‘Kerala Chicken Curry’- In 30 minutes
Ingredients
Chicken – 1 Kg
Small onion – 200gm
Green Chilli – 10
Ginger – 1 piece
Onion – ½ cup
Garlic -1 bulb
Turmeric powder – ½ TSP
Coriander powder -3 TBSP
Pepper powder – ½ TSP
Cardamom – 3
Cinnamon – 2 pieces
Sweet fennel – 1 TBS
Clove – 4
Curry leaves – 2 stems
Potato – 2
Coconut milk – ½ cup
Coconut oil-1 tablespoon
Method
Cut the chicken into small pieces. Dry roast coriander powder, Chilli, pepper, cardamom, cinnamon, sweet fennel and cloves in a panon low flame and grind to a fine paste. Put a earthen pot or cast iron vassel and add coconut oil and sauté shallots (small onion) after they turn translucent add green Chilli, ginger; crushed than chopped. Add turmeric powder and salt as required and sauté. Add the dry roasted paste and sauté. Add the chicken piece and mix them well and recduce the flame to minimum and wait for the water to come out of the chicken. Check if the water is enough to cook the chicken or else add ½ cup boil water and cover and cook for 15 minutes. After 7, 8 minutes, cut potato into small pieces and add to the boiling chicken curry cook covered. After a while open and check if the gravy turns thick. Here add coconut milk and stir well. Do not allow to boil. Transfer the curry to a serving bowl and add fresh coconut oil and curry leaves and cover the bowl with lid. Serve hot with plain rice, chappathy or paalappam. Once the curry is served in a dish, you can add a curry leaves , mustard and dry redchilly fried over the curry , which looks and smells good.
Easy Chicken Curry (30 minutes)
Ingredients
Chicken,Shallots(Small onion) Ginger,Onion,Garlic,Turmeric powder, Coriander powder, Chilli poder,Pepper powder,Cardamom ,Cinnamon,Sweet fennel,Cloves,Curry leaves,SaltAs required
Method
Put pieces of chicken into a wide mouthed vessel. Add coriander powder, Chilli powder, salt, ground spices, ginger-garlic paste, shallots (small onion), onion and curry leaves and mix well. Turn on the stove and heat for some time and let the water in chicken comes out. If necessary, add ½ cup boiled water and boil the chicken keeping the lids on for 15 minutes. Remove the lid and boil in low flame for 5 more minutes. Transfer the curry into a serving bowl, keeping the gravy as required.
Food Note
You can dry roast this too as chicken fry. When you by chicken in large quantity, like fresh chicken, its better to cook and keep than leaving them in freezer. Keep the cooked, and divide to portions in small dishes for later use. Merits of chicken:-It is nutritious and contains Vitamin A and B; and a source of various minerals. It contains less fat compared to red meat and pork. Demerits:-Chicken gets contaminated easily. Rough, dehydrated chicken with dry skin is significantly less tasty. Preferably always buy fresh chicken. Always remove chicken skin unless you are using it for grill or BBQ.
Easy soup
Boil together in water small bits of chicken skin, tips of wings and parts of leg bones along with carrot, beans and potato all cut into small pieces. Add pepper powder, crushed garlic with skin, salt and curry leaves into it. Boil for some time. Remove the chicken skin from the soup. Add canned cone, boiled chicken pieces and scrambled eggs. May be sieved and used as clear soup. It may be preserved in fridge and can be used to cook rice for fried rice.
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