On Sundays, if the weather is good and the air has a chill to it, there's nothing like a warm bowl of this Kerala's curry to go with your appam or rice. The process is fairly simple. Dry roast your spices with dessicated coconut till they are done and the coconut attains a lightly-golden tinge. Grind this into a fine paste. This is what it should look like. Marinate your chicken with the usual salt-turmeric-red chilli powder-lemon juice for 2-3 hrs Fry thinly sliced onions till they are golden. Add the curry paste and saute well. Then add the chicken and saute further till the chicken changes color. Add water according to the gravy you want. And pressure cook till 2 wistles. I added some toasted makhana to give some more crunch to the dish but this is optional. Your nadan curry is ready to eat. Bon appetit!