Tuesday, February 16, 2016

Tasty Tuesday: Kerela style Chicken

Another yummy and extremely simple style of making a quick chicken curry.
My previous cook was a South Indian, a Tamilian to be precise, and he loved cooking everything with coconut oil... he got a full bottle of coconut cooking oil just for me, before he left and also taught me one of the most simple styles of cooking chicken in coconut oil and curry patta, which he liked calling Kerela style Chicken...
Now I dunno how much of a genuine Kerela style it is, but I absolutely love it!
and the cooking in coconut cooking oil and coconut milk gives it a nice earthy, creamy flavor that my kids love and I love coz of its health benefits over cooking in refined oil.

so here it is: the Kerela Chicken as taught by our Rao Bhaiyya:

1 kg chicken 
1/2 tsp red color
2 tsp ginger garlic paste
1 tsp Deghi chilli powder (not too spicy but with a nice color)
1/2 tsp salt 
juice of 1 lemon

other ingr:
3 whole red chillies
1 tsp Deghi chilli powder
1 tbsp ginger garlic paste
3 tbsp coconut cooking oil
250 gms onions (3 medium sized) - finely chopped lengthwise.
1/2 tin coconut milk
curry patta (leaves) 2 full sprigs
3-4 tez patta (bay leaves)
1/2 tsp of javitri
a pinch of jaiphal (nutmeg)
3 tbsp paste of cashew nut and magaj (watermelon seeds)

for the garnish:
1 tbsp coconut oil
1/2 sliced onion
3 whole red chillies 
1 sprig of curry leaves

1- Marinate the chicken in the marinade (ingredients given above) for nearly 3 hours.
2- Heat oil in a deep pan, and then add the curry leaves, whole red chillies, bay leaves and javitri and jaiphal... saute lightly.
3- Quickly add the onions, the ginger garlic paste, and the chilli powder, roast till fragrant and the onions change color.
4- Now add in the marinated chicken along with the marinade, and cook stirring on low heat for 10 minutes.
5- Once semi cooked, add the coconut milk and the kaju+magaj paste, mix well.
6- Simmer-covered, on low heat till cooked for another 15 minutes.
7- Just when about to serve, take the chicken out into the serving bowl, keep aside.
8- In the meantine, in a tadka pan ( a small pan for frying the garnish) heat oil, add the whole chillies, and onions... once they change color-add the curry leave and allow to sputter.
Pour this tadka garnish over the chicken and serve immediately with Malabar Parotta or rice.

p.s. : will be putting up a recipe +photos of the Malabar Parotta soon.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...