Showing posts with label south Indian. Show all posts
Showing posts with label south Indian. Show all posts

Apr 7, 2016

Malabar Style Chicken Curry

Malabar Style Chicken Curry

On the southwestern coast of India lies the beautiful region of Malabar. A lush tropical paradise long known as the "Land of Spices" that lies between the Arabian Sea and the Western Ghats. Malabar's astonishingly diverse cuisine is the result of the influence of Arabic, Syrian, Chinese, Dutch, Portuguese, and British spice traders over the centuries. A lavish use of spices, tart tamarind, and rich coconut are the hallmarks of Malabar cuisine. This boldly spiced brilliant red chicken curry is typical of Malabar's delicious dishes. Mellowed by sweet and sumptuous coconut milk the spices present as warmly aromatic rather than fiery hot. The sweet and sour tang of tamarind perfectly accentuates the combination of assertive flavors. This chicken curry is easy to make and it's rich gravy pairs well with steamed rice, chapattis, pulao, appam, or pathiri. 



Ingredients:
1 kg/2lbs chicken, skinless, cut into 6-8 pieces
3 TBS cooking oil
2 onions, sliced into thin half moons
1 tsp salt
2 inch piece of cassia bark/dalchini (or cinnamon stick)
2 tomatoes, diced finely
2-3 green chilis/hari mirch, chopped
1 can coconut milk (400ml)
2 tsp tamarind paste
Mix for marinade:
3 TBS yogurt/dahi
2 TBS garlic paste
1 TBS ginger paste
1 tsp salt
1/2 tsp turmeric/haldi
Grind to smooth paste for masala:
1 TBS lime juice
1 TBS water
3 whole star anise/phoolchakri
9 cloves/laung
15 black peppercorns/kali mirch
2 tsp Kashmiri mirch (or 1 tsp paprika + 1 tsp cayenne powder)
2 tsp ground coriander/dhania
2 tsp ground cumin/jeera
1/2 tsp turmeric/haldi

Here's what to do:
1) Mix yogurt, garlic, ginger, 1 tsp salt, and 1/2 tsp tumeric together for marinade. Coat all chicken pieces in marinade mix and place in sealable airtight container. Allow chicken to marinate for 30 minutes up to overnight in the refrigerator.


2) When ready to cook grind all ingredients listed under masala to smooth paste, and set aside. Heat oil in deep heavy bottomed skillet or kadhai and fry sliced onions with 1 tsp salt until just beginning to brown.


3) Add cassia bark/dalchini and ground masala paste to fried onions. Stir well and fry for 2 minutes. Add tomatoes and green chilis, stir well and fry until tomatoes soften.


4) Add marinated chicken pieces to fried onion and masala mixture in pan. Allow chicken pieces to fry for 4 minutes on each side, the chicken should just be turning white. If masala mixture begins to stick or scorch reduce heat and add 1/4 C water.


5) Add can of coconut milk and teaspoon of tamarind paste to chicken and masala mixture in pan, stir well. Allow mixture to simmer uncovered over medium low heat for 20 to 25 minutes. If mixture begins to stick or scorch reduce heat and add 1/4 water.


6) When chicken has cooked through and oil separates from gravy your dish is ready. Salt to taste and serve.

Helpful Hints:

Never cook chicken in a pressure cooker, it gets a rubbery texture from the extreme, high heat.

If you don't have Kashmiri mirch a good substitute is 1/2 paprika plus 1/2 cayenne powder.



An interesting aside:
I have been notified that I have been nominated for the "Best Food Blog"  AND "Best New Blog" awards on the  nepaliaustralian blog so get on over there and vote for my blog if you choose at:


Be sure to check out all the other amazing blogs in all the different categories and vote for all your favorites!!! Winners will be announced in May.

Jan 14, 2016

Goan Style Chicken Curry


goan style chicken curry easy recipe with coconut milk

Imagine the white sand beaches, swaying cocoa palms, and balmy breezes of the beautiful Indian coastal region of Goa while cooking this recipe. In this dish, chicken is braised in a rich coconut sauce until tender. Delightfully spicy but mild in heat this easy to prepare curry is a family favorite.


Ingredients:
1 kg/2lbs chicken, skinless, bone in preferred
3 TBS coconut oil or cooking oil
2-3 green chilis/hari mirch, chopped (omit for less heat)
2 tsp mustard seeds/rai
1 C onion, thinly sliced into half moons
1 can coconut milk (400ml/14oz)
Mix to smooth paste for marinade:
2 TBS ground coriander/dhania seeds
2 tsp ground cumin/jeera
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS lime/nimbu juice
1 TBS water

Here's what to do:
1) Mix all ingredients listed under marinade to smooth paste. Coat chicken pieces well with marinade paste.  Allow chicken to marinate for at least 1 hour up to overnight in a sealed airtight container in the refrigerator.

2)  When ready to cook heat oil in deep, heavy bottomed skillet or kadhai with one teaspoonful of salt. Fry sliced onions over medium heat until translucent & beginning to brown at the edges. Add chopped green chilis and mustard seeds to onions and fry for two minutes.


3) Add chicken pieces to fried onion mixture in pan. Be careful as oil may spatter. Fry chicken pieces for 3 minutes on each side. 

4) Stir in coconut milk and 1/2 cup water. Bring to a simmer uncovered over medium heat. Allow to simmer for 20-25 minutes, stirring every 5 minutes. Be sure to simmer this dish uncovered, it may boil over if covered. If mixture begins to burn, scorch, or stick, stir in 1/4 cup water & reduce heat. 


5) When the oil has separated from the sauce and the chicken is cooked through your curry is ready. Salt to taste & serve.


Helpful Hints:
Never cook chicken in a pressure cooker, it gets a rubbery texture from the extreme, high heat.

Don't have Kashmiri mirch? Substitute a mixture of 1/2 cayenne powder plus 1/2 sweet paprika.

For a richer curry use coconut cream in place of coconut milk.

Wishing I was there!

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