I have always been a fan of Mushrooms! and Kerala Koonu (mushroom) fry is something to die for… Trust me, if you have tasted it you’ll agree on this… But then Kerala cuisine is something to die for any day 🙂
Nothing fancy about this dish.. It’s easy and i have used some simple ingredients. And the little twist is the thyme… I have long been tinkering about how i could bring in
some fresh herbs that is not used normally or traditionally in Kerala kitchen. It was worth the effort. The lemony edge to the dish was sure a welcome. We loved it this way too.
You need –
- Chicken breast – 500 grams, cut into thin strips
- Mushrooms – 200 grams, thinly sliced
- Thyme – 2 sprigs + 2 sprigs for garnishing
- Whole coriander – 1 tablespoon
- Dry chilies – 4-5 or as per your taste
- Onion – 1 medium, thinly sliced
- Grated ginger – 2 teaspoons
- Grated garlic – 2 teaspoons
- Garam masala – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Crushed pepper – 1 teaspoon
- Mustard seeds – ½ teaspoon
- Curry leaves – 1 sprig
- Coconut oil – 1 tablespoon
- Salt to taste
How to –
Dry roast the coriander seeds and dry chilies and process to make a fine powder. Set aside.
Heat oil in a pan, add the mustard seeds and allow it to crackle. Add the onions and curry leaves. Saute till the onions are translucent. Add in the ginger and garlic. Fry till the raw smell is gone.
Tip in all the powders except the crushed pepper and cook till the oil start to separate. Season with salt. Tip in the chicken and thyme mix well cover and cook till chicken is half done.
Uncover; add in the mushrooms and fry till done. Add the crushed pepper and make sure all the water has evaporated and the gravy is well coated.
Turn off the heat. Garnish with thyme leaves and serve with rice.