First post of the new year!!
I wanted to post something which is a “pakka” kerala dish as the first post of this year. This has something to do with a new year resolution ( I dont know whether I should call it a resolution because usually my resolutions backfire :( ) Anyways, this year I want to give some priority to Kerala dishes. Though I’ve posted many Kerala recipes, I still get feedback or requests for more and more Kerala dishes. But…if you go through my Kerala recipes, you can see that majority of them are non veg recipes. Apart from a few veg curries that I usually make, I dont venture much into Kerala style veggies…however I hope I will try some veg curries this year.
I made this chicken curry for new year lunch along with ghee rice. Since I wanted to make something”nadan” I was going through my Kerala cookery books. I have this habit of marking the recipes in the book, which I want to try and after trying it I make a note also about whether I liked it, whether I added something extra, cooking time etc; That’s one habit I got from my cooking guru, my aunty, Tesschechy and I found it quite useful too, because I might be making that recipe again after a long gap and this notes helps me a lot.
Enough of this & that…lets go to the recipe. It’s a spicy one and we enjoyed its sight, aroma and taste :)
Update on 10/05/2013: Since I’ve been getting a lot of requests to put the measurements in cups/spoon rather than grams. I’ve tried the recipe recently using cup/spoon measurement and below is the updated recipe.
Step by step pictures…
Heat oil in a pan and saute curry leaves & sliced small onion. After a few minutes add dried red chilli, whole coriander, fennel seeds,ginger and garlic. When it is fried well, add grated coconut, mix well. Fry it till the coconut becomes golden brown…
Add tomato and cook. When tomato becomes soft add the ground paste to this and mix well…
Add hot water for the chicken to cook. Cover and cook in low flame and stir in between and cook till the chicken is done. Meanwhile heat oil in another pan and add thinly sliced small onion(4) and curry leaves. Add chili powder to this and fry well…
Add the fried small onions to the cooked chicken and mix well…
- Chicken – 400 gms (measured after cleaning)
- Sliced small onion – ½ cup
- Chopped ginger and garlic – 1.5-2 tsp, each
- Whole dried red chilli – 3
- Whole coriander seeds – ½ tbsp
- Fennel seeds (perumjeerakam) – ¼ tsp
- Coconut – ½ – 1 cup
- Onion – 2 medium, sliced
- Green chilli – 2, chopped
- Turmeric powder – ¼ – ½ tsp
- Tomato – 1 big, sliced
- Small onion – 4, sliced
- Chilli powder – ½ tsp
- Curry leaves
- Oil – I used coconut oil
- Hot water – 1.5 cups
- Heat oil in a pan and saute curry leaves & sliced small onion. After a few minutes add dried red chilli, whole coriander, fennel seeds,ginger and garlic. When it is fried well, add grated coconut, mix well. Fry it till the coconut becomes golden brown. Let it cool for sometime. Add enough water to the cooled coconut mixture and grind to a smooth paste.
- Heat oil in a pan and add thinly sliced onion and green chili. When onion is fried well (golden brown colour), add turmeric powder and salt & stir for a few minutes. Add tomato and cook. When tomato becomes soft add the ground paste to this and mix well. Add 2-3 tbsp of water and mix well. Add cleaned chicken pieces to this, combine well and add hot water for the chicken to cook. Cover and cook in low flame and stir in between and cook till the chicken is done.
- Meanwhile heat oil in another pan and add thinly sliced small onion(4) and curry leaves. Add chili powder to this and fry well. Add this to the cooked chicken and mix well. Serve hot with ghee rice, plain rice or roti.
- This curry has a very thick gravy.