38 - Green Chicken Fry

Green Chicken Fry is a delicious chicken dry fry bursting with flavor.

It  is cooked in typical spicy south indian style , cooked in good old coconut oil.

Ingredients

500 gm chicken 

1/2 tsp turmeric powder

1 tsp chilly powder

1 tbsp black pepper powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam  masala powder
1  tsp fennel seeds
Coconut oil
salt, to taste

To grind

1 small onion, sliced

a bunch of coriander leaves
10 - 15 curry leaves
6 cloves of garlic
2 green chilies
1 cup curd

Preparation

Wash the chicken and add  to it all the powders. Grind together all the ingredients mentioned above to a smooth paste. Now add this to the chicken and mix everything well. Marinate it for atleast 1 hour. 

Heat the oil in a pan. Add a few curry leaves. Add the marinated chicken. Stir and mix well. Cover and cook on low flame. Stir occasionally. When the chicken is almost cooked, remove the lid and stir and cook till the gravy almost dries up and the oil seperates. Add some coriander leaves for garnish Switch off the flame and keep it closed. 

Serve hot! Enjoy!!

36 - No Ginger No Garlic Chicken Roast

Back to recipe blogging! And it feels goooood! A year or more of procrastination, and now its time to be back with a bang.

This is definitely the easiest chicken recipe I have come across. So lets get straight to it.

Ingredients

500 gm chicken 

1 large onion, sliced

2 medium tomatoes, chopped

1/2 tsp turmeric powder

1 1/2 tsp chilly powder

1 tsp black pepper powder

2 1/2 tbsp oil

a few sprigs of curry leaves

salt , as required

Preparation

Heat 2 tbsp oil in a pan. Add the curry leaves.Then add the sliced onion. Saute till brown. Add tomatoes. Stir and cook till the tomatoes are well done and squishy. Add the turmeric powder, chilly powder and salt. Stir for a minute and then add the chicken. Stir for 2  minutes. Cover and cook on low flame. Stir occasionally. When the chicken is almost cooked, remove the lid and stir and cook till the gravy almost dries up. Now form  a ring with the chicken, and in the hole in the middle, heat the rest of the oil. Add the pepper powder to this oil. Cover this with the chicken and continue to roast  till it is dry. Add more pepper , if you require. Switch off the flame and keep it closed. 

Serve hot! Enjoy!!

35 - Chicken Kurma

The other day, we were having a family over for lunch and I was  responsible for the non-vegetarian dish. Its been so long since I cooked anything other than the occasional pasta or paneer curry for  my 5 year old. So I had no  idea what to cook or where to start.

It  was the husband who suggested that I make a gravy with coconut  paste. Typical Kerala style! :) Obviously, since my mom doesn't cook  non-vegetarian at home, I have no idea how "typical kerala" style should be cooked. Anyway, armed with  chicken, onions, a whole  lot of green  chilies, curry leaves and coconut paste, I started. And  this  is what I came up with... And if I may say so myself, it was yummmm! :)

Ingredients

1 tsp cumin
1/2 tsp mustard
3 tsps coriander powder
3 onions, chopped
6 green chillies
curry leaves
1 kg chicken, thighs and drumsticks, skinned
1/2 cup curd, beaten
1 cup coconut paste
fresh coriander leaves, chopped
oil
salt, to taste

Preparation

Heat the oil in the pan.  Saute the cumin and mustard seeds till the crackle. Then add the chopped onions and let it cook till they turn golden. To this, add the green chillies, curry leaves, chicken and saute for about 4 minutes. Add the curd, water and salt to this and bring it boil. Cover and simmer for 5 minutes.  Add the coconut  paste to this and mix well. Then add the fresh coriander leaves and the coriander powder. Cook this till done.

Serve hot and Enjoy!! :)

15 - Madras Chicken Curry

This is one of the first chicken curries that I ever made, and my spouse loves it. :) It is so easy to make, with the least amount of work, but a whole lot of taste.

Ingredients

450 gm chicken breast fillets, skinned
3 tbsp tomato paste
large pinch of kasuri methi ( dried fenugreek)
1/4 tsp ground fennel seeds
1 tsp ginger, grated
1 1/2 tsp coriander powder
1 tsp garlic, crushed
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tbsp lemon juice
salt, to taste
1 1/4 cups of water
3 tbsp vegetable oil
2 onions, diced
curry leaves
2 green chillies, chopped
fresh coriander leaves, chopped

Preparation

Cut the chicken into cubes.

Mix the tomato paste, kasuri methi, fennel,ginger, coriander powder,garlic,chilli powder,turmeric powder, lemon juice, salt and water in a bowl.

Heat the oil in a large pan, and fry the onions with the curry leaves until the onions are golden.

Add the chicken and stir for a minute.

Pour the tomato paste and spice mixture into the pan. Stir for 2 minutes, mixing well.

Lower the heat and cook for 8-10 minutes. Add the chillies and fresh coriander.

Serve hot. Enjoy!! :)