Kerala Style Chicken Curry

Once in a while when you want to do something different to your regular Chicken curry, this recipe of Kerala Style Chicken curry could come very handy. While I wouldn’t claim that this is the most authentic version and more inspired by the robust flavours of kerala cuisine, it tastes very good nonetheless.

Kerala style chicken curry

Most of the ingredients used are a part of our everyday cooking, apart from curry leaves maybe but that too is easily available now. I use curry leaves in a lot of things like poha , kadhi and even in my simple aloo sabzi that goes so well with luchis! 7 years back when I moved into my house, I was most kicked about having this little garden to myself where I would grow my organic veggies. Curry leaf plant was one of the firsts I had bought and today its turned into a beautiful little tree. Well, more on my vegetable garden later, you go note the recipe!

Kerala Style Chicken Curry
Author: 
Recipe type: Main course
Cuisine: Kerala
 
Flavourful chicken curry that pairs very well with rice.
Ingredients
  • Chicken - 500 gms - cut into medium sized pieces
  • Onion - 1 medium - finely sliced
  • Tomato - 1 medium - finely sliced
  • Ginger - 1 tbsp. -grated
  • Garlic paste - 1 tsp
  • Green/ red chillies - 2-3 - finely sliced - as per taste
  • Turmeric powder - 1 tsp+1 tsp
  • Red chilli powder - 1 tsp+1 tsp
  • Coconut milk - 1 cup
  • Salt - to taste
  • Refined oil - 1 tbsp
  • For tempering:
  • Ghee - 1 tbsp.
  • Mustard seeds - 1 tsp
  • Curry leaves - a few
  • Dry red chili - 2-3
  • Black pepper corns - 1 tsp
Instructions
  1. In a bowl take the chicken pieces, marinate with 1 tsp turmeric powder and 1 tsp red chilli powder and some salt.
  2. Keep aside for 10 mins.
  3. In a pan , heat 1 tbsp. oil and shallow fry the chicken pieces till golden brown in colour.
  4. Drain and keep aside.
  5. In the same pan, add 1 tbsp. ghee.
  6. Add the mustard seeds, black peppercorns, dry chili and the curry leaves.
  7. Let the spices splutter and release its aromas.
  8. Now add the finely sliced onions , grated ginger and the garlic paste.
  9. Cook till transluscent.
  10. Now add the chicken pieces.
  11. Add another tsp of turmeric and chili pwder each and some salt to taste.
  12. Mix everything well, add half a cup of warm water and let it simmer.
  13. Once the water dries up and the chicen is almost cooked, add the coconut milk and the green chilies.
  14. Let the curry simmer for 2-3 mins.
  15. Remove from heat and garnish with some more grated ginger and chopped chilies.
  16. Serve hot with rice.
 

Pan Fried Chicken Tikkas

Nothing like quick fix recipes. Recipes that however do not compromise on taste and freshness! My endeavour is to share with my readers, recipes that don’t need you to slog it out in the kitchen. Well, of course there are some dishes that have no shortcut but for the rest if there is a way, then why not?! With the dreaded summers fast approaching, we all like to keep it simple and easy. This Pan Fried Chicken Tikka recipe is perfect to make. Only requires a good marination and quicky fry. They could even be made in the oven.

panfried chicken tikkas 1

A perfect accompaniment to go with drinks for an evening with friends. With the cricket season on, I am sure all of us are having  lot of sessions bonding with friends. Make this for you next adda and wow your guests. Serve with a simple green salad, a fresh raita, some green chutney and a squirt of lime!

panfried chicken

Pan Fried Chicken Tikkas
Author: 
Recipe type: Starters , Snacks
Cuisine: Indian
 
Super easy , chicken tikkas
Ingredients
  • Boneless chicken - 250 gms- cut into chunks - If possible use a mix of breast and thigh pieces.
  • Curd / Yogurt - 2 tbsp.
  • Ginger - Garlic paste - 1 tbsp.
  • Kashmiri red chili powder - 1tbsp
  • Besan/ chick pea flour - 1 tbsp
  • Garam Masala powder - 1 tbsp.
  • Salt - to taste
  • Lime juice - 1 tbsp.
  • Ghee - 1 tsp
  • Refined oil - 1 tsp
Instructions
  1. Mix the chicken cubes with all the above mentioned ingredients except the refined oil.
  2. Cover the bowl and refrigerate for atleast 4 hrs or even overnight.
  3. In a non stick pan, heat the refined oil.
  4. Add the chicken pieces along with the marinade.
  5. Cover and let it cook. This will take around 15-20 mins.
  6. Once the water has all dried up and chicken cooked through.
  7. Remove from heat and serve with salad and raita.
  8. You can also string the pieces on a wooden skewer before serving.
 

Paneer Pasanda

How much can you do with Paneer?! Well , you never know. Personally I find it very difficult to infuse flavours into paneer. Somehow my bhurjis always remain bland and tasteless. For gravies, most of the times I resort to a tomato based gravy so as to salvage the dish. This dish too, is a tomato – cashew infused gravy, with stuffed pan fried paneer triangles. It turned out nice , so I had to share it with you all.

paneer pasanda mainEveryday cooking can sometime get on to your nerves. Even for someone like me, who enjoys her time in the kitchen, it gets a tad overwhelming. With the onset of the dreaded summer, even more. What I like to do is make easy recipes , that doesn’t compromise on taste. This gravy can easily be frozen for few days, and used as and when required.

paneer pasanda 1

5.0 from 1 reviews
Paneer Pasanda
Author: 
Recipe type: Main course
Cuisine: Indian
 
A rich gravy dish that goes well with rice/naan/roti
Ingredients
  • Paneer - 200 gms - cut into triangles and then halved
  • Tomato paste - 1 large - blanch tomatoes and make into a paste
  • Tomato puree - 2 tbsp.
  • Cashew paste - 2 tbsp. + 1 tbsp.
  • Raisin paste - 1 tsp - blend raisins into a paste
  • Garam masala - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ginger paste - 1 tsp
  • Kashmiri red chili powder - 1 tsp
  • Warm water - 1 cup
  • Ghee - 1 tbsp.
  • Refined oil - 1 tbsp.
  • Fresh cream- for garnish
  • Fresh green/red chilies - for garnish
  • Fresh coriander - chopped for garnish
Instructions
  1. Cut the paneer into triangles and slit them into half lengthwise.
  2. Make a paste of 1 tbsp. cashew paste, raisin paste and a little salt.
  3. Stuff the mixture inside two slices of paneer.
  4. In a non stick pan , heat 1 tbsp. refined all.
  5. Shallow fry the paneer triangles, till gilden in colour.
  6. Drain and keep aside.
  7. In another pan, heat the ghee.
  8. Add the garam masala powder.
  9. Next add the tomato paste and fry till fragrant,
  10. Once the tomato paste has cooked through, add the tomato puree, cashew paste, red chili powder, salt and sugar.
  11. Give a good mix, cook the masalas for 3-5 mins. Add a cup of warm water and let the gravy simmer.
  12. Once it thickens up, turn off the heat.
  13. In a serving dish, lay the fried paneer traingles.
  14. Pour the hot gravy on top.
  15. Garnish with fresh cream, chilies and coriander.
  16. Your dish is ready to be served.