Simple and Delicious !: Kerala Chicken Curry

Showing posts with label Kerala Chicken Curry. Show all posts

Naadan Kozhi Mulakittathu / Spicy Red Chicken Curry

Posted On 11-Feb-2008 at 11:12 AM by Seena

This recipe is from my umma. I called her to get the recipe, but after trying out , I understood the taste is not reached near the curry prepared by her, though I used the same ingredients ! This is a very simple dish and good for those who love a very spicy chicken curry..

Naadan Kozhi mulaku Koottan / Spicy Red Chicken Curry
Chicken 1/2 kg
onion 2 chopped finely
tomato 2 chopped
shallots / chuvannulli 1/2 cup peeled
green chilly 2
turmeric powder 1 tsp
chilli powder 3 tsps
garam masala 1 tsp
garlic cloves 5
ginger piece 1 "
water 1/2 cup
salt

for seasoning

shallots / chuvannulli chopped 5

curry leaves few

coconut oil

Wash and cut chicken into small pieces. Grind garlic and ginger. Crush or grind chuvannulli / shallots. Mix all the ingredients together with chicken. Add water and cook until chicken is done.Add more water if needed. Heat oil, fry shallots until slightly brown. Add curry leaves and pour this into the curry..Pls add 2 pinches of fennel seed powder if your garam masala doesn't contain fennel seeds.

Posted in Labels: Kerala Chicken Curry | 12 Shared their opinions Links

Kerala Pathiri and Kozhi Curry

Posted On 10-Jun-2007 at 5:51 PM by Seena

Pathiri/Thin rice roti with Chicken Curry in coconut milk

Pathiri is one of the specialities of Kerala Muslim Cuisine.It is usually serverd on special occasions and in Ramadan with meat curry.When there is a special occasion at home, ladies among the relatives and neighbours present, gather in the kitchen to make pathiri. Some kneads the dough, some makes balls, some rolls and some bakes it. There would be a pile of pathiris as the result of their group work! I usually use home made rice powder to make pathiri. When the stock is over, I buy from out side. Nirapara, Mohanlal taste buds,Double horse etc are the brands that I usually buy.

There are many types of Pathiris, in Muslim Cuisine. Neipathiri, meen pathiri, erachi pathiri, Kaipathiri, kattipathiri , poricha pathiri etc. And this thin pathiri is the most easiest among them. The method of preparation is different for the Muslims in the Thalasseri, Kannur region of Kerala.

Ingredients for making pathiri
Rice powder roasted 1 glass
Water 1 glass
Salt

Rice powder for Pathiri

Boil water. Add enough salt.Slowly add rice powder, stirring continuously.

Switch off the stove, pour the contents into a big saucer. Then let it reach a warm condition. You have to knead when it is warm.

Then you can knead it and make dough. You have to knead it very well using both hands. A well kneaded dough makes the pathiris soft and helps to puff up.Don’t add water or powder again. If needed,wet hands. Some people apply a little coconut oil on palms to avoid the flour sticking.When the water content in the dough is little more, than prescribed it sticks to hands while kneading.

Take pieces from this dough, as we do for chappathis. Make ball, press it between palms.

Dust the board using the same rice powder used for making pathiri dough.

Roll the flattened balls on a wooden board using the chappathi roller (or using a chappathi press.) until you get thin round pathiris.

Cut the edges using a round cutter or a lid.You can make it without cutting also. Again use the remaining parts ( that is the parts we got after cutting ) for making dough and pathiris in the end.Just knead it and make dough with wet hands.

Place tawa/griddle/non stick pan on a medium flame. Low flame and extra high flame will not make pathiris good. When the tawa is hot, place the pathiri on it. You can see the steam passes through it within few seconds. Note, it takes only few seconds. Don’t wait for long. Soon turn the pathiri. This time wait a little long, till the ends of pathiri is little crispy or cooked. But be careful, the pathiri shouldn’t be brown.

Then turn again, soon you can see the pathiri puffs up. Remove from the pan. Though we cook on a medium high heat, pathiris should remain white, no color change or brown spots!

Pathiri with egg curry, spicy red fish curry and coconut milk

Have with coconut milk and Chicken curry or mutton curry. Take them also with beef curry, fish curry , egg curry or green peas curry.

For Coconut milk, take one cup grated coconut and two small onions. Peel the onions, put them with coconut,enough water and blend. Strain the thick coconut milk and add little salt.

Pour two teaspoons of coconut milk on pathiris or just dip in coconut milk and keep in another plate before serving pathiris.

Naadan Kozhikkary / Chicken Curry in coconut milk

Less spicy Chicken Curry

Ingredients
Chicken ½ kg
Tomatoes 2 small
Onions 3 medium
Green chilly 1 or 2
Turmeric powder ¼ tea spoon
Coriander powder 4 tea spoons
Pepper corns 1 teaspoon
Garlic cloves 7
Ginger 1 inch piece
Curry leaves few
Coconut milk 1cup thick
Garam masala 1 tea spoon
Small onions 5
Coconut oil 1 table spoon

How to prepare
Wash and clean chicken.

Marinate this with ¼ tea spoon turmeric powder,1/2 teaspoon chilly powder and salt.

Keep one hour in fridge.
Chop onions(very thin) and tomatoes (big pieces).

Grind garlic, ginger and black pepper corns together.

If your garam masala doesn’t contain fennel seeds, add a pinch to grind.

Mix all the powders, ground paste , chopped onions and tomatoes with chicken.

Add enough salt and one cup water.

When it begins to boil allow it to cook on a low flame.

When the chicken is completely cooked add coconut milk and boil.

Remove from fire and mix with few curry leaves and slit green chillies.
Chop small onions.

Heat coconut oil , fry these onions.

Frying few curry leaves also will add taste.

When oinions turn brown add this into the curry.

Cover.

Usually this curry is served with pathiri.

Curries for Pathiri
Fish Curry
Chicken Curry
Mutton Curry
Egg Curry
Green Peas Curry

Read here more about pathiri.

Posted in Labels: Kerala Breakfast Dishes, Kerala Chicken Curry, Kerala Muslim Cuisine | 27 Shared their opinions Links

Chicken Kuruma/Kurma

Posted On 27-May-2007 at 4:56 PM by Seena

Ingredients
Chicken half kg
Onion two medium size
Tomato one small
Green chilly two
Pepper powder two teaspoon
Coriander powder two teaspoon
Turmeric half teaspoon
Garlic seven cloves
Ginger one inch piece
Garam masala 1/2 teaspoon
Cashew nuts four
Coconut grated half cup
Coriander leaves chopped half cup
Salt
Oil one table spoon
Vinegar one table spoon

How to prepare
Grind garlic, ginger and green chilly together.
Cook chicken with all powders, garlic ginger green chilly paste and salt.
Add water only if needed for cooking.
Cook till its done.
Blend coconut with cashew nuts and enough water to make thick solution.
Heat oil , sauté chopped onions till transparent.
Add tomato in to it.
Stir for a while.
Add vinegar, and stir.
Then add the cooked chicken and coriander leaves into this.
Mix well.
Then pour the blended solution into it.
Cover and cook on a low flame till oil separates.
Sprinkle little garam masala(extra) over it.
Remove from fire.
Have with chapatti or puri.

See Egg Korma Recipe here

Posted in Labels: Chicken, Kerala Chicken Curry, Kuruma / kurma recipes | 12 Shared their opinions Links

Chicken curry Kerala style / kozhi varutharacha curry

Posted On 20-Jan-2007 at 8:56 PM by Seena

Ingredients and method

Chicken - 1 kg

Onions - 3 nos(chopped)

Tomato - 2 nos(chopped)

Garlic paste - 1 1/2 tsp

Ginger paste - 1 1/2 tsp

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 2 Tbsp

Garam masala - 2 tsp

Coconut grated - 3/4 cup

Small onions(Kunjulli) - 2 - 3 nos

Fennel seeds(Perinjeerakam) - 1 pinch

Curry leaves - A few

Coconut oil

Potatoes - 2 medium size

Green chillies - 2 nos or as reqd

Salt - As reqd.

1)Heat 1 tsp of coconut oil in a pan.

2)Fry coconut with small onions,few curry leaves and fennel seeds.

3)When it turns brown, add turmeric powder, chilly powder and coriander powder and fry for few seconds.

4)Remove from fire.

5)When this cools, blend it using little water.
6)Cut and clean chicken.

7)Peel the potatoes and cut into squares.

8)Mix chicken, potato, chopped onions, tomatoes, garam masala, ginger-garlic paste and salt with the above mixture of fried coconut and powders.

9)Cook till done, by adding enough water.

10)Remove from fire when oil separates and check if the potatoes and chicken are well cooked.

11)Slit green chillies and add this into the curry.

12)Heat little coconut oil in a pan.

13)Chop 3 small onions and add this into the oil.

14)Add curry leaves and fry till the small onions turns brown.

15)Pour this into the curry.

Actually, this curry will have a dark brown color. Here the difference in colors is because of the difference of the coriander powder used for cooking. The first two pictures of the curry is cooked with home made coriander powder and the last one is with ready made powder.