Spicy Chicken - Coconut Fry | Kerala Chicken pepper fry

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Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Spicy Chicken-Coconut Fry

Kerala style , spicy chicken fry with coconut and red chilies.
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Fennel seeds - 1 tsp
3. Coconut ,sliced - 1/4 cup
4. Curry leaves - 1 handful
5. Dry red chilies,cut into two and seeds removed - 10 to 12
6. Shallots,sliced - 1/4 cup
7. Onion,finely chopped - 1/2 cup
8. Ginger-garlic paste - 1 tbsp
9. Black pepper powder - 3/4 to 1 tsp( according to taste)
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Black pepper powder,freshly crushed - 1 pinch( optional)
13. Garam masala powder - 1 pinch(optional)
14. Coriander leaves,chopped - 1 tbsp
15. Salt - to taste
16. Coconut oil- 2 to 3 tbsp or as required

Instructions:

Heat oil in a heavy bottomed pan( preferably a cast iron pan or wok /cheenachatti).Add fennel seeds and saute for few seconds until it turns golden.Next add coconut, curry leaves, and dry red chilies.Saute until coconut turns light -golden brown.

Now add shallots and onion.Saute for few minutes or until it turns translucent.

Add ginger garlic paste and saute until onion turns golden brown.

Reduce the flame to low, add black pepper powder, coriander powder and turmeric powder.Mix well until combined.

Now add chicken and salt to taste.Mix well and saute for about 2 to 3 minutes.

Cover and cook over medium  flame( do not add water), until chicken turns tender.Stir well once or twice in between to avoid burning.Once the chicken is tender uncover and cook for 5 to 10  minutes or until it turns golden brown.Finally add 1 pinch black pepper powder,garam masala (if using)and mix well.Garnish with coriander leaves.Serve with rice or chapathi.

NOTES

• Adjust the quantity of  black pepper powder according to your taste.

Kozhi Peralan |Chicken Peralan

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Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kerala Olan- Onam Sadhya Recipe

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Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kaalan | Kalan - Onam Sadhya Special

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Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Nadan Chicken Curry / Kerala Chicken Curry

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Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Meen Manga Curry | Kerala Fish Curry with Raw Mango

Coconut - Hi Mom How To Make Cake, On this share Coconut, I have provide any thing about cake

Coconut

Meen Manga Curry

Kerala style fish curry with raw mango.
Cooking Time: 30 to 35 minutes
Prep Time: 5 minutes
Serves: 3 to4
Ingredients:

1. Fish,medium size pieces- 400 gms
2. Garlic,finely chopped - 1/2 tsp
3. Ginger ,finely chopped - 1 tsp
4. Shallots,sliced - 2 tbsp
5. Curry leaves - few
6. Raw Mango,sliced - 1 medium (depending on the sourness you many need more or less)
7. Green chilies,cut vertically - 2 ( or according to taste)
8. Water - or as required
9. Salt - to taste
10. Coconut oil - as required

For coconut paste:

1. Grated coconut- 1/2 cup
2. Turmeric powder - 1/4 tsp
3. Coriander powder - 1 tsp
4. Kashmiri chili powder - 1 to 1.5 tsp( according top taste)
5. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2

Instructions:

In a blender,combine together all the ingredients listed under " For coocnut paste" and grind to form a smooth paste.Keep aside.

Heat oil a manchatti/clay pot.Add garlic,ginger,shallots,curry leaves,raw mango and green chilies.Saute for about 30 seconds.Next add the prepared coconut paste and required amount of water.Add salt to taste.

Bring this to a boil.Add the fish and mix gently.Cover and cook over medium flame, until fish is done and the gravy turns thick.

Once the gravy turns thick.Heat oil in a pan and add the mustard seeds.Let it splutter.

Add curry leaves and shallots and saute until it turns golden brown.Add this to the curry.Switch off the flame,cover and let stand for atleast 10 minutes before serving.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.
  

• 

Meen Manga Curry

Kerala style fish curry with raw mango.
Cooking Time: 30 to 35 minutes
Prep Time: 5 minutes
Serves: 3 to4
Ingredients:

1. Fish,medium size pieces- 400 gms
2. Garlic,finely chopped - 1/2 tsp
3. Ginger ,finely chopped - 1 tsp
4. Shallots,sliced - 2 tbsp
5. Curry leaves - few
6. Raw Mango,sliced - 1 medium (depending on the sourness you many need more or less)
7. Green chilies,cut vertically - 2 ( or according to taste)
8. Water - or as required
9. Salt - to taste
10. Coconut oil - as required

For coconut paste:

1. Grated coconut- 1/2 cup
2. Turmeric powder - 1/4 tsp
3. Coriander powder - 1 tsp
4. Kashmiri chili powder - 1 to 1.5 tsp( according top taste)
5. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2

Instructions:

In a blender,combine together all the ingredients listed under " For coocnut paste" and grind to form a smooth paste.Keep aside.

Heat oil a manchatti/clay pot.Add garlic,ginger,shallots,curry leaves,raw mango and green chilies.Saute for about 30 seconds.Next add the prepared coconut paste and required amount of water.Add salt to taste.

Bring this to a boil.Add the fish and mix gently.Cover and cook over medium flame, until fish is done and the gravy turns thick.

Once the gravy turns thick.Heat oil in a pan and add the mustard seeds.Let it splutter.

Add curry leaves and shallots and saute until it turns golden brown.Add this to the curry.Switch off the flame,cover and let stand for atleast 10 minutes before serving.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.
  

• 

Meen Manga Curry

Kerala style fish curry with raw mango.
Cooking Time: 30 to 35 minutes
Prep Time: 5 minutes
Serves: 3 to4
Ingredients:

1. Fish,medium size pieces- 400 gms
2. Garlic,finely chopped - 1/2 tsp
3. Ginger ,finely chopped - 1 tsp
4. Shallots,sliced - 2 tbsp
5. Curry leaves - few
6. Raw Mango,sliced - 1 medium (depending on the sourness you many need more or less)
7. Green chilies,cut vertically - 2 ( or according to taste)
8. Water - or as required
9. Salt - to taste
10. Coconut oil - as required

For coconut paste:

1. Grated coconut- 1/2 cup
2. Turmeric powder - 1/4 tsp
3. Coriander powder - 1 tsp
4. Kashmiri chili powder - 1 to 1.5 tsp( according top taste)
5. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2

Instructions:

In a blender,combine together all the ingredients listed under " For coocnut paste" and grind to form a smooth paste.Keep aside.

Heat oil a manchatti/clay pot.Add garlic,ginger,shallots,curry leaves,raw mango and green chilies.Saute for about 30 seconds.Next add the prepared coconut paste and required amount of water.Add salt to taste.

Bring this to a boil.Add the fish and mix gently.Cover and cook over medium flame, until fish is done and the gravy turns thick.

Once the gravy turns thick.Heat oil in a pan and add the mustard seeds.Let it splutter.

Add curry leaves and shallots and saute until it turns golden brown.Add this to the curry.Switch off the flame,cover and let stand for atleast 10 minutes before serving.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.
  

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