Kerala is the southernmost state of India famous for its food which is very hot and spicy and is generally fresh, aromatic and flavoured with coconut, chilies, tamarind, curry leaf, mustard seeds, and asafoetida. Keralites are mostly rice and fish eating people. You can substitute tamarind with vinegar or tomatoes, but there is no real substitute for curry leaf. Malabar chicken is a popular delicacy of Kerala where chicken is cooked in aromatic spices and roasted coconut .
Ingredients :
Chicken – 1/2 kg, cut into medium size pieces
Onion (Chopped) – 2
Garlic (chopped) -1 1/2 tsp
Ginger (chopped) -1 ½ tsp
Green Chilly (Slit) – 3
Tomato (chopped) -1
Red Chilly Powder – 1 tsp
Coriander Powder- 2 tsp
Turmeric Powder- 1/4 ts
Grated Coconut – 1/2 cup
Fennelseeds – 1/2 tsp
Cardamom – 1
Cloves – 3
Cinnamon – 2 small piece
Shallots – 5
Coconut Oil/ Vegetable oil -1 tbsp
Salt -to taste
Curry leaves – 2 twigs
Method :
Marinate the chicken pieces with salt, pepper, chilli powder and little bit of lemon juice or yogurt, set aside for 15 to 30 minutes.
Heat a frying pan and dry roast the grated coconut,shallots and all the spices(fennel seeds,cloves,cinnamon and cardamom) on low-medium heat till coconut becomes brownin color. Remove from fire, allow to cool and grind the mix with little water to a fine paste.
Heat oil non-stick pan, saute chopped onions,green chillies and saute well.
Add the ginger and garlic in to it and saute until raw smell goes off.
Then add turmeric powder,coriander powder,red chilli powder and saute well.
Once the raw smell goes,add the chopped tomato.Cover and cook on medium flame until the tomato is well cooked.
Add chicken pieces and 1/2 cup water,stir well. Cover and cook till chicken is almost cooked.
Finally add coconut paste and curry leaves and let it boil for 2-3 minutes.
Cook till done. Adjust salt. Add more water if the gravy is too thick.
Serve hot with plain rice,Pulao or Naan, Chapati or Roti.
Ingredients :
Chicken – 1/2 kg, cut into medium size pieces
Onion (Chopped) – 2
Garlic (chopped) -1 1/2 tsp
Ginger (chopped) -1 ½ tsp
Green Chilly (Slit) – 3
Tomato (chopped) -1
Red Chilly Powder – 1 tsp
Coriander Powder- 2 tsp
Turmeric Powder- 1/4 ts
Grated Coconut – 1/2 cup
Fennelseeds – 1/2 tsp
Cardamom – 1
Cloves – 3
Cinnamon – 2 small piece
Shallots – 5
Coconut Oil/ Vegetable oil -1 tbsp
Salt -to taste
Curry leaves – 2 twigs
Method :
Marinate the chicken pieces with salt, pepper, chilli powder and little bit of lemon juice or yogurt, set aside for 15 to 30 minutes.
Heat a frying pan and dry roast the grated coconut,shallots and all the spices(fennel seeds,cloves,cinnamon and cardamom) on low-medium heat till coconut becomes brownin color. Remove from fire, allow to cool and grind the mix with little water to a fine paste.
Heat oil non-stick pan, saute chopped onions,green chillies and saute well.
Add the ginger and garlic in to it and saute until raw smell goes off.
Then add turmeric powder,coriander powder,red chilli powder and saute well.
Once the raw smell goes,add the chopped tomato.Cover and cook on medium flame until the tomato is well cooked.
Add chicken pieces and 1/2 cup water,stir well. Cover and cook till chicken is almost cooked.
Finally add coconut paste and curry leaves and let it boil for 2-3 minutes.
Cook till done. Adjust salt. Add more water if the gravy is too thick.
Serve hot with plain rice,Pulao or Naan, Chapati or Roti.
