Chicken chilly mappas.
Serves - 3/4.
Cooking time:
1. Chicken - 1/2 k.g
2. Red chili powder - 1/2 teaspoon
3.Turmeric - 1/4 teaspoon
Salt
Marinate this for 1/2 an hour.
Other ingredients:
Onion - one large (sliced)
Tomato - one
Potato - one small (chopped)
Green chilly - 1
Vinegar - 1/2 tbsp
Coconut milk - Medium - 2 cup, thick one cup
Coriander powder - 1/2 tbsp
Chili powder - 1/2 tbsp
Ginger chopped - 1 tbsp
Garlic chopped - 1 tbsp
Fennel - 1/4 tbsp
Cinnamon - 1 small stick
Garam masala - 1 tablespoon (keep another 1/2 tbsp separate)
.Mustard seed
Bay-leaf - one
Curry leaves- few
Salt.
Oil
Method:
1.Cook the marinated chicken and potato in medium coconut milk.
2. In another pan heat oil and add mustard seed, when this splatter, add curry leaves and fry.
3. Add ginger,fennel, bay-leaf cinnamon and garlic to this mixture and fry for anther few minutes.
4. Add onion to this mixture and cook this in medium heat for another 5- 8 minutes.
5.Add powders to this mix and fry for another 2,3 minutes.
6. Add tomatoes, when tomato became tender add the cooked chicken.
7. Once the curry starts boiling add the thick coconut milk and cook for further few minutes.
8. Check the curry, if necessary add vinegar and 1/2 tbsp garam masala, depends on your taste level.
Turn the heat off and serve warm
Wednesday, 25 July 2012
Chicken mappas
Tuesday, 10 April 2012
Nadan kozhicurry
Traditional Chicken Curry- Mom's special
Chicken medium pieces- 1 k.g
Onion Sliced - 2
Shallots sliced - 100g or a big handful
Ginger sliced - 2 tablespoon
Garlic sliced - 2 tablespoon
Green chilly - slit lengthwise - 2,3
Cardamon and cloves crushed - 2 each
Black pepper crushed - 1 tablespoon
Turmeric powder - 1/2 table spoon
Garam masala - 1 table spoon
Chili powder - 1 tablespoon
Coriander powder - 3 tablespoon
Vinegar - 1 tablespoon
Thick coconut milk-onnam pal - 1 cup or from half grated coconut
Mustard seeds - 1/4 teaspoon
Oil
Salt
Tender coconut pieces.
Curry leaves
Bay leaf- one (optional, if possible use fresh)
Method:
1. Marinate the chicken with turmeric powder, salt, pepper powder and few drops of vinegar for 1/2 an hour to 2 hours.
2.Heat oil in a heavy bottom pan and fry mustard seeds, followed by curry leaves.
3.Turn the heat to medium and add the crushed clove and cardamon and fry for another minute.
4.Now add ginger, garlic,coconut pieces and green chilly and fry for another 2 minutes.
5. Add Shallots and onion with 1/4 tea spoon salt, cover and cook for further 6-8 minutes stir in between.
7.Now mix the powders in remaining vinegar and add that masala mixture to the onion base and stir well, cook this in low heat for further 2- 3 minutes. Now we can see the oil starts separating from the edges.
8.Add the meat and make sure this is masala is covered well in every pieces, turn the meat carefully for further 2-3 minutes.
9.Add 11 /2 cups of hot water to this and when the curry starts boiling turn the heat to low,cover this with a fresh banana leaf(if possible).Cover with a light lid and allow this to cook. { May take 15- 20 minutes for broiler chicken and 20 - 40 minutes for nadan kozhi}.
10.Once the pieces are tender pour the coconut milk and heat the curry again. (Don't allow this to boil)
11.Pour 1 table spoon of fresh coconut oil on top and serve
Or
{Garnish this with 1/2 table spoon pepper powder fried in 1/2 table spoon fresh ghee- depending on your spiece tolerance level}
Friday, 23 September 2011
Chicken fry with beetroot
Kashmiri chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp
Black pepper powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Coriander powder - 1/4 tsp.
Soya sauce - few drops ( optional)
Boiled beetroot - half - grated.
Lime juice - few drops.
Salt
Crushed ginger and garlic - 1/2 tsp.
Marinate all these and keep aside for half an hour or more.
For the gravy
Onion big -sliced - one.
Other half of the beetroot - sliced
Cumin seed - few
Mustard seeds - few
Green chilli - 2 (optional)
Curry leaves few.
Oil.
Method.
Heat oil in a pan. Add mustard seeds when it pop up add cumin seed.
Add the prepared chicken and stir well in medium flame for 2- 3 mins
we are sealing the chicken and you can see the outer layer if the
chicken is turning it is color.
Remove the chicken pieces (dry them in a paper towel) and curry leaves
followed by onion with a pinch of salt. Cover the pan let this cook in
low flame for around 5 mins.
Add sliced beetroot and green chilli stir well for another one or two min.
Put all the fried chicken back to the pan. Stir well for another one min.
Mix this gravy with 1/2 cup of hot water.
Place a flat plate on top of this pan and cover the pan. Fill another
bowl with enough water and place it on top of the flat plate. We are
using this method to steam cook the chicken. Cook the chicken in low
flame, till it is done (may take 20 mins but it depends on the meat)
My trick is when the water on that large bowl is pretty hot with bit
bubbles I assume the chicken is done but to make sure I check the
curry one or two times and stir well).
If the curry is still wet and not dry cook this in high flame with out
lid for one or two mins.
So that is it. Chicken fry with beetroot.
If you have a steamer steam this once the gravy is done..
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Tuesday, 17 May 2011
simple chicken fry/kerala chicken fry
simple chicken fry/kerala chicken fry a photo by {deepapraveen very busy with work..back soon on Flickr.
A simple 15 mnt chicken fry: Clean the chicken and mix it with pepper powder, chilli powder, turmeric powder, salt, bit garam masala and keep it aside for 10mnt then deep fry it along with whole garlic podes, green chillies and curry leaves. :P
would u like to meet me @ face book???Here I am http://www.facebook.com/deepapraveensYou may like this
