Search This Blog

Showing posts with label chicken curry. Show all posts
Showing posts with label chicken curry. Show all posts

Sunday, January 8, 2012

Chicken Varattiyathu / Chicken Roast



We have prepared this dish using crushed spices instead of powdered ones.It is a dry dish and is normally cooked in medium heat.This goes well with rice, chappthi or Appam

INGREDIENTS:
  • Chicken pieces -500 gm or 1 lb
  • Sliced onion - 1 nos
  • Pearl onion  / shallot(sliced) - 10 nos
  • Green chilly(slit)- 3 nos
  • Crushed ginger - 2 tsp
  • Crushed garlic - 2 tsp
  • Corriander seeds - 1 tbsp
  • Red chilly  - 5 nos
  • Garam masala powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Pepper corn - 1 tsp
  • Salt to taste
  • Coconut oil - 1 tbsp
  • Curry leaves - few

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add crushed ginger and garlic and saute.
  • Add sliced onion, pearl onion, curry leaves, green chilly and saute until translucent.
  • Crush red chilly, corriander and pepper corn.
  • Add this to the pan along with chicken pieces.
  • Add turmeric powder, garam masala, salt and mix well.
  • Cover the pan with a lid and cook the chicken in medium fire. 
  • Remove the dish from fire when the chicken is fully cooked and the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Flat bread / Pancake / Fried rice / Chappathi / Appam (which are traditional Indian food)



Sunday, January 1, 2012

Baked Chicken in Gravy



For preparing Baked Chicken the Tomato - Onion gravy is used to marrinate the chicken. The gravy will avoid the dryness of baked chicken. With the chicken absorbing the spicy flavour to get a fresh and juicy taste.

INGREDIENTS:
  • Chicken Pieces - 1 lb or 500 g
  • Chopped Onion - ½ Onion
  • Chopped Tomato - 1 nos
  • Garlic(chopped) -1 tbsp
  • Ginger(chopped) -1 tbsp
  • Chily powder-1 tbsp
  • Corriander Powder-1 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder -½ tsp
  • Pepper Powder - 1 tsp
  • Coconut Oil - 1 tbsp
  • Salt to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Add onions, ginger and garlic.
  • Saute onions till it turns transparent. 
  • Add tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
  • Add garam masala, Fennelseed powder, pepper powder,curry leaves and salt into it.
  • Cover the pan and let it cook in a medium fire.
  • Once the Gravy is cold, grind it into a fine paste.
  • Marinate the Chicken pieces with this paste and refrigerate for 1 hour.
  • Preheat the oven to 350F.
  • Place the chicken to a baking tray and bake it for 30 minutes.
  • Turn the chicken and again bake it for 20 mins.
Recommended Combination: Serve hot with Rice / Chappathi / Appam /  fried rice


Tuesday, March 23, 2010

Kozhi Kurma / Chicken Kurma



Chicken Kurma is a thick gravy curry which can be served with Dosa, Appam, Idiappam or Chappathi.

INGREDIENTS:
  • Chicken(Small Pieces) - 2lb
  • Sliced Tomato - 1nos
  • Sliced Onion - 2 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Green Chilly(Slit) - 6 nos
  • Grated Coconut- 1 cup
  • Cashewnut - 10 nos
  • Curd - 1 cup
  • Red Chilly Powder - 2 tbsp
  • Coriander Powder- 2½ tbsp
  • Turmeric Powder- 1 tsp
  • Cinnamon Stick - 1 inch
  • Cardamom - 2 nos
  • Cloves - 2 nos
  • Fennelseed (perinjeerakam) - 1 tsp
  • Pepper - ½ tsp
  • Coconut Oil- 2 tbsp
  • Mustard Seed -1 tsp
  • Red chilly- 3 nos
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD
  • Soak cashewnut in water for 15 minutes, grind it into a fine paste and keep aside.
  • Grind cinnamon, cloves, cardamom, fennelseed and pepper along with grated coconut into fine paste.
  • Heat oil in a Pan.
  • Add onions, green chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add tomato and saute it.
  • Add chilly powder, coriander powder, saute till raw smell goes.
  • Add coconut paste and cashewnut paste and boil for 2 minutes.
  • Add curd and mix well.
  • Add chicken, turmeric powder and salt and allow to cook.
  • Turn off the stove when the chicken is fully cooked and oil oozes out from curry.
  • Heat ½ tsp oil in a pan.
  • Add Mustard seeds and red chilly and let it splutter.
  • Add curry leaves into the oil and turn off the stove.
  • Pour this seasoning to kurma and mix well.
Recommended Combination: Serve hot with Dosa/ Appam / Idiappam or Chappathi

Roasted Chicken with Soya




Roasted Soya Chunks and Chicken can form a special combination dish as narrated in this receipe.


INGREDIENTS:
  • Soya chunks - 1 cup
  • Chicken Thighs - 6 nos
  • Diced Onion - 2 nos
  • Diced Tomato - 2 nos
  • Green Chilly(Slit) - 6 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Chily powder-2 tbsp
  • Corriander Powder-2 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- 1 tsp
  • Aniseed powder -1 tsp
  • Pepper Powder - 1½ tsp
  • Coconut Oil-3 -4 tbsp
  • Water- ¼ cup
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Soak soya chunks or in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces.
  • Heat oil in the pan.
  • Add onions, green Chillies, ginger and garlic .
  • Fry onions till it turns transparent. 
  • Add tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
  • Add chicken pieces, Soya, garam masala, aniseed powder,pepper powder,water and salt into it.
  • Slow down the flame, cover the pan and let it cook.
  • Add Curry leaves when the chicken cooks well.
  • Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Dosa/ Chappathi /Appam / Rice

Chicken Stew



Chicken Stew can serve as a delicious combination with Appam, Idiappam or Chappathi.

INGREDIENTS:
  • Boneless Chicken pieces - 1 lb
  • Diced Onion - 1 nos
  • Diced Carrot - ½ cup
  • Diced Potato - ½ cup
  • Green Chilly(Slit) - 6 nos
  • Garlic(chopped) -1 tbsp
  • Ginger(chopped) -1 tbsp
  • Cinnamon Stick - 2 inch
  • Cardamom - 3 nos
  • Cloves - 3 nos
  • Bay leaves -2 nos
  • Fennelseed powder(perinjeerakam) -½ tsp
  • Pepper Powder - ½ tsp
  • Thick Coconut Milk-1 cup
  • Salt -to taste
  • Curry leaves - a few
  • Water required to cook
  • Coconut Oil - 2 tbsp

PREPARATION METHOD:
  • Heat oil in the pan.
  • Put Cardamom, Cinnamon, cloves Bayleaves and fry it
  • Add onions, green Chillies, ginger and garlic .
  • Saute till Onion turns transparent. 
  • Add chicken pieces and saute for a minute.
  • Add Potato,Carrot along with water and salt into it.
  • Cover the pan and let it cook.
  • When the chicken cooks well, add Fennelseed powder and pepper powder and mix well.
  • Add Coconut milk and let it boil.
  • When it starts boil,turn off the stove and add Curry leaves.

Recommended Combination: Serve hot with Appam / Idiyappam / Chappathi

Monday, March 22, 2010

Roasted Chicken



Roasted Chicken is presented here in a a Kerala style with lots of spices. This is a dry dish with the chicken cooked in steam.

INGREDIENTS:

  • Chicken Thighs - 6 nos
  • Diced Onion - 2 nos
  • Diced Tomato - 2 nos
  • Green Chilly(Slit) - 6 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Chily powder-1 tbsp
  • Corriander Powder-1 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder -½ tsp
  • Pepper Powder - 1 tsp
  • Coconut Oil-3 -4 tbsp
  • Water- ¼ cup
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Add onions, green Chillies, ginger and garlic.
  • Saute Onions till it turns transparent. 
  • Add tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
  • Add chicken pieces, garam masala, fennelseed powder, pepper powder, water and salt into it.
  • Slow down the flame, cover the pan and let it cook.
  • Add Curry leaves when the chicken cooks well.
  • Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Chappathi / Rice/ Appam, Fried 

Baked Chicken with Garam masala


Baked Chicken is a healthy option compare to fried chicken, yet having a delicious punch of taste.
This recepie is prepared in a Kerala style blended with garam masala.

INGREDIENTS:
  • Chicken leg quarter -6 nos
  • Olive Oil - 1 tsp
  • Ginger Garlic Paste- 1 tbsp
  • Chilly Powder- 1 tsp
  • Corriander Powder- 1 tsp
  • Aniseed(Perimjeerakam) Powder- ½ tsp
  • Garam Masala powder - ½ tsp
  • Turmeric Powder - ½ tsp
  • Pepper Powder -1 tsp
  • Salt to taste

PREPARATION METHOD:
  • Mix all the ingredients into a fine paste and marinate for 2 hours.
  • Preheat the oven to 350F.
  • Place the chicken to a baking tray and bake it for 35 minutes.
  • Turn the chicken and again bake it for 30 - 40 mins.

Recommended Combination: Serve hot with Rice/ Chappathi

Fried Chicken



Fried Chicken can serve as a tasty snack or can go as a side dish with any meal of the day. This is a very simple recipe.

INGREDIENTS:
  • Chicken Drumsticks -5 nos
  • Lemon Juice - 1 tbsp
  • Ginger Garlic Paste- 1 tsp
  • Chilly Powder- ½ tsp
  • Corriander Powder- ½ tsp
  • Aniseed(Perimjeerakam) Powder- ¼ tsp
  • Turmeric Powder - ¼ tsp
  • Pepper Powder - ½ tsp
  • Salt to taste
  • Oil - for deep frying

PREPARATION METHOD:
  • Mix all the ingredients into a fine paste and marinate for 3 hours.
  • Heat Oil in a Pan.
  • Put Drumstick in to the hot oil.
  • Deep fry the chicken pieces until it is golden brown .and tender.

Recommended Combination: Serve hot with Rice / Chappathi / Paratta.

Chicken Curry in Coconut Milk


This is a thick gravy curry cooked in Coconut milk.

INGREDIENTS:
  • Chicken pieces- 500g or 1lb
  • Sliced Onion - 1 nos
  • Diced Tomato - 1 nos
  • Green Chilly(Slit) - 4 nos
  • Ginger-Garlic Paste -1 tsp
  • Chily Powder-1 tsp
  • Corriander Powder-1½ tsp
  • Pepper Powder-¼ tsp
  • Garam Masala- ½ tsp
  • Turmeric powder- ¼ tsp
  • Mustard Seed -1 tsp
  • Red chilly- 2 nos
  • Thick Coconut Milk- ½ cup
  • Coconut Oil - 3 tbsp
  • Water- ½ cup
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat oil in a Pan.
  • Put mustrard seeds and red chillies in to it and allow to Splutter
  • Add onions, green chillies, and saute well, till onion turn transparent.
  • Add the ginger-garlic paste in to it and saute for sometime.
  • Add chilly powder, coriander powder, pepper powder and garam masala and stir well till the raw smell goes .
  • Add tomato to it and allow to cook.
  • Add chicken and saute it for 2 minutes.
  • Add water, turmeric powder and salt and allow to cook.
  • When the gravy gets thick add coconut milk and mix well.
  • Boil for 2 mins then turn off the flame and add curry leaves.

Recommended Combination: Serve hot with Chappathi, Appam, Pathiri, Rice.

Chicken Curry



This is a hot and spicy kerala Chicken Curry .

INGREDIENTS:

  • Whole Chicken(Small Pieces) - 500g or 1 lb
  • Diced Onion - 1 cup
  • Diced Tomato - 1 nos
  • Green Chilly(Slit) - 4 nos
  • Ginger-Garlic Paste- 1 tsp
  • Chily powder-1½ tbsp
  • Corriander Powder-2 tbsp
  • Garam Masala Powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Pepper Powder - ¼ tsp
  • Mustard Seed -1 tsp
  • Red chilly- 3 nos
  • Sliced pearl onion - 1 tbsp
  • Coconut oil - 2 tbsp
  • Water- 1 ½ cup
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:

  • Heat oil in a pan.
  • Add onions, green chillies and saute well, till they turn transparent.
  • Add the ginger-garlic paste in to it and saute for sometime.
  • Add chilly powder, coriander powder, pepper powder and garam masala, stir well till raw smell goes.
  • Add chicken and saute it for 2 minutes.
  • Add water, turmeric powder and salt and allow to cook.
  • When chicken is fully cooked add tomato and allow to boil .
  • Turn off the flame when the gravy gets thicker.
  • Heat oil in a pan put mustrard seeds, red chillies and curry leaves in to it, allow to Splutter.
  • Add sliced pearl onion into it and fry it.
  • Add this into the chicken curry and mix.

Recommended Combination: Serve hot with Appam, Pathiri, Chappathi, Rice