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

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

Varutharacha Kozhi Curry / Chicken Curry in Roasted Coconut Paste



This recepie uses fried, grinded coconut paste which makes it a unique form of Chicken Curry

INGREDIENTS:
  • Whole Chicken (Small Pieces) - 2lb
  • Pearl Onion - 12 nos
  • Diced Onion - 1 nos
  • Garlic (chopped) -2 ½ tbsp
  • Ginger (chopped) -2 ½ tbsp
  • Green Chilly (Slit) - 6 nos
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 3 tbsp
  • Coriander Powder- 3 tbsp
  • Turmeric Powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder - 1 tsp
  • Coconut Oil-3 tbsp
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Heat Oil in a Pan.
  • Add onions, pearl onion , green Chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add Chicken and saute it for 2 minutes.
  • Add Water,Turmeric powder and Salt and allow to Cook.
  • When Chicken is cooked fully add coconut paste,Pepper powder,Garam masala and Fennel seed Powder.
  • Allow to boil for 5 minutes.

Recommended Combination: Serve hot with Appam / Rice / Chappathi

Thenga Aracha Kozhi Curry / Chicken Curry in Coconut Paste



This preparation of Chicken Curry has grinded coconut paste in it which adds a different taste to it.

INGREDIENTS:
  • Whole Chicken (Small Pieces) - 2lb or 1 kg
  • Diced Onion - 2 nos
  • Tomato Ichopped)-1 no
  • Garlic (chopped) -2 ½ tbsp
  • Ginger (chopped) -2 ½ tbsp
  • Green chilly (Slit) - 6 nos
  • Grated coconut- 1 cup
  • Red Chilly powder - 3 tbsp
  • Coriander powder- 3 tbsp
  • Turmeric powder- 1 tsp
  • Garam masala- ½ tsp
  • Fennelseed powder - 1 tsp
  • Coconut oil- 2 tbsp
  • Salt -to taste
  • Curry leaves - A few
PREPARATION METHOD:
  • Grind 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 chopped tomato and saute well.
  • Add chilly powder, coriander powder, saute 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 cooked fully add pepper powder and garam masala and allow to boil .
  • Add coconut paste and let it boil for 5 minutes
  • Turn off the stove.
  • Add curry leaves and mix well.
Recommended Combination: Serve hot with Appam / Chappathi / 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

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