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Mushroom Pepper Fry – Kerala style

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Chicken curry–Kerala style


One of my ‘much loved’ chicken curries that I mostly cook when I make appam. Incredibly aromatic and scrumptious!


You need –

Chicken – 750 grams, cut into bite size pieces

  • For the marinade
    • Chili powder – 3 tablespoons
    • Coriander powder – 1 tablespoon
    • turmeric powder – 1/4 teaspoon
    • Lime juice – 2 teaspoon
  • For the curry
    • Onion – 1 large, thinly sliced
    • Green chili – 2-3 or as per taste, Slit
    • Garlic – Thinly sliced, tablespoon
    • Garlic – 3 large cloves, thinly sliced
    • Curry leaves – 2 sprig
    • Chicken masala powder – 2 teaspoons (I used Nirapara)
    • Pepper powder – 1/2 teaspoon
    • Whole spices
      • Green cardamom pods – 3
      • Cinnamon – 1’ stick
      • Clove – 2
      • Star anise – 1
      • Fennel seeds – 1/2 teaspoon
    • Thick coconut milk – 1/2 cup
    • Coconut oil – as required

How to –

Clean, wash and drain the chicken well. In bowl , put the the ingredients under “For the marinade” and make a thick paste with just enough water. Tip the chicken in and rub the paste all over to coat well. Cover and refrigerate for an hour.
 
Heat oil in a heavy bottom pan and add the whole spices and cook till fragrant. Tip the onions and cook till translucent. Add ginger, garlic, green chilies and 1 sprig of curry leaves and cook the raw smell is gone.
 
Now add the chicken masala and saute till the oil starts to separate. Now tip the marinated chicken and stir over high heat for 4-5 minutes.

 

Add 1 cup of water, salt and mix well. Reduce the heat to medium-low ; cover and cook till the chicken is done. At this point please adjust the consistency of the gravy as needed by adding more water or continue to cook till the gravy is thick.
 
Add the coconut milk, pepper powder and bring to a gentle simmer. Turn off the heat. Drizzle 1 tablespoon of coconut oil and remaining curry leaves. Cover and let it sit for a couple of minutes before serving.

 

Serve hot with appam, rice or roti.

Kerala restaurant style egg curry


You need –

  • Hard boiled eggs – 4
  • Onion – 3 medium, thinly sliced
  • Coriander powder – 2 tablespoons
  • Chili powder – 3 teaspoons
  • Turmeric powder – 1/4 teaspoon
  • Fennel powder – 1/4 teaspoon
  • Vinegar – 1 teaspoon
  • Coconut milk (thick) – 1/4 cup
  • Curry leaves – 2 twigs
  • Salt to taste
  • Mustard seeds – 1/4 teaspoon
  • Coconut oil – 1 tablespoon
  • Bay leave – 1 small
  • Cardamom pod – 1, crushed
  • Cinnamon stick – 1’inch piece
 

How to –

Heat oil in heavy bottom pan. Add the whole spices and cook till fragrant. Add the mustard seeds and allow to crackle. Add one twig of curry leaves followed by the onions and saute till they turn golden brown.
 
Add the coriander, chili, turmeric, fennel powders and saute till the oil start to separate. Add the 1/2 cup water, salt to taste and mix well, Add the boiled egg, remaining curry leaves, cover and cook till the gravy is thick.
 
Add the coconut milk and bring to a gentle simmer.
 
Turn off the heat; add the and serve hot with rice, appam, roti or idiyappam
 
 
 

Kerala chicken stew

A comfort food.This is a mild stew where chicken is cooked in coconut milk and whole dried spices. This is my mother’s version, and to me she makes the best appam and stew..

 
You can cook this with lamb or beef. For Vegetarians, omit the meat and add more veggies. The stew is best with appam.

Kerala chicken stew
You need –
  • Chicken – 500 grams
  • Onion – finely chopped 1 cup
  • Potatoes – 1 large. Cut into cubes
  • Carrot – 2. Cut into cubes
  • Ginger – chopped 2 teaspoon
  • Garlic – chopped 2 teaspoon
  • Green chillies – 2 slit length wise
  • Curry leaves – 10-15
  • Dried spices
    • Cinnamon – 1 small stick
    • Clove – 2
    • Cardamom – 2
    • Star anise – 1 small
    • Fennel seeds – ½ teaspoon
    • Crushed pepper – ½ teaspoon
    • Bay leaf – 1/2
  • Thin coconut milk – 2 cups
  • Thick coconut milk – 1 cup
  • Coconut oil – 2 tablespoon
  • Salt – to taste
How to –
  • Heat oil in a pan. Add all the dried spices and fry until the raw smell is gone.
  • Add the onions, Ginger, garlic, chilies, curry leaves and continue to fry until onions turn soft.
  • Add the chicken piece, potatoes and continue to fry for 2-3 minutes.
  • Add the thin coconut milk, salt, cover and cook.
  • When the chicken is half done, add the carrots and continue to cook till the chicken is fully done.
  • Add the thick coconut milk and bring to boil.
  • Turn off the heat and serve with appam.
Kerala chicken stew