Hot and Spicy Chicken Curry
A recipe with chicken cooked in hot and spicy condiments and herbs. Serve with rice or rotis.
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Preparation Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
Skinless chicken, ½ kg cut into medium sized pieces
For Marinade:
1 tbsp lemon juice
2 tsp ginger (adrak) paste
2 tsp garlic (lehsun) paste
5 to 6 green chillies, slit
1/2 tsp turmeric powder (haldi)
springs of curry leaves (kadi patta)
salt to taste
For Masala Paste:
1 tbsp coriander (dhania) seeds
1/2 tsp fennel seeds (saunf)
2 " piece of cinnamon (dalchini)
5 cardamoms (elaichi)
10 peppercorns
5 cloves (laung / lavang)
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp grated ginger (adrak)
1 tsp oil
For Gravy:
2 big sized onions, sliced
3 medium sized tomatoes, chopped
2 medium sized potatoes, diced
springs of curry leaves (kadi patta)
1 tbsp oil
1 cup water
salt to taste
Method
Marinade
Mix all the ingredients and marinate the chicken pieces in it for 20-30 minutes.
Masala paste
Heat oil, fry coriander seeds till it starts to turn dark brown.
Add saunf, cinnamon, clove, cardamom, peppercorns and sauté for 2-3 minutes.
Add ginger, garlic and curry leaves. sauté for 2 minutes.
Remove and allow to cool. grind to a fine paste.
Gravy – heat oil. sauté onion till it is soft.
Add tomato and saute for 1 minute.
Cover and cook over a low flame for 3-4 minutes.
Open and mash the tomato to paste.
Add the masala paste, and sauté till oil clears.
Add potato and mix well. stir occasionally for 4-5 minutes.
Add marinated chicken and mix well.
Again stir for 5 minutes.
Add water and salt, mix well, cover and cook over medium flame till chicken is done.
Mash some of the potato pieces in the gravy and mix well.
Add hot water if the gravy is too thick. cook for 4-5 minutes and remove from fire.
Kerala Chicken Curry / Nadan Chicken Masala (stepwise method):
In't believe the fact that it has been 3 weeks since I posted here. The reason is nothing else but holidaying/relaxing at mom's place. Brother and sister are here to add to the fun and time flies! Ignoring the heavy showers, sister and me strolled along the streets enjoying shopping. Under the same umbrella, literally drenched, we loved the feel of rain and buzz of the town after a long time. Bliss!
I had been eyeing and trying the chicken curry recipe from Ranji's for quite a long time. The catchy part of the recipe was the grinding of the masalas. I could guess the aroma of the curry!
I couldn't wait to try the recipe making a few changes converting it to the flavourful Kerala Chicken Curry!
Kerala Chicken Curry
Ingredients
Chicken- 1 kg, cut and cleaned
Big onions- 5, medium sized
Tomatoes- 4, sliced
To marinate:-
Turmeric powder- 3/4 tsp
Green chillies- 3 slit lengthwise until 3/4th
Kashmiri red chilly powder - 2 tsps
Pepper powder- 3/4 tsp
Salt- 1 tsp
Curry leaves - 1 sprig
To sauté and grind; for the gravy :-
Coconut Oil- 2-3 tbsps
Big Onions - 6 medium sized, sliced thin lengthwise
Tomatoes - 4, sliced thin
To grind to a smooth paste (raw ingredients for the masala):-
Garlic cloves - 6-8 nos
Ginger - 3-4 tsp,chopped
Cinnamon sticks - 2 one inch pieces
Cloves - 5-6 nos
Cardamom pods - 3 peeled
Fennel seeds /perunjeerakam- 2 tsps
Black peppercorn - 10 nos or 3/4 tsp powdered pepper
Coriander powder - 2 tbsps
Cumin powder - 1 tsp
Kashmiri red chilly powder - 3 tsps
Lemon juice - 1 tsp (optional)
Salt - to taste
The seasoning :-
Coconut Oil- 2 tbsps
Cumin seeds- 1/2 tsp
Green chillies- 3-4, slit lengthwise until 3/4th
Turmeric Powder- 1/2 tsp
Kashmiri red chilly powder- 2 tsps
Curry leaves- 2 sprigs
Coconut shavings- 1 cup (grind to a smooth paste adding enough water)
Stepwise Method:
Marinate chicken with the ingredients given in the "to marinate" list.
Grind masala. I used the ammikkallu for the traditional touch and grinding the hard textured spices to a smoother paste.
Heat 2-3 tbsp of coconut oil in a wide kadai and sauté the sliced onions till translucent adding half a tsp salt.
sauté along the tomato slices.
Turn off when it cooks and turns to a mushy mass.
Cool and grind to a smooth paste.
Heat 2 tbsps of oil ( refer 'the seasoning' list ) in the same kadai, splutter the cumin seeds and sauté the green chillies, curry leaves
While it turns dark brown in colour, add the 1/2 tsp turmeric powder and 2 tsps chilly powder.
Sauté along with the masala for a few seconds. stir in the onion-tomato paste along with 1- 11/2 cups of water. You may use the water used to rinse your mixie at this point
Dump the chicken pieces carefully when the gravy starts simmering.
Check salt and
close the curry with a lid.The gravy splutters and it is always safe to close the curry allowing to simmer further.
Grind coconut to a thick paste adding enough water
After 5 minutes add the ground paste to the simmering curry.
Combine gently.Let is simmer again in the closed pan until the pieces turn soft and cooked. Check salt again if needed.
Simmer until the pieces turn tender.You will find oil separating on top, when the curry attains the right consistency. Not too thick nor watery.
Serves best with Kuthari Choru (Kerala red rice) and Thoran
A recipe with chicken cooked in hot and spicy condiments and herbs. Serve with rice or rotis.
Add your private note
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
Skinless chicken, ½ kg cut into medium sized pieces
For Marinade:
1 tbsp lemon juice
2 tsp ginger (adrak) paste
2 tsp garlic (lehsun) paste
5 to 6 green chillies, slit
1/2 tsp turmeric powder (haldi)
springs of curry leaves (kadi patta)
salt to taste
For Masala Paste:
1 tbsp coriander (dhania) seeds
1/2 tsp fennel seeds (saunf)
2 " piece of cinnamon (dalchini)
5 cardamoms (elaichi)
10 peppercorns
5 cloves (laung / lavang)
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp grated ginger (adrak)
1 tsp oil
For Gravy:
2 big sized onions, sliced
3 medium sized tomatoes, chopped
2 medium sized potatoes, diced
springs of curry leaves (kadi patta)
1 tbsp oil
1 cup water
salt to taste
Method
Marinade
Mix all the ingredients and marinate the chicken pieces in it for 20-30 minutes.
Masala paste
Heat oil, fry coriander seeds till it starts to turn dark brown.
Add saunf, cinnamon, clove, cardamom, peppercorns and sauté for 2-3 minutes.
Add ginger, garlic and curry leaves. sauté for 2 minutes.
Remove and allow to cool. grind to a fine paste.
Gravy – heat oil. sauté onion till it is soft.
Add tomato and saute for 1 minute.
Cover and cook over a low flame for 3-4 minutes.
Open and mash the tomato to paste.
Add the masala paste, and sauté till oil clears.
Add potato and mix well. stir occasionally for 4-5 minutes.
Add marinated chicken and mix well.
Again stir for 5 minutes.
Add water and salt, mix well, cover and cook over medium flame till chicken is done.
Mash some of the potato pieces in the gravy and mix well.
Add hot water if the gravy is too thick. cook for 4-5 minutes and remove from fire.
Kerala Chicken Curry / Nadan Chicken Masala (stepwise method):
In't believe the fact that it has been 3 weeks since I posted here. The reason is nothing else but holidaying/relaxing at mom's place. Brother and sister are here to add to the fun and time flies! Ignoring the heavy showers, sister and me strolled along the streets enjoying shopping. Under the same umbrella, literally drenched, we loved the feel of rain and buzz of the town after a long time. Bliss!
I had been eyeing and trying the chicken curry recipe from Ranji's for quite a long time. The catchy part of the recipe was the grinding of the masalas. I could guess the aroma of the curry!
I couldn't wait to try the recipe making a few changes converting it to the flavourful Kerala Chicken Curry!
Ingredients
Chicken- 1 kg, cut and cleaned
Big onions- 5, medium sized
Tomatoes- 4, sliced
To marinate:-
Turmeric powder- 3/4 tsp
Green chillies- 3 slit lengthwise until 3/4th
Kashmiri red chilly powder - 2 tsps
Pepper powder- 3/4 tsp
Salt- 1 tsp
Curry leaves - 1 sprig
To sauté and grind; for the gravy :-
Coconut Oil- 2-3 tbsps
Big Onions - 6 medium sized, sliced thin lengthwise
Tomatoes - 4, sliced thin
To grind to a smooth paste (raw ingredients for the masala):-
Garlic cloves - 6-8 nos
Ginger - 3-4 tsp,chopped
Cinnamon sticks - 2 one inch pieces
Cloves - 5-6 nos
Cardamom pods - 3 peeled
Fennel seeds /perunjeerakam- 2 tsps
Black peppercorn - 10 nos or 3/4 tsp powdered pepper
Coriander powder - 2 tbsps
Cumin powder - 1 tsp
Kashmiri red chilly powder - 3 tsps
Lemon juice - 1 tsp (optional)
Salt - to taste
The seasoning :-
Coconut Oil- 2 tbsps
Cumin seeds- 1/2 tsp
Green chillies- 3-4, slit lengthwise until 3/4th
Turmeric Powder- 1/2 tsp
Kashmiri red chilly powder- 2 tsps
Curry leaves- 2 sprigs
Coconut shavings- 1 cup (grind to a smooth paste adding enough water)
Stepwise Method:
Marinate chicken with the ingredients given in the "to marinate" list.
Grind masala. I used the ammikkallu for the traditional touch and grinding the hard textured spices to a smoother paste.
Heat 2-3 tbsp of coconut oil in a wide kadai and sauté the sliced onions till translucent adding half a tsp salt.
sauté along the tomato slices.
Turn off when it cooks and turns to a mushy mass.
Cool and grind to a smooth paste.
Heat 2 tbsps of oil ( refer 'the seasoning' list ) in the same kadai, splutter the cumin seeds and sauté the green chillies, curry leaves
followed by the ground masala (the raw ingredients given in the list). Sauté till the raw smell disappears and the aroma of masala spreads around. You may need to drizzle a bit more oil if you aren't using coconut oil, or even otherwise, take care not to burn the masala as it tends to stick to the bottom of the pan.
While it turns dark brown in colour, add the 1/2 tsp turmeric powder and 2 tsps chilly powder.
Sauté along with the masala for a few seconds. stir in the onion-tomato paste along with 1- 11/2 cups of water. You may use the water used to rinse your mixie at this point
Dump the chicken pieces carefully when the gravy starts simmering.
Check salt and
close the curry with a lid.The gravy splutters and it is always safe to close the curry allowing to simmer further.
Grind coconut to a thick paste adding enough water
After 5 minutes add the ground paste to the simmering curry.
Combine gently.Let is simmer again in the closed pan until the pieces turn soft and cooked. Check salt again if needed.
Simmer until the pieces turn tender.You will find oil separating on top, when the curry attains the right consistency. Not too thick nor watery.
Serves best with Kuthari Choru (Kerala red rice) and Thoran
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