Kerala Style Chicken Curry/Chicken Curry with Coconut milk

Each week I will be sharing recipes with different set of ingredients in Protein rich dishes in the mega marathon 80th edition.
Last week I shared recipes with lentils and legumes.For the brand new week my key ingredients are Egg and Chicken.

As eggs and chicken contain protein and  saturated fat it is good to consume moderately everyday.
A large egg contains 6.28 grams and 3.5 oz of chicken contains 30 grams of protein.As both contains trace amount of carbohydrates its a good option for a low carb diet.

Coming back to the recipe,its a simple curry flavored with  whole spices and coconut milk.The curry tastes best when made it in coconut oil.But any neutral oil also makes the curry delightful and finger licking.

Traditionally shallots are used to enhance the flavor,if not use the regular onion.This is a simple recipe ideal to make for parties and potluck.Tatses heavenly with ghee rice or white rice.

                                                                    

                                                           
                                       Kerala Style Chicken Curry

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken(with bone or boneless)	1.5 lbs
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Potato(cubed)	1 large size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic (pounded)	2 tbs
Red chilly powder	2 tsp
Coriander powder	1.5 tbs
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Thick Coconut milk	3/4- 1 cup
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Coconut oil(preferable)	3 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering -1

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

  
For the tempering -2

Ingredient	Quantity
Oil	2 tsp
Onion(finely chopped0	2 tbs
Garlic(finely chopped)	2 cloves
Curry leaves	few leaves

For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Black pepper powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/2 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Now in a pan heat the oil and do the tempering-1 with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the pounded ginger&garlic,fry it until raw smell disappears.Add in all the spice powders and fry in the oil for a minute.

• Add the marinated chicken,chopped tomato and saute it for 4-5 minutes or till the chicken is half cooked.Now goes in the cubed potato and give it a mix.Add around a cup of water and cook it covered.

• At this stage add in the coconut milk and let it cook for one boil.Meanwhile heat a pan with 2 tsp of oil.Once the oil becomes hot,add in the chopped onion,garlic and curry leaves.Fry it until,the onion becomes golden.

• Add it to the chicken curry,add in the chopped coriander leaves and lemon juice.Mix it well and put off the flame.

• Serve it with roti or rice.

• While frying the spice powder,if it is too dry,sprinkle some water.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.
• Use thick coconut milk for a nice creamy consistency.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Shredded Chicken Fry / Idicha Kozhi Varuval

 During my last India trip I had a chance to have this fry in a restaurant.The name looks so different and we wanted to give a try.So ordered one plate and it was a huge hit among kids.They liked it a lot and we had order two more plates as we were 5 families.

It was in the appetizer menu and served along with some salad and parota bites(parota was cut into small bite size).After tasting it I was able to make out the ingredients in it and recreated it after coming to US.

This is one of the easiest chicken preparation I have made and takes only 20 minutes to finish of the dish.While the chicken is cooking,do the rest of the preparation and once the chicken cooked,shred it and add it to the masala.The chicken here cooks very fast so I prefer to cook in a open pot.To reduce the cooking time one can cook the chicken in pressure cooker for a whistle.

This is one such versatile fry,pairs up very well with roti,rasam rice,bread.The spice powders given here is for a medium spicy.This a dry preparation and if you want it a semi dry curry then go ahead and use another one or two tomatoes.Off to the recipe.....

                                                                    

                                                           

                                     Shredded Chicken Fry/Idicha Kozhi Varuval

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 25-30 minutes

   Serves 2-3

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	300-00 gms
Onion(finely chopped)	2 medium size
Tomato(finely chopped)	1 medium size
Ginger&garlic paste	2 tsp
Green chilly/pachamilagai	2 (slit lengthy)
Red chilly powder/milagai podi	3/4 tsp
Coriander powder/dhaniya podi	1 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Black pepper powder/milagu thool	3/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1/2 -3/4 tsp
Oil	1 tbs
Coriander leaves(chopped)	2 tbs

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/4 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Cook the marinated chicken in a pan with 1/2 cup of water in a medium flame.Once the chicken is completely cooked drain if any water and with a help of a stone shred it to small pieces.

• Now in a pan heat the oil and crackle the fennel seeds.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in chopped tomato and cook it until soft.Add in all the spice powders except black pepper powder and salt.

• Mix it well and add couple of spoons of water.Cook it for a minute or two.Now add the shredded chicken and mix it well.Keep it on flame or 2 minutes and stir it in between.Finally add the lemon juice,black pepper powder and coriander leaves.Mix it well and put off the flame.

• Serve it warm with rice and rasam or an appetiser.

• As the chicken is marinated with salt,while adding it to the curry keep an eye,otherwise it will be too salty.
• The spices give are for medium spice level.The amount of green chillies and the black pepper can be altered according to personal preference.
• If the fry is not dry then,sprinkle 2 tsp of roasted gram dhal powder(pottukadalai) in the end along with the chopped coriander leaves.

Enjoy...........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Guntur Chicken Fry

Guntur Chicken fry,a spicy fry with freshly ground masala paste.Its a great party starter or an accompaniment for rice.As this fry is a dry version,it can be rolled in a roti and have it as a roll.

The recipe uses the basic ingredients and the freshly ground masala enhances the taste and aroma.I tried this recipe couple of times and it was a great hit among kids.

                                                                                          

                                                          

                                                           

                                                         Guntur Chicken Fry 

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   Basic Information

   Preparation time 20 minutes

   Marination time 30 minutes
   Cooking time 30 minutes

   Serves 3
   Recipe Source here

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	2 lbs
Onion(finely chopped)	1(medium size)
Tomato	1 medium size
Ginger&garlic paste	1 tbs
Yogurt/thayir	3 tbs
Turmeric powder	1/4 tsp
Green chilly/pachamilagai	3-4
Curry leaves/karivepillai	2 sprigs
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   

 To roast and powder

Coriander seeds	1 tbs
Red chilly/varamilagai	2-3 (broken)
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Black pepper/milagu	1.5 tsp
Cumin seeds/jeeragam	1/2 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	2
Coconut(grated)	2 tbs

   

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add the yogurt and 1/2 tsp of salt to the chicken and marinate for 30 minutes minimum.

• Heat a pan on a stove top and add 1/2 tsp of oil,add in all the spices given to roast.Roast it until a nice aroma comes out.Now add in the grated coconut and few curry leaves.Fry it for a minute.Put off the flame and grind it o a fine paste with water and keep it aside.

• In a  pan,heat the oil ,once it becomes hot,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy,

• Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground paste and mix it well.Add around 1/2 cup of water.

• Cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and in the slit green chillies and curry leaves. Let it simmer it for couple of minutes until the moisture evaporates.Keep it on a low flame for a minute and put off the flame.

• Serve it warm with rasam rice or a starter.

Enjoy..................................

Sumber http://www.naliniscooking.com

Chicken Pirattal /Semi Dry Chicken Curry

Pirattal is delicacy made in most of our households to accompany with rice.Pirattal is neither watery as kuzhambhu nor dry as fry.Its a semi dry dish and goes very well even with rasam rice and rotis.

For this preparation,Kuzhambhu milagai thool is used.As I ran out of it, used red chilly and coriander powder along  with  garam masala powder.Also I slightly changed the original recipe and made it to my family taste.In the original recipe no cashew is used.Also I added some onion slices in the end for extra crunch.

                                                          

                                                           

                                         Chicken Pirattal/Semi Dry Chicken Curry

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes
   Cooking time 40-45 minutes

   Serves 3-4

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	1.25 lbs
Onion(finely chopped)	1(medium size)
Tomato	2 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Red chilly powder/milagi podi	2 tsp
Black pepper powder /milagu thool	1/2 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Yogurt/curd/thayir	2 tbs
Curry leaves/karivepillai	1-2 sprigs
Cashews/mundiri(broken)	10-12
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(finely chopped)	2 tbs

   
 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasa	1/2 tsp
Fennel seeds/sombu	1/2 tsp

 For the tempering

Ingredient	Quantity
Cloves/lavangam	4-5
Cinnamon/pattai	2 inch
Fennel seeds/sombu	1/2 tsp

  
For the Garnish

Ingredient	Quantity
Onion(thinly sliced)	1/4 cup
Green chilly(slit lengthy)	2
Coriander leaves(chopped)	as needed

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.Add all the  spice powders,yogurt and salt to the chicken and marinate for 30 minutes minimum..
• In a  pan,heat the oil and do the tempering,fry the cashews.Add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.

• Add in the marinated chicken and give it a mix till it changes the color. Add in the chopped tomato and mix it well.

• Add around a cup of water cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender add the ground paste and mix it well.Let it cook for couple of minute or till it reaches a semi dry consistency.Add in the ground black pepper powder.

• Also add in the chopped coriander leaves and mix it well. Finally add the the sliced onion and green chilly and mix it well.Let it simmer for a minute or two.Put off the flame and add the lemon juice if needed.

• Serve it warm with rice or roti.

Enjoy..................

Sumber http://www.naliniscooking.com

Non-Veg Thali / Non-Vegetarian Thali - Chicken Roast

For the final of Thali Theme in BM#70 edition is a non -vegetarian Thali.I mostly try to share vegetarian recipes for Blogging Marathon.But this time I wanted to share a non-veg Thali,which has been in my to do list so long.I never got a chance to cook elaborate non-veg meal on week days and couldn't click picture for thali.
Last week I cooked the chicken thali and saved some food for the photo shoot.The thali has

1.Coconut milk rice
2.Kodi kura
3.Egg Fry
4.Chicken Roast
5.Onion Raita
6.White rice
7.Rasam
8.Rava Kesari

Coming to the recipe,its a simple roast can be made with boneless chicken.The highlight of the recipe is,its doesn't need onion and tomato.All you need to do is just marinate the chicken with the spices for 2-3 hours and cook it.

                                                                    

                                                            
                                                 Chicken Roast

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   Basic Information

   Preparation time 20 minutes
   Marination time 2-3 hours

   Cooking time 30-35 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken( boneless)	1 lb
Yogurt/thayir	1 tbs
Red chilly powder/milagai podi	1-1.5 tsp
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/2 tsp
Garam masala powder	1/2 tsp
Black pepper powder/milagu podi	1/2 tsp
Coconut (sliced)	2 tbs(optional)
Curry Leaves/karivepillai	2 sprigs
Fennel seeds/sombu	1/4 tsp
Cashews(halved)	10-12(optional)
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the spice powders,salt,yogurt and ginger garlic paste to the chicken and mix it well.Keep it in the refrigerator for 2-3 hours.

• Heat a pan with oil and crackle the fennel seeds,and fry the cashews till golden.Add the curry leaves and toast it.Now add the marinated chicken and mix it well.

• Keep stirring for 2-3 minutes till the color changes.Now add around a cup of water and cook it covered in a medium flame till the chicken becomes tender.Stir in  between to prevent burning.

• Now most of the water is evaporated and the chicken becomes tender.Mix it well and cook it uncovered if any moisture is left.

• At this add the slit green chilly,coconut bits and black pepper powder.Mix  it well and let it cook for another 2 minutes uncovered.

• Finally sprinkle the coriander leaves and put off the flame.Add the lemon juice and mix it well.

• Serve it with pulao,roti or rice

• Here I used the boneless thigh pieces.
• The amount of green chilies and red chilly powder given is for a medium spice level,can be adjusted as per preference.
• 
  

Enjoy.........................


Check out the Blogging Marathon page for the other marathoners doing BM#70.

Sumber http://www.naliniscooking.com

Two in one Chicken Kuzhambhu and Fry

For the day 2 of Protein rich dishes in Blogging Marathon #88 is a Chicken Kuzhambhu and fry.This is one of the signature recipe of my in laws house and they do make it with mutton.I followed the same method and tried it with chicken.As it is a pressure cooker method the kuzhambhu and fry can be made in no time.Also the addition of kuzhambhu milagai thool/podi make this kuzhambhu so aromatic.Since I ran of the spice powder,used the regular red chilly powder and coriander powder along with the homemade garam masala powder.

The consistency of the kuzhambhu is personal preference.Usually the kuzhambhu is slightly thinner if it is accompanied with idly for morning breakfast.Whereas it will be on the thicker side for rice.Off to the recipe.

                                                                    

                                                           

                                        Two in One Chicken Kuzhambhu and Fry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 45 - 50 minutes

   Serves 4(generously)

   

 Ingredients

 For the Kuzhambhu

  

Ingredient	Quantity
Chicken( boneless)	3 lbs
Onion(thinly sliced)	2(medium size)
Tomato(finely chopped)	1 medium size
Ginger&Garlic Paste	2 tbs
Coriander powder/dhaniya podi	2 tbs
Red chilly powder/milagi podi	1 tbs
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Fennel seeds/sombu	1/2 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice(optional)	2 tsp
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(chopped)	2 tbs

  Grind to a fine paste

Ingredient	Quantity
Coconut	1/4  cup
Fennel seeds/sombu	1 tsp
Cloves/lavangam	3-4
Cinnamon/pattai	1 inch
Cashews/mundiri	3-4

 For the Fry

Ingredient	Quantity
Onion(finely chopped)	1/4 cup
Curry leaves	few
Black pepper powder/milagu podi	1 tsp
Green chilly/pachamilagi	2-3 (slit lengthy)
Coriander leaves(finely chopped)	2 tsp
Oil	2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces,keep it aside.Grind the given ingredients "to grind" to a fine paste.Set it aside.
• In a pressure pan or cooker heat the oil and crackle the fennel seeds,to this add the chopped onion and curry leaves.saute it until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappaers. Add in the chopped tomato and cook it for 2-3 minutes or till mushy.

• Add in all the spice powders and give it a good mix.Now goes in the chicken pieces and saute it till the color changes.Add around 2-3 cups of water and salt.Pressure cook it for a whistle or two in a medium flame.

• Wait until the pressure subsides and to this add in the ground coconut paste and let it cook in a medium flame for 5 minutes.Stir in between.

• Now take the cooked chicken pieces from the as needed to make the fry from the boiling kuzhambhu in a separate bowl.Also take  1/2  cup of gray along with the cooked chicken pieces.Add in the chopped coriander leaves to the kuzhambhu and put off the flame.

• Now for the fry heat a pan or a griddle.To this add  couple of tsp of oil.Add in the chopped onion,curry leaves and saute it for 2 minutes.Now add the slit green chillies.Now goes in the chicken pieces along with the gravy.

• Saute it well till the moisture gets evaporated and everything incorporates well.Add in the black pepper powder and chopped coriander leaves.Mix it well and keep it on the flame for few minutes and put off the flame. Yummy chicken fry is ready

• Serve it warm with rice .

Enjoy.................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#88

Sumber http://www.naliniscooking.com