Finally am posting a chicken recipe in my blog. Everyone must be wondering why no non-veg recipes in the blog yet. My history of “Why Not Yet” starts from my childhood. Yes my dad is a vegetarian from birth and all of his family don’t eat any non-veg. But my mom eats so we were all allowed to eat and until marriage I haven’t attempted to make any non-veg myself. Then story continues as my hubby doesn’t eat non-veg. When we were in Malaysia in the joint family all of us eat non-veg but my hubby, my mom-in-law and my co-sister don’t eat. But they make chicken, prawns and fish. Generally they don’t make lamb meat much as it has high cholesterol. My father-in-law has high cholesterol and so the lamb meat comes only on the day of Diwali. So my children are not used to eating the lamb meat. So making any lamb will make me eat everything myself. :(. After coming here I don’t make non-veg very often as my hubby doesn’t eat and my elder one doesn’t appreciate it a lot. Its just we three and it is difficult to make very little and if I make it also that doesn’t get over for he next day also and the next day am left with the left over to finish. So this is my story of not posting many non-veg recipes.
Think am boring you all with my long story. But am keen to post more recipes, definitely all the chettinad recipes will come sooner. When we had been to Dubai we had been to Abu Dhabi for a day and we ate in a restaurant owned by Keralites. To say, that was the first time am having a Keralite chicken biryani. That had a chicken masala/curry at the bottom topped with ghee rice and that masala was too yummy and spicy. Loved it a lot. From that time I wanted to make a perfect chicken masala/curry recipe from Kerala Cuisine.
The quest has come to an end as this recipe is just so good and reminded me of the tasty biryani. Last weekend my hubby had some work at office and he told me he is not coming for lunch. I was thinking to make something simple. At that time my husband’s niece(SINDHU) – she is married, posted a picture of the chicken curry in the WhatsApp group and I immediately wanted to make it and she gave me the link. Tried it and it worked out perfect.
Hope you all will try and let me know how much you liked it.
Cuisine: Indian(South-Kerala) | Category: Non-Veg Recipes | Recipe Source: 12recipe.blogspot | Prep time: 10 mins | Rest Time: 30 mins | Cook time: 20 to 30 mins | Serves: 3
- Chicken – 1/2 Kg (Chicken leg cut into small pieces)
- Turmeric – 1/4 tsp.
- Red Chili Powder – 1 tsp.
- Vinegar – 1 tbsp.
- Salt as needed.
To Make The Curry
- Oil – 1 tbsp.
- Fennel/Sombu – 1/2 tsp.
- Onion – 3 Nos. (Medium sized – Chopped as shown)
- Tomato – 2 No. (Medium sized – Chopped as shown)
- Ginger Garlic Paste – 2 tsp.
- Green Chili – 3 Nos.
- Turmeric – 1/2 tsp.
- Red Chili Pdr. – 1 tsp.
- Coriander Pdr. – 2 tsp.
- Garam Masala – 1 tsp.
- Coconut Milk – 1 Cup (Thick)
- Coriander Leaves – 2 tbsp. Chopped
- Curry Leaves – A Spring
- Take all your ingredients ready.
- Clean chicken and marinate with Turmeric, Vinegar, Red chili pdr. and Salt.
- Set the chicken aside for atleast half an hour.
- Chop the onion, tomato and get ready with the other ingredients to make the curry.
- Heat oil in a vessel and temper fennel.
- Add onion, green chilies and curry leaves at this stage and saute with little salt.
- After the onion become translucent add the ginger garlic paste and saute till the raw smell goes.
- Now add the tomatoes and saute till they become mushy.
- Time to add the masalas – Turmeric, Red chili Pdr., and Coriander Pdr. and mix everything.
- Add the chicken and saute for few mins and then add little salt for the chicken and cover and cook the chicken for atleast 20 mins. or until tender.
- Now add the Garam Masala and mix.
- Finally add the coconut milk, now increase the flame and reduce the curry to a semi thick gravy.
- Add the chopped coriander leaves, mix everything.
- The chicken curry is ready to be served.Serve the Chicken Curry with hot plain rice & ghee or Jeera Rice or it goes well with any type of roti also.
Note : I used homemade coconut milk. Just grind the grated fresh coconut, add water and grind it in a blender and then strain it to get a thick coconut milk.
Can use the store bought coconut milk also.
Instead of adding ginger garlic paste can add chopped or grated ginger and garlic.
Can cook the chicken in pressure cooker for just one or two whistles in medium flame. After the pressure releases then add the coconut milk and reduce the gravy as needed.
Using chicken with bones makes it softer when cooking than boneless. If using boneless then cooking time of the chicken will not be more than 5 mins or even less than that depending on the size of the pieces. they tend to become dry very fast.
The Chicken Curry is ready to be served. Serve them with hot steamed rice & ghee or with any kind of roti or with Jeera Rice. Try and let me know if you liked it.