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

Saturday, June 14, 2014

Chicken Puffs



INGREDIENTS:
  • Pastry sheet - 1 no
  • Chopped boneless chicken - 1 lb or 500 gm
  • Finely chopped onion - 1 nos
  • Finely choppedTomato - 1 nos
  • Chopped green chilly - 2 nos
  • Garlic paste -1 tsp
  • Ginger paste - 1 tsp
  • Chily powder -1 tbsp
  • Corriander Powder-1 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder -½ tsp
  • Pepper Powder - 1 tsp
  • Oil - 1 tbsp
  • Water- ¼ cup
  • Salt -to taste

PREPARATION METHOD:
  • Heat oil in the pan.
  • Add onions, green chillies, ginger and garlic.
  • Saute onions till it turns transparent. 
  • Add red chilly powder, coriander powder, garam masala, fennelseed powder,and pepper powder and saute till the raw smell goes.
  • Add tomatoes and sauté well until it becomes soft.
  • Add chicken pieces, turmeric powder, water and salt into it.
  • Slow down the flame, cover the pan and let it cook.
  • When the chicken cooks well and the gravy becomes thick turn off the stove and let it cool
  • Thaw the frozen puff pastry sheet (as per instructions on the pack).
  • Roll out the sheet and cut them into squares pieces(or any desired size).
  • Take one piece and place a spoonful of chicken masala.
  • Brush the four edges of the sheet with egg wash and fold diagonally to make a triangle shape and slightly press the edges to seal.
  • Brush the top of the puffs with egg wash to get a shiny appearance.
  • Repeat the same process for the remaining sheets.
  • Preheat the oven to 400 deg F.
  • Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
  • Bake for 20 - 25 mins till it turns golden brown color.

Recommended Combination: Serve hot with tea / coffee.

Sunday, March 9, 2014

Chicken Dosa / Chicken Pancake



INGREDIENTS:
  • Boneless Chicken(finely chopped) - 250 gm or ½ lb
  • Onion (Finely chopped) - 1 small
  • Tomato (finely chopped)- 1 nos
  • Green Chilly(sliced) - 2 nos
  • Ginger-Garlic Paste- 1 tsp
  • Chily powder-1 tsp
  • Corriander Powder- 1 tsp
  • Garam Masala Powder- ½ tsp
  • Turmeric powder- ¼ tsp
  • Pepper Powder - ¼ tsp
  • Coconut Oil - 3  tbsp
  • Salt -to taste
  • Curry leaves - a few
  • Dosa Batter

PREPARATION METHOD:

  • Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
  • Mince the cooked chicken and keep aside.
  • Heat 2 tbsp oil in a Pan.
  • Add onions, green chillies and saute well till they turn transparent.
  • Add the ginger-garlic paste and curry leaves in to it and saute for sometime.
  • Add chilly powder, coriander powder, pepper powder and garam masala, stir well till the raw smell goes.
  • Add tomato and sauté for 2-3 minutes.
  • Add cooked minced chicken and saute it for 2 - 3 minutes.
  • Remove the masala from the stove and let it cool.
  • Heat a frying Pan.
  • Pour one spoon full of batter on the pan and spread it in round shape and let it cook for a minute.
  • Put some chicken masala and spread it evenly on the dosa.
  • Lightly press the masala with a spoon.
  • Pour little oil over it.
  • Turn the dosa slowly and cook the other side.
  • Remove from the pan and serve.
  • Repeat the same process with the remaining dosa batter.

Tuesday, January 24, 2012

Chicken Pakora




Pakoras are delicious snacks , often served as appetizer.Bone chicken pieces can be used to prepare delicious Chicken Pakoras.

INGREDIENTS:

  • Boneless Chicken Pieces - 250 gm or  ½ lb
  • Besan Flour - 3 tbsp
  • Corn Flour - 2 tbsp
  • Ginger & Garlic paste - 1 tbsp
  • Corriander powder -  ½  tsp
  • Red chilly powder -  ½  tsp
  • Garam Masala Powder -  ¼   tsp
  • Egg - 1 nos
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:

  • Mix all the ingredients together .
  • Marinate the chicken and keep it aside for 5 minutes.
  • Heat Oil in a Pan
  • When the oil is hot put each pieces slowly and deep fry both sides to a golden brown colour.

Recommended Combination: Serve with sauce.


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

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 Cutlet



Cutlets are prepared as vegetable or non-vegetable patties fried in oil.
Chicken cutlet is made by adding minced cooked chicken made as a patty and fried in oil.
The snack is good to be served hot during tea time or as an appetizer.

INGREDIENTS:
  • Boneless Chicken -500 g or 1 lb
  • Potatoes -2 big
  • Onion(chopped) -2 nos
  • Chopped Ginger -1 tbsp
  • Chopped Garlic - 1 tbsp
  • Green Chilly (chopped) -3 nos
  • Turmeric powder -¼ tsp
  • Pepper powder-1 tsp
  • Corriander powder - ½ tsp
  • Chilly powder - ½ tsp
  • Garam masala powder - 1 tsp
  • Bread Crumbs - 3 cup
  • Egg -2 nos
  • Curry Leaves-few
  • Oil for frying
  • Salt to taste

PREPARATION METHOD:
  • Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
  • Mince the cooked chicken and keep aside.
  • Cook Potato, peel and mash well and keep aside .
  • Heat oil in a Pan.
  • Add ginger, garlic, green chillies, chopped curry leaves and chopped onion and saute till the onion become light brown in colour.
  • Add chilly powder, corriander powder and garam masala powder and saute for a minute.
  • Add minced chicken and mashed potatoes and stir well.
  • Remove the mix from fire and allow to cool .
  • Make small balls from this mix and flatten them.
  • Heat oil in a pan.
  • Beat the egg in a bowl.
  • Dip the flattened patties in it and roll them in bread crumps.
  • Slide each of the patties in hot oil and fry them till it turns golden brown on both sides.

Recommended Combination: Serve hot with Tomato sauce.

Chicken Fried Rice


Chicken Fried rice is a popular food.
Chicken Fried Rice is prepared by mixing scrambled egg, Vegetables and chicken in rice.

INGREDIENTS:
  • Basmati rice - 2 cup
  • Small Chicken pieces -½ cup
  • Eggs - 2 nos
  • Thinly sliced carrot, string beans  - 1 cup
  • Thinly sliced onion – 1 small
  • Green peas- ¼ cup
  • Thinly sliced garlic – 1 tsp
  • Pepper powder - 2 tsp
  • Soy sauce - 2 tsp
  • Olive oil / oil
  • Salt to taste
  • Chopped green onion
PREPARATION METHOD:
  • Cook the rice and let it cool.
  • Mix the chicken pieces with salt and pepper powder .
  • Heat oil in a pan .
  • When chicken is fried, remove it from oil
  • Heat 2 tbsp oil.
  • Add onion, garlic and saute till it turns trasparent.
  • Then add eggs into it and stir it.
  • Add pepper powder, salt and vegetables into it and stir well for few minutes.
  • Add fried chicken, soy sauce and salt into it and mix well.
  • Add cooked rice and mix well.
  • Garnish with Spring Onion.
Recommended Combination: Serve hot with raita.


Chicken Biriyani



Chicken Biriyani is a spicy delighthful dish very popular in India. There are different varieties of Biriyani based on the spices added and the main ingredient.

INGREDIENTS:
  • Basmati Rice - 2 cups
  • Chicken pieces - 500g or 1lb
  • Sliced Onion - 2½ cups
  •  Tomato ( Chopped ) - 1 nos
  • Green chillies - 5 nos.
  • Chopped Garlic- 1 tbsp
  • Chopped Ginger - 1 tbsp
  • Cinnamon-4 pieces
  • Cardamom-2 nos
  • Cloves-4 nos
  • Turmeric powder - ¼ tsp
  • Chilli powder - 2 tsp
  • Coriander powder - 2 tbsp
  • Garam Masala - 2 tsp
  • Boiled Eggs - 2 nos.
  • Ghee - 5 tbsp
  • Oil -2 tbsp
  • Salt as needed
  • Chopped coriander leaves - 3 tbsp
  • Chopped mint leaves - 2 tbsp
For garnishing
  • Thinly sliced onion - ½ cups
  • Raisins - 2 tbsp
  • Cashewnut - 15 nos
  • Chopped coriander leaves

PREPARATION METHOD:
  • Wash Rice and drain it.
  • Roast the drained rice in ghee for 2 minutes.
  • Add 4 cups of water with salt, cinnamon, cardamom and cloves.
  • Cook rice(half cook).
  • Crush garlic, ginger and green chillies.
  • Heat oil in a pan.
  • Add 2 cup sliced onion, crushed green chilly,  garlic, ginger, and saute well. 
  • When onion turns transparent, add chilli powder, corriander powder, 1 tsp garam masala and saute well.
  • When the raw smell goes, add tomato and saute .
  • Add chopped corriander leaves and chopped mint leaves.
  • Add chicken pieces, salt, turmeric powder, water and allow to cook .
  • Once the chicken is cooked, remove it from fire (make sure the gravy is thick).
  • Fry Raisins, cashewnuts and 1/2 cup sliced onions in ghee, till brown and keep aside.
  • In an tray, spread a layer of chicken, rice, sprinkle corriander leaves, sprinkle garam masala then ghee. 
  • Keep repeating the above step and finally spread the remaining rice and corriander leaves on it.
  • Sprinkle fried cashews, raisins and fried onion.
  • Cover the tray and bake for 20 min at 350 deg celsius in Oven or tightly cover the pan and put it on a heated heavy pan and cook on low fire for 20 mins. 
  • Add the boiled Egg in rice and serve it.
Recommended Combination: Serve hot with Pappadam/Chips and Raita.

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

Scrambled egg with Chicken



Scrambled egg is a dish made from beaten egg.
This dish contains Onion, eggs and cooked miced chicken.
We can use leftover cooked chicken( boneless).

INGREDIENTS:
  • Eggs - 4 nos
  • Finely Chopped Onion - 1 nos
  • Pepper Powder - pinch
  • Minced Chicken(cooked) -5 tbsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped Onion and saute well till the Onion turns transparent.
  • Add the beaten Egg, minced Chicken, Salt, Curry leaves and Pepper Powder and stir continuously.
  • When the egg becomes dry, remove from fire.
Recommended Combination: Serve hot with Rice.

Pepper Chicken



This is a Gravy-less Chicken receipe prepared by using Crushed Pepper.

INGREDIENTS:
  • Boneless Chicken Breast(Chopped) -500g or 1 lb
  • Sliced Onion(length wise) -1 nos
  • Chopped Tomato -1 nos
  • Ginger- Garlic Paste -1 tsp
  • Crushed Pepper - 2 tsp
  • Turmeric Powder-¼ tsp
  • Mustard Seed - 1 tsp
  • Red Chilly - 2 nos
  • Oil- 3 tbsp
  • Salt to taste
  • Curry leaves

PREPARATION METHOD:
  • Heat oil in a Pan.
  • Put mustrard seeds and red chillies in to it and allow to Splutter
  • Add onions, ginger-garlic paste, curry leaves and saute well.
  • Add Tomato and saute it for sometime.
  • Add chicken, turmeric powder,salt and let it cook without water(Water in the Chicken and Tomato is enough to cook the chicken).
  • Once the chicken cooked very well and water dries up,mash the chicken and add crushed pepper and stir well.
  • Cook 5 more minutes in low flame.

Recommended Combination: Serve hot with Chappathi, Rice, Fried Rice.