Kerala cuisine – Abundant use of coconut oil, spices, grated coconut, crispy curry leaves, broken red chillies and thinly sliced shallots, not to forget coconut milk- the true essence of every traditional Kerala dish. Kerala cuisine just draws foodies from all over the world. You have to taste it to feel it. It’s overpowering!
Unforgettable, that’s what you are !
I really do not know what is with me – ever since the lockdown, I’ve been pulling out all my recipe books and getting all my traditional recipes together. Well, it’s not easy thinking of a new masala every other day, that’s easy, quick and above all tasty. I’m making use of this lockdown to try out recipes I had marked and filed separately. One by one……
Stay home. Stay safe.
This is a recipe from an old book of mine dated 2001, with a big red tick across it to show that it was tried and tested and above all it was good.
Happy to be sharing this very, very special recipe with you – go ahead and plan your Easter lunch.
- Chicken -1 kg
- K. chilli powder -2-3 tsp
- Chicken masala powder -1 tsp
- Turmeric powder -1/2 tsp
- Onions sliced -2 big
- Ginger-garlic paste -2 tbsp
- Chicken masala -2 tbsp
- Coconut milk -1 cup (medium thickness)
- Coconut oil
- Shallots or small onions – 6-8 sliced fine
- Dry red chillies -3-4
- Curry leaves – a few
- Coconut oil
- Clean and wash chicken thoroughly.
- Drain out all the water. Chicken should be as dry as possible.
- To the chicken, add chilli powder, chicken masala (1 tsp), turmeric powder, pepper and salt and marinate for half an hour.
- In coconut oil, fry sliced onions till brown, add ginger- garlic paste and fry well.
- Add the chicken masala powder and stir well
- Add the marinated chicken and cook on high flame for 4-5 minutes.
- Do not add water.
- Turn the flame to sim and keep covered till all the water from the chicken comes out.
- If the liquid is not sufficient to cook the chicken add 1/2 – 3/4 cup of water and cook chicken till tender.
- Add the coconut milk and bring to a boil. Taste for seasoning. Remove and transfer the curry to a bowl.
- Heat a little coconut oil, and add the sliced shallots, broken red chillies and curry leaves, fry for 3-4 minutes and remove.
- Pour on top of the curry and serve hot.
- Tender chicken weighing 1 kg should be used.
- You can use ordinary chilli powder but reduce the quantity.
- I have used Aachi brand of chicken masala for this preparation. You can use Eastern or Kitchen treasures too.
- For I cup of coconut milk of medium thickness, one and a half cups of grated coconut along with half cup of hot water will give you the desired result. Do not pack in the grated coconut.
- You could add a few fried cashewnuts to the final garnish.
- For those of you who do not like the flavour of coconut oil, you can use any vegetable oil.
- This dish serves 8-10 adults.
- The ideal accompaniment for Appam, Kerala parathas, a simple Pulao or even just plain boiled red rice along with the indispensable kachimoru and a simple cabbage thoran.
Till my next post,