Curry

Varutharacha kozhi curry / kerala style chicken curry

| Rekha Vengalil
Oh how could I ??!! yeah I forgot to post this which I made couple of weeks back. Never the less, better late than never. 

This is a traditional Kerala chicken curry. Cooked in roasted coconut paste with spices.  But I am a bit hesitant to make this curry every often for the very reason that no matter how much you reduce the oil yet the roasted coconut somehow oozes out oil as the curry cooks up. But then that’s the beauty of the curry I know and don’t you agree? 



This is recipes is from my mom and somehow it doesn’t taste as much as hers does but I guess that’s how it is when every mom cooks. There is something special always. With mother’s day coming up I dedicate this post to my mom and MIL, the 2 wonderful women in my life.

Mom & Saana
MIL & Saana

Happy mother’s day to all my dear blogger friends and to your mommies 🙂

To make you need –

  • Chicken – 500 grams, cut into medium- small pieces
  • Grated coconut – ½ cup
  • Whole coriander seeds – 1 ½ tablespoons
  • Whole dried chilies – 4-5 or as per your palate.
  • Whole black pepper – 1 teaspoon
  • Curry leaves – 3 twigs
  • Garam masala powder – ½ teaspoon
  • Onion – 1 medium, thinly sliced
  • Minced ginger and garlic – 1 teaspoon each
  • Tomato – 1, sliced
  • Potatoes – 2 medium, cut into cubes
  • Coconut oil – 1 teaspoon
  • Salt to taste

How to –
In frying pan, dry roast the grated coconut, coriander seeds, dried chilies  black pepper, garam masala and 2 twig of curry leaves.  Make sure the coconut turns to dark brown but do not burn. You need to make sure you are frequently stirring. Once done, put the mixture into a blender and blend till a smooth paste with water as required. Set aside.



 


In heavy bottom pan heat the oil and onions, ginger, garlic, remaining curry leaves and fry till translucent. Add the tomato and cook till mushy. Add the coconut paste and cook briefly for a couple of minutes.


Add the chicken pieces, potatoes, ¼ cup water, and mix well to coat. Cover and cook till done.  The gravy should be thick and not runny so add water if need be or if to runny continue to cook till its thick. 





Turn off the heat. Serve hot with rice or roti.

Sending this recipe to – Cook Like Mom’ & an International Giveaway by Foodelicious

 

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Click here for more chicken recipes

Butter chicken

| Rekha Vengalil
I know it’s not for health-freaks; but who can resist this delicious and the most wonderful Indian dish.  I could quite easily finish the whole lot myself and that’s again one reason why I don’t make this often. A confession I make. 🙂
 
I was as always lazy to make the naan or ghee rice to go with chicken, which I had planned the previous night. So ordered from the restaurant next door. Lucky I have 2 Indian restaurants next door – Kinara and Chat Masala, both quite famous here in Singapore. Not to forget the Turkish restaurant. I think ever since we moved here I am getting a little lazy working some easy way out. Not a nice thing, but yet I love my neighbours 🙂. Singapore is a foodie’s paradise. With so many eateries and options. As much as I love to cook I love to explore food outside.  
 
Back to the recipe, Cooked in a creamy sauce and mildly spiced is sure a lip smacking. Preferred with Indian flat breads like naan, pulkas or tandoori roti; but equally good with flavored rice like ghee rice or just plain basmati rice.
 
You need – 
  • Chicken breast – 350 grams, cut into bite size cubes
For the sauce –
  • Cashew nuts – 10-12 nos, blend into a fine paste
  • Tomato – 1, pureed
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Green chillies – 2, chopped
  • Dried methi/fenugreek leaves – 2 teaspoons
  • Fresh cream – 60 mls + extra for the garish
  • Orange food color – 3 drops
  • Salt to taste
  • Parsley to garnish
For the marinade –
  • Butter – 1 ½ tablespoon
  • Ginger and garlic paste – 1 teaspoon
  • Greek yogurt – ¼ cup
  • Tandoori masala – 2 teaspoons
  • Tomato paste (canned) – 2 teaspoons
  • Lemon Juice – 2 teaspoons
  • Ghee/clarified butter – 2 teaspoons
  • Salt to taste
How to –
In bowl mix all the ingredients under “for marinade” well. Tip in the chicken and coat well. Cover and marinate the chicken over night in the fridge.
Pre-heat the over to 180. Uncover the marinated chicken, spread them on baking tray and grill them for 15-20 mins or till lightly charred. Remove and set them aside
 
To make the sauce, heat a heavy bottom pan, melt the butter with little olive oil to avoid burning of the butter. Add the ginger, garlic paste and cook briefly. Add the tomato puree and cook for 3-4 minutes.
 
 
 
Stir in the cashew paste, green chilies  fenugreek leaves (crush them in your palms and add in), food color. Cook briefly stirring continuously. Add the chicken( including the marinade), ¼ cup water. Cover and cook for 5-6 minutes or till done on a low flame.
 
Uncover, add water for the right consistency as desired. Stir in the cream and mix well till combined. Bring to a gentle simmer.
Turn off the heat and garnish with parsley and fresh cream. Serve hot with rice, Indian breads.
 
 

Kerala peas curry

| Rekha Vengalil
 
I have been looking for the Kerala peas curry recipe. Tried a few but was not convinced.  Yes I am talking of the curry that we get in the restaurants in Kerala. I chanced on this recipe and glad my hunt ended. God, how I love this.  
 
I have used frozen peas here. But if you have the dried peas then more better. Soak them overnight and pressure cook with enough water till done.
You need –
  • Frozen peas – 1 cup, defrosted
  • Onion – 1 large, thinly sliced
  • Tomato – 1 medium, chopped
  • Ginger – minced, 2 teaspoons
  • Garlic – minced, 2 teaspoons
  • Green chilies – 2, slit length wise
  • Coriander powder – 2 ½ teaspoons
  • Turmeric powder – ¼ teaspoon
  • Fennel powder – 1/2 teaspoon
  • Coconut milk – ¾ cup
  • Curry leaves -1 twig
  • oil – 1 tablespoon ( I used coconut oil)
  • Salt to taste
 
How to –
 
Heat oil in pan, add the onion and cook till soft. Add the ginger garlic and green chilies  Cook till the raw smell is gone.
 
 
Make a paste of all the powders with enough water. Add this to the onion mixture and cook for 2-3 minutes. Turn off the heat and allow to cool. Into a blender and make a fine paste with just enough water.
 
 
Heat the same pan, and add the onion-masala paste. Add the tomato, 1 tablespoon water and cook till soft. Tip in the peas, curry leaves, ½ cup water, ¼ cup coconut milk. Cover and cook till the peas is done.
Uncover, add the remaining coconut milk and bring to a gentle simmer.
Turn of the heat and serve hot with rice. Flat bread or appam.
 
 

Egg omelette curry

| Rekha Vengalil
I kind of feel very stuck with little options when it comes to making egg curry or is that I haven’t googled much..!  While in such a dismay, I find this recipe. Omelette in a curry yeah! Something different and interesting. It’s like having two things in one; curry and omelette.

 

 

 

 
You need –
 
For the omelette
  • Eggs – 4
  • Onion – 1 small, thinly sliced
  • Green/red chilies – 1, Chopped
  • Salt – to taste
  • Oil – 2 teaspoons

 

For the gravy/curry
  • Thick coconut milk – ½ cup
  • Thin coconut milk – 1 cup
  • Onion – 1 big, thinly sliced
  • Ginger – grated, 2 teaspoon
  • Coriander powder – 3 teaspoons
  • Chili powder – 1 ½ teaspoons
  • Turmeric powder – ¼ teaspoons
  • Garam masala – ¼ teaspoon
  • Mustard seeds – ½ teaspoons
  • Oil – 1 tablespoons
  • Curry leaves – 1 sprig
  • Salt to taste
 

 

How to-
 
In a bowl, beat the eggs, onion, chilies and salt. Heat oil in a flat pan and pour the egg mixture to make an omelette. Cut into 4-5 pieces or as per your choice and set aside.
 
Heat oil in a sauce pan, crackle the mustard seeds. Add the ginger and saute for a minute. Add in the onion and curry leave; cook until the onions turn light brown.
 
In a bowl, mix coriander, chili  turmeric and garam masala powders to a fine paste with enough water. Add this to the onion mixture. Cook till the oil start to separate. Add the thin coconut milk, omelette, salt to taste and cook till the gravy thickens.
 
 
Add the thick coconut milk and bring to a gentle simmer and but do not boil.
Turn off the heat and serve hot with rice or flat bread.

 

 

Fish curry with prawns/shrimps

| Rekha Vengalil
Delicious fish curry that is so easy to make… now download the recipe card for a quick reference…
You need –
  • Firm flesh fish – 400 grams, cut into bite size cubes
  • Prawns/shrimps – 200 grams
  • Onion – 2 medium, grated
  • Garlic – 2 cloves, grated
  • Ginger – grated, 2 teaspoons
  • Tomato – 1/2, chopped
  • Tomato paste – 2 tablespoons
  • Coriander powder – 3 teaspoons
  • Chilli powder – 2 teaspoons
  • Turmeric powder – ¼ teaspoon
  • Thick coconut milk – ¾ cups
  • Thin coconut milk – 1 ¼ cups
  • Coconut oil – 2 tablespoons
  • Salt to taste
  • Curry leaves – 1 twig

How to –

Heat oil in heavy bottom pan, fry the fish till golden on all sides. Set aside.

Add the grated onions, garlic and ginger. Cook till translucent. Add the spice powders, salt and fry till fragrant and oil start to separate.  



Add the tomatoes and paste. Mix well and cook till the tomatoes are mushy. Pour in the thin coconut milk and simmer for 8-10 minutes or till the sauce starts to thicken.




Add the fried fish and prawns and cook till done. Add the thick coconut milk and bring to gentle simmer.





Turn off the heat and serve with rice.


Lentil and paneer curry

| Rekha Vengalil

You need –
  • Black beans – 1/3 cup
  • Green gram  – 1/3 cup
  • Paneer cubes – ½ cup
  • Onion – 1 large, finely chopped
  • Garlic and ginger paste – 2 teaspoons
  • Coriander powder – 2 teaspoon
  • Chili powder – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Garam masala – ¼ teaspoon
  • Coconut milk – ¼ cup
  • Vegetable stock – 1 cup
  • Curry leaves – 5-6 nos
  • Salt to taste
  • Oil/ghee – 1 tablespoon + for frying the paneer


How to –

Heat oil in a pan and fry the paneer till golden on all sides. Remove and set aside.



In the same saute the onion, curry leaves, ginger and garlic till onions are soft. Add the powders, salt and cook for till oil start to separate. Add the lentils and cook briefly. Add the coconut milk stir well and bring to a boil. Now add the vegetable stock. Cover and simmer stirring occasionally till the lentils are cooked.  Add more stock if need to suite the consistency of your choice.


Crumble the paneer cubes and add to the curry.

Turn off the heat and serve with flat bread.


Chicken and spinach curry

| Rekha Vengalil


You need –
  • Chicken – ½ kilo, cut into bite size pieces
  • Spinach – 1 big bunch, washed and drained
  • Onion – 2 medium, thinly sliced
  • Grated ginger – 2 teaspoons
  • Grated garlic – 2 teaspoons
  • Chili powder – 1 teaspoon
  • Chicken masala powder – 2 ½ teaspoons
  • Tomato paste – 1 tablespoon
  • Cream – ¼ cup
  • Corriander leaves – chopped 1 tablespoon
  • Oil – 1 tablespoon
  • Salt to taste

How to –

Heat the oil in a pan and sauté the onions till soft.  Add the ginger and garlic and cook for 2 minutes. Tip in the chilli, chicken masala powder and fry till the oil start to separate.  Mix in the tomato paste and cook for 2-3 minutes.



Add chicken and mix well. Add ¼ cup or as required water, cover and cook. Add the spinach during the last 10 minutes of the cooking time.  Once the chicken is done uncover, mix the cream in and bring to a simmer. Turn off of the heat.



Serve hot with rice or flat bread.


Dahi Murg

| Rekha Vengalil


Chicken cooked in yogurt and spices; is another favorite dish at home….


You need –
  • Chicken – 500 grams, cut into medium cubes
  • Onion – 1 large, thin slices
  • Garlic grated – 2 teaspoons
  • Garlic grated – 2 teaspoons
  • Coriander powder – 2 teaspoons
  • Chili powder – 2 teaspoons
  • Turmeric powder – ¼ teaspoon
  • Chicken masala powder – 1 teaspoon
  • Yogurt – ½ cup, beaten
  • Oil – 3 tablespoons
  • Salt to taste
  • Parsley – to garnish

How to –

Heat oil in pan and brown the meat on all sides. Set aside.
Into the same pan add the onion, garlic and ginger and cook till the onions are soft and brown lightly. Add all the powders, salt and fry till fragrant. Tip in the chicken and mix well.
Turn of heat and add the yogurt Mix well. Back to the heat all 1/4 cup water and cook on low heat till chicken is done.



Garnish with  parsley and serve with flat bread or rice.


Potato and zucchini curry

| Rekha Vengalil
You need –
  • Potatoes – 2 medium size, cut into bite size cubes.
  • Zucchini – cut into bite size cubes, 1 cup
  • Tomatoes – chopped ½ cup
  • Onion – 1 small, finely chopped
  • Grated garlic – 1 teaspoon
  • Grated ginger – 1 teaspoon
  • Curry powder – 1 teaspoon
  • Chilli powder – 1 teaspoon
  • Coriander powder – 2 teaspoon
  • Turmeric powder- ¼ teaspoon
  • Coconut milk – ¼ cup + 2 tablespoons
  • Water – ¼ cup
  • Salt as per taste
  • Oil – 1 tablespoon
  • Cumin seeds – ½ teaspoon
  • Fresh parsley – to garnish
How to –
Cook the potatoes in boiling water. Strain and set aside.
 
 
 
Heat oil in a pan, splatter the cumin seeds. Add the onions, ginger and garlic and saute till the onions turn light brown. Add the powders, salt and fry till fragrant. Add the potatoes, zucchini ; mix well and fry for 2-3 minutes.
 
 
 
Add the tomatoes, ¼ cup coconut milk, and water. Cover and cook for 6-7 minutes or till the gravy is thicken. Uncover add 2 tablespoons of coconut milk mix well. Turn off the heat and garnish with fresh parsley.
 
Serve with rice or flat bread.