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Hello, my lovelies!!!! I am baaaaaack!!!! Ok, I do need to apologize for the extremely long hiatus...and no, I am not going to make any exc...

Thursday, June 21, 2012

Traditional Kerala chicken curry [Trissur style]!

Off late, I have been afflicted with a disease..it's called home sickness..:(. Symptoms are laziness, boredom, mood swings, sleepless nights, and the tendency to get a bear hug. I know, I know, I just came back from  vacation, but hey, I'm only human, right? I have feelings too. I so badly wanna see A. In this day and age, thanks to technology and a certain Mr. Steve Jobs, we have been able to see each other and talk regularly. Then comes the issue of the time difference. By the time I get home, he's fast asleep, miles away in Dubai. Oh well, enough already. I decided to buck up and do a bit of cooking to cheer myself up. Browsing through the net, I came across http://www.yummyoyummy.com/, run by Maya and Akhila, and thought that the curry looked pretty interesting. So, I decided to give it a try and am sure glad I did! So Maya and Akhila, this one's for you guys!

INGREDIENTS
  • Chicken - 900 gms (almost 1 kilo)
  • Onions- 2 medium, thinly sliced
  • Ginger garlic paste- 1 teaspoon
  • Green chillies- 3 slit through the middle
  • Turmeric powder- 1/2 teaspoon
  • Red Chilly powder- 1 teaspoon
  • Coriander powder- 1 teaspoon
  • Black pepper powder- 1/2 teaspoon
  • Garam masala powder (All spice powder) - 1/2 teaspoon
  • Tomatoes - 1 medium or 2 small, chopped in cubes
  • 1/2 cup thick coconut milk
  • Shallots for garnish
  • Salt- As required
  • Curry leaves- garnish
  • Oil - 1 1/2 tablespoons

METHOD
  • Marinate the chicken pieces with 1/2 teaspoon red chilly powder, pinch of turmeric powder and 1/2 teaspoon black pepper powder. Keep this aside for at least 1/2 an hour.
  • Heat oil in a sauce pan. Once the oil is sufficiently hot, add the finely sliced onions and saute till they turn golden. Add a little salt at this stage.
  • Add the green chilies and ginger garlic paste and saute till you get a nice aroma. 
  • Now add the remaining turmeric and chilly powders followed by the coriander powder and fry for a minute.
  • Now add the tomatoes and saute till they get mashed completely. If you want, you can add 2 tablespoons of water at this stage. Chicken releases water when it gets cooked. Check salt levels at this stage.
  • Add the chicken pieces, cover and cook on a low to medium flame for about 30 minutes or till the chicken is done.
  • Once the chicken is done, add the thick coconut milk and lower the flame. After one boil, switch off the flame.
  • In a  separate frying pan, heat oil, and fry chopped shallots(4-5) and curry leaves till the shallots turn brown.
  • Pour this over the gravy and close the pan immediately.
Superb chicken curry is ready. Here are the pics...




I tried to rotate the pics, but for some reason, it did not work :(. They're taken straight from the pan, for a more authentic feel. So, what do you think? Check it out n let me know, k?

Sending this over to "The Master Chef Contest" hosted by Rekha. Wish me luck! (http://youtoocancookindianfood.blogspot.ca/2012/05/my-first-event-master-chef-contest-win.html)





God bless!


4 comments:

  1. very delicious,I too make this often..Yummy yum!!
    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

    ReplyDelete
  2. awesome..looks too good and delicious..
    http://indiantastyfoodrecipes.blogspot.com

    ReplyDelete
  3. Delicious chicken curry,loved it when I saw this at Maya's space,now seems I have to try this Trissur style curry.

    ReplyDelete

Hi there! Thank u for taking the time to drop by and leave a note. It's people like you who make me want to improve my cooking skills more and increase my passion for cooking! Please ensure that you dont leave behind comments that are hurtful or inappropriate. Remember, constructive criticism is always appreciated, not destructive! Have a nice day and God bless!

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