heat until chicken pieces are completely heated through. If heating in microwave, place covered in a ceramic dish and heat on med-high for 3-4 minutes, stirring once in between.

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