Tuesday, October 29, 2013

Pepper Chicken




Chicken                                   --    ½ kg
Finely Chopped Onions    --    1 - 2 medium size onions
Ginger                                      --    1 inch thick piece
Garlic                                       --    4 - 5 cloves
Green chillies                        --   5 - 6 
Turmeric powder                --    1 tsp
Ground / Crushed black pepper              --    2 tsp
Cloves                                      --    2 - 3
Cinnamon                               --   1 inch piece
Fennel seeds                          --   ½ tsp
Curry leaves                          --   1 sprig
Salt                                            --    to taste
Oil                                              --    2 - 3 tbsp, preferably coconut oil

Preparation of Chicken Curry:

Clean and cut the chicken into medium size pieces.  Grind the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.

Heat oil in a heavy bottomed pan. Add the turmeric powder to the hot oil. Saute for a min or two or until the turmeric turns dark brown. At this point add the powdered garam masala, green chillies and crushed ginger and garlic. Saute for 2 - 3 minutes. Add the  finely chopped onions and curry leaves. Saute on a medium flame until the mixture turns mushy and dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
Add the cut chicken and mix well. Add 1 tsp pepper powder.

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For a semi-gravy consistency, as mine, there is no need to add water. Let it cook on a medium flame. Once the gravy is thick stir occasionally to make sure that it doesn't stick to the bottom. However, a light brown colour on the chicken adds more flavor.

Switch off the flame and add the remaining 1 tsp of pepper powder and 1 tsp of coconut oil(optional) and give a mix.

Serve hot with any Indian breads or Rice.


Recipe Courtesy: Amma

Wednesday, October 16, 2013

Chicken Kurma–Kerala Style

Chicken Kurma 1

Ingredients:(Serves 4 - 6)

Chicken                                       --   1 lb
Ginger                                          --   2 tsp, thinly chopped
Garlic                                           --   4 cloves, thinly chopped
Cinnamon sticks                      --   ½  inch piece
Cloves                                          --   3
Onions                                         --   3 medium size
Green chillies                            --   5 - 6
Coriander Powder                   --   2 tsp
Potato                                           --   2 medium size (optional)
Fennel seeds                              --    ½ tsp
Shredded coconut                   --    ½ cup
Cashew nuts / poppy seeds --   6 nuts / 2 tsp poppy seeds
Coriander leaves                     --   a handful , chopped
Salt                                                --   as required
Oil                                                  --   as required

Chicken Kurma 3


Soak the cashews/poppy seeds in half a cup of water for about half an hour.

Clean and cut the chicken into medium size pieces. Cube the potatoes and keep aside. Chop the onions, green chillies, ginger and garlic.

Heat oil in a pan. Add the cinnamon sticks and cloves and fry for few seconds. Add the chopped ginger and garlic and fry for a minute. Now add the thinly sliced onions and green chillies.Add salt. Saute until mushy.

Add the coriander powder and saute for a minute or until the raw smell goes off.Add the cubed potatoes and cut chicken and mix well. Let it cook on a medium flame until almost done.

Meanwhile grind the cahews/poppy seeds and keep aside. Grind the coconut and the fennel seeds into a smooth paste and keep aside.

Add the ground mixtures to the chicken and mix well. Bring it to a boil. Do a salt check and garnish with coriander leaves.

Serve hot with any breads - idyappam / pathiri / chapathi or Ghee rice.

Chicken Kurma 2

Recipe Courtesy: Amma

Tuesday, October 8, 2013

Mushroom Curry (in fried coconut gravy)



Mushroom                   --   200gm
Onion                             --   1 medium size 
Green Chillies             --   2 –3
Tomato                         --   1 medium size
Ginger                           --   1 inch piece 
Garlic                            --   3 -4 cloves  
Turmeric Powder    --    ¼ tsp 
Chilly Powder            --   1 tsp 
Coriander Powder   --   2 tsp
Garam Masala          --   1 tsp 
Shredded coconut   --   1 cup
Curry leaves              --   1 sprig
Coriander leaves     --    ¼ cup, chopped
Shallots                        --   1 small
Red chillies                 --   1 –2
Mustard seeds           --   1 tsp 
Oil                                    --   2 tbsp
Salt                                  --   to taste

Preparation of Mushroom masala:

Clean and cut the mushrooms into small pieces.

Fry the coconut until brown and grind it into a fine paste.

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Add chopped onions, slit green chillies, chopped tomatoes, minced ginger, minced garlic, turmeric powder, chilly powder, coriander powder, garam masala and curry leaves to the mushrooms. Marinate and keep it aside for 10 – 15 minutes.

Cook this on a low flame and add water as required for the gravy. Remember that water comes out of mushroom while cooking. When the mushrooms are almost cooked, add the ground coconut paste. Let it boil and then garnish with coriander leaves.

Heat oil in a small pan. Splutter the mustard seeds, add the red chillies and fry the chopped shallots. Add this to the cooked curry.
Serve hot with chapathis.


Recipe Courtesy: Amma