Kerala Style Chicken Curry / Nadan Chicken Curry

Some of us people really get nostalgic at times, right? Even i'm a that kind of person, loves to try out every kind of other cuisines . But frankly speaking when you need that homely , your kind of, which makes you remember 'You ' , then you really need you mom's special curries for sure. I have a very bad ( well, read home sickness kind of ) habit, i may be in a party which lots of food totally yummy and very flavorful , and i too would eat it, but by the end, i just can't end without having a spoon of plain rice with curd and pickle....its kind of comforting for me, i feel happy.

Its been ages that i made this most flavorful chicken curry of all ( at least i feel so ) , and i really don't know why i waited for so long to try it out, my moms most famous Chicken Curry. You know, this is that special kind of curry which makes you nostalgic. Spicy Chicken Gravy simmered with a dash of Coconut milk and Ground Dry Roasted Coconut & Spices . 
The name  ''Nadan Chicken Curry' literally translates to  'Country Side Chicken Curry' .
After i made this, we felt like back home, and little princess Adya loved it. We had it with rice for lunch and the left- over was made as dinner and served with hot Rotis.


Kerala Style Chicken Curry / Nadan Chicken Curry
Recipe Source: Amma

Ingredients:

1 lbs  Chicken ( cut and cleaned )
1 Onion Big ( sliced thin )
1 1/2 tbsp Ginger - Garlic paste
7-8 Shallots ( cut in half )
1/4 cup Coconut Milk ( opt )
Curry leaves
Coconut pieces sliced ( thenga kothu )
Salt
Oil ( preferably Coconut Oil )

3 tbsp Coriander Powder
1 - 1/2 tbsp Red Chili Powder ( adjust accordingly )
1 tsp Turmeric Powder
1 tsp Garam Masala

Method :

Clean and cut the chicken pieces.
Dry roast Coriander Powder - Red Chili Powder until roasted and colour changes; and set aside.
Heat very little oil a Kadai and roast coconut pieces until brown and roasted, and set aside. 
In the same pan heat oil , pop mustard seeds and add curry leaves.
Add in sliced onion and saute until translucent, add in the G&G paste ,and saute until very soft and mushy.
Add in the roasted powders - mix , put in the cleaned chicken pieces + turmeric powder + garam masala + salt  and mix well.
Pour in 1 cup - 1 1/2 cups of warm water and let it cook.
Once half done add in the shallots and cook again, until the chicken is all done. The  Onions and Shallots should all turn mushy and thick and form a gravy consistency.
Pour in the coconut milk, also add in lots of curry leaves,roasted coconut pieces, check for salt, let the curry simmer for a few mins and serve hot.