How to Make Nadan Chicken Curry Kerala Style

Picadillo-Style Chicken

It is a very aromatic, spicy and bright looking curry mainly flavored with coconut bits, curry leaves and onions.

Recipe Summary Picadillo-Style Chicken

Ground chicken is simmered in a rich and spicy sauce with chili powder, cumin, cinnamon, tomatoes, apple, and green olives. Served with brown rice and a 'reverse guacamole,' this is a terrific weeknight meal.

Ingredients | Nadan Chicken Curry Kerala Style

2 pounds lean ground chicken

1 onion, diced

2 cloves garlic, minced

2 teaspoons chili powder

2 teaspoons dried oregano

1 teaspoon cumin

½ teaspoon ground cinnamon

1 (14 ounce) can diced tomatoes

1 green apple, diced

3 ounces green olives, sliced

2 cups cooked brown rice

2 avocados

3 tablespoons ranch dressing

½ cup tortilla chips, crushed

Directions

Brown ground chicken, onion, garlic and spices in a skillet. Break up the meat so that it cooks evenly.

Add tomatoes then mix in apples and olives.

Put stove on low and let it simmer for about 15 minutes, allowing the flavors to fully marry. Insert a food thermometer into the meat mixture to read at least 165 degrees F.

Serve over brown rice.

Serve alongside reverse guacamole. Slice the avocados, coat them in ranch dressing or plain yogurt and roll them in smashed tortilla chips.

Info | Nadan Chicken Curry Kerala Style

prep: 15 mins cook: 15 mins additional: 10 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Picadillo-Style Chicken

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