Spiced Nadan Chicken Perelan

Chicken curry with ginger, curry leaves and BART Roasted Malabar Masala.

This warming, authentic curry is brimming with goodness from the southern Indian coastal region. The BART Malabar Masala includes tamarind, chilli and coconut which brings together all the goodness of 12 spices in one simple blend. Delicious served with parathas or rice

Bart has been working with Frank Water in 2012 after discovering that the majority of their water projects were located in India, where they source a lot of ingredients. The best way to give back to vulnerable, rural communities is to provide sustainable access to safe water, sanitation and hygiene. To date, through various activities Bart have raised over £50k and now, with the sale of every tin of the new roasted curry masalas, 10p will go to the charity!

Method

  1. In a large mixing bowl add the chicken pieces along with the vinegar and chilli powder. Marinate for a few hours or overnight

  2. In a large sauce pan or kadhai heat the oil over a medium flame. Add the black mustard seeds along with the curry leaves. As they splutter add the onions and fry for 17-18 minutes. They will change colour and go brown

  3. Add the crushed garlic and ginger frying for a minute. Now add the tomatoes and fry for 5-6 minutes. Stir well as they breakdown and soften

  4. Add the marinated chicken and sprinkle with the Bart Roasted Malabar Masala. Stir well and continue to fry for 8 minutes. The chicken will soak up the flavour of the spices and seal through

  5. Add water, sugar and season to taste. Bring to a boil and simmer over a low heat from 10 minutes with a lid on. Stir halfway through

  6. At this stage take the lid off and continue simmering for 12 minutes. As the gravy thicken stir a few times to coat the pieces in it. Turn the heat off and pour into a serving dish

  7. Heat the oil for the tadka in a small saucepan, add the curry leaves and green chillies as they splutter. Add this over the chicken, mix well and serve with parathas or rice.

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