First post of the new year!!
I wanted to post something which is a “pakka” kerala dish as the first post of this year. This has something to do with a new year resolution ( I dont know whether I should call it a resolution because usually my resolutions backfire :( ) Anyways, this year I want to give some priority to Kerala dishes. Though I’ve posted many Kerala recipes, I still get feedback or requests for more and more Kerala dishes. But…if you go through my Kerala recipes, you can see that majority of them are non veg recipes. Apart from a few veg curries that I usually make, I dont venture much into Kerala style veggies…however I hope I will try some veg curries this year.
I made this chicken curry for new year lunch along with ghee rice. Since I wanted to make something”nadan” I was going through my Kerala cookery books. I have this habit of marking the recipes in the book, which I want to try and after trying it I make a note also about whether I liked it, whether I added something extra, cooking time etc; That’s one habit I got from my cooking guru, my aunty, Tesschechy and I found it quite useful too, because I might be making that recipe again after a long gap and this notes helps me a lot.
Enough of this & that…lets go to the recipe. It’s a spicy one and we enjoyed its sight, aroma and taste :)
Here is the recipe:
- Chicken – 1kg
- Small onion- 200 gm, sliced
- Dried red chili -100 gm
Whole coriander – 100 gm
Ginger – 100 gm, chopped
Garlic – 50 gm, chopped - Coconut – 1, grated
- Onion -1/2 kg, thinly sliced
Green chili – 10, slit lengthwise - Tomato – 1/4 kg
- Turmeric powder – 1/2-1 tsp
- Small onion – 10, sliced
Chili powder – 1/2 -1 tsp - Curry leaves
Salt
Coconut oil
Heat oil in a pan and saute curry leaves & 200 gm small onion, sliced. After a few minutes add number 3 ingredients. When it is fried well, add grated coconut, mix well. Fry it till the coconut becomes golden brown. Let it cool for sometime. Add enough water to the cooled coconut mixture and grind to a smooth paste.
Heat oil in a pan and add thinly sliced onion and green chili. When onion is fried well add tomato. When tomato becomes soft add turmeric powder and salt & stir for a few minutes. Add the ground paste to this and mix well. Add cleaned chicken pieces to this, combine well and add enough water for the chicken to cook. Cover and cook in low flame and stir in between and cook till the chicken is done.
Meanwhile heat oil in another pan and add small onion (10) thinly sliced and curry leaves. Add chili powder to this and fry well. Add this to the cooked chicken and mix well. Serve hot with ghee rice, plain rice or roti.
Notes: I used Kashmiri chili powder for this. It’s a spicy dish, so please adjust the spiciness as per your tolerance level.
Recipe source: Vanitha Pachakam Magazine
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