Kerala Style Chicken Kurma | Step by step recipe

Kerala Style Chicken Kurma

Kerala style, chicken kurma with cashewnut and coconut gravy.
Prep Time: 20 minutes
Cooking Time: 40 to 45 minutes
Serves: 3 to 4
Ingredients:

1. Chicken,medium size pieces - 350 to 400 gms
2. Cashew nuts - 15 to 18
3. Onion,sliced - 1 cup( 1 large)
4. Ginger,chopped - 1 tsp
5. Garlic ,chopped - 1 tsp
6. Green chili,sliced - 2 ( or according to taste)
7. Cardamom - 2
8. Cloves - 2
9. Cinnamon- 1/2" piece
10. Turmeric powder - 1/2 tsp
11. Coriander powder - 2 tsp
12. Black pepper powder - 1/4 to 1/2 tsp
13. Thin coconut milk - 1 cup
14. Water - as required
15. Thick coconut milk - 1/2 cup
16. Garma masala powder - 1/2 tsp
17. Coconut oil - as required
18. Salt - to taste

To garnish:

1. Cashew nuts-5 to 8
2. Curry leaves,sliced - 1
3. Curry leaves - 1 sprig
4. Ghee or oil - as required

Instructions:

Soak cashew nuts in warm water for about 15 minutes.In a blender ,grind to form a smooth paste.Keep aside until required.

Heat oil in a pan,add onion,ginger,garlic and green chilies.Saute until onion turns golden brown.

Allow to cool slightly and grind to form a smooth paste,adding 2 or 3 tbsp of water as required. 

Heat oil in a pan,add cardamon,cloves and cinnamon.Saute until fragrant.Reduce the flame to low,add turmeric powder , coriander powder and black pepper powder.Saute for few seconds.(Stir continuously to avoid burning.)

Next add the prepared onion paste and mix well.

Add thin coconut milk,water and salt to taste.Mix well until combined.

Now add the chicken ,mix well.Cover and cook until chicken is done.

Next add the cashew nut paste and garam masala.Mix well until combined. cook for about 5 minutes or until the gravy turns thick.

Add  thick coconut milk and bring it to just under a boil.

Heat oil in a pan add the cashew nuts and fry until it turns golden brown.Drain and keep aside.

In the same pan add green chilies  and curry leaves.Saute for about few seconds and add this to the curry along with the fried cashewnuts.Add chopped coriander leaves ,if desired.Serve with palappam,vellayappam or idiappam.

NOTES

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

Chicken Puttu | Erachi Puttu | Step by Step Recipe

Chicken Puttu

Steamed rice flour cake with spicy Chicekn masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Chicken,cooked and minced- 3/4 cup
2. Onion,finely chopped - 1 ( about 3/4 cup)
3. Curry leaves - Few
4. Ginger and garlic ,finely chopped - 2 tsp
5. Green chilies,chopped - 1( or to taste)
6. Turmeric powder - 1/4 tsp
7. Kashmiri chili powder- 1 to 1.5 tsp ( or according to taste)
8. Coriander powder - 1 tsp
9. Garam masala powder- 1/2 tsp
10. Fennel powder- 1/4 tsp
11. Tomato,finely chopped- 1/2 of a medium (about 1/4 cup)
12. Grated coconut - 1 tbsp
13. Salt- To taste
14. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion and curry leaves.Saute until it turns translucent.Next add ginger,garlic and green chilies and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder,garam masala and fennel powder.Saute for few seconds.Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the minced chicken and mix well.

Mix well until combined.Cook for few more minutes.Now add grated coconut.

Mix well until combined.Add more salt if required.Turn off the heat and keep aside.Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.

Next add 2 to 3 tbsp of the chicken masala mixture .Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut.if desired.

Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the quantity of chili powder according to your taste. 
  

Easy Chicken Pepper Fry | Kerala Chicken Kurumulaku Fry

Easy Chicken Pepper Fry

Spicy kerala style chicken pepper fry.
Recipe source:Taste of Kerala
Prep Time: 30 to 40minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Chicken,cut into small pieces - 400 to 500 gms
2. Turmeric powder - 1/4 tsp
3. Curry leaves - 1 sprig
4. Lemon juice- 2 to 3 tsp
5. Coriander powder - 1 tsp
6. Coconut slices - 1/4 cup
7. Black Pepper powder- 1.5 to 2 tsp( according to taste)
8. Garam masala powder - 1/4 to 1/2 tsp
9. Fenugreek powder- 1 pinch
10. Sliced onion- 1 or 2 tbsp ( optional)
11. Salt- to taste

For masala paste:

1. Shallots - 6 to 7
2. Ginger - 1.5" piece
3. Garlic - 4 to 5 cloves
4. Tomato,diced- 1 small
5. Green chilies- 2

Instructions:

Combine chicken with turmeric powder ,curry leaves ,lemon juice and salt to taste.Marinate for about 30 minutes.In a blender,combine together all the ingredients listed under " For masala paste" and grind to form a  paste.

Heat oil in a heavy bottomed pan /non-stick pan.Add the masala paste and cook for about 5 minutes or until the raw smell leaves.

When the masala is cooked add the marinated chicken and mix well.Cook for about 5 minutes,mixing well in between.Add more salt as required.

Now add coriander powder and mix well.Cover and cook until chicken is 3/4 cooked and gravy coats the chicken pieces.

Now add the coconut slices and mix well.Cook until chicken is done and turns slightly darker in colour.

Now add black pepper powder to taste and mix well.Cook for few more minutes,stirring gently in between until the chicken pieces are browned evenly.

Next add garam masala and stir gently until combined.Finally add fenugreek powder and mix well.

Switch off the stove.Add sliced onion ( if desired) and mix well.

NOTES

• Adjust the quantity of black pepper powder according to your taste.For best results use freshly ground pepper powder.
• I used 400 gms chicken.For best results use chicken thigh cut into small pieces.

Stuffed Bread | Chicken Stuffed Bread

Stuffed Bread

Bread stuffed with creamy chicken filling.
Prep Time: 60 minutes
Cooking Time: 40 minutes
Serves: 4 to 5
Recipe source: Fauzias Kitchen, You can find the original recipe here.
Ingredients:
To Prepare the Dough:

1. Yeast - 1 tbsp
2. Sugar - 1.5 tsp
3. Warm water - as required
4. Egg - 1
5. Milk Powder - 2 tbsp ( or use milk)
6. All purpose flour - 4 cups
7. Oil - 4 tbsp
8. Salt- to taste

To prepare the Filling:

1. Butter - 2 tbsp
2. Chicken,cooked and shredded -1.5 to 2 cups
3. Onion ,chopped- 1 medium
4. Black pepper powder - 1 tsp(or to taste)
5. Garam masala powder - 1 tsp
6. All purpose flour - 2 tbsp
7. Milk - 1 cup
8. Coriander leaves,chopped - 2 tbsp
9. Green chilies,chopped -4
10. Salt - to taste

Other Ingredients:

1. Egg - 1( for egg wash)
2. Water - 1 tbsp
3. Sesame seeds- as required

Instructions:

In a bowl combine together yeast,sugar and 1/4 cup warm water.Keep aside for 8 to 10  minutes or until frothy.

Beat the egg lightly,keep aside.

 

In a bowl,combine together milk powder, all purpose flour and salt.Add oil,yeast mixture and egg.

Add sufficient quantity of warm water and mix well to form a smooth dough,Knead well for about 5 to 10 minutes .Place the dough in a lightly greased bowl. Lightly brush the top of the dough with oil.Cover it with a clean kitchen towel and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.

To prepare the filling,heat butter in a pan.Add onion and saute until it turns soft.Now add salt,black pepper powder,garam masala powder and all purpose flour.Mix well until combined.

Now add milk and cook until the mixture turns thick,stirring continuously. 

Add cooked chicken,coriander leaves and green chilies.Add more salt and pepper powder if required.Allow it to cool completely.

Now punch down the risen dough with your fist.Divide the dough into 2 or 3 parts.Take one portion of the dough and place it on a lightly floured surface( or place the dough on a sheet of parchment paper or foil,so that you can transfer the bread to the baking tray easily.).Roll it to form a rectangle.

Place the filling in the center.Using a knife make  inclined cuts on both the sides to form 1" strips.

Fold the top most dough strip diagonally over the filling.Fold the strip from the opposite side to overlap the previous strip.Continue by alternately folding the left and right strips.Beat egg and 1 tbsp water together and brush this over the bread.

Sprinkle sesame seeds on top ,Transfer to a baking tray lined with parchment paper or foil. Preheat oven to 200 Deg C.Bake for about 25 minutes .After baking ,brush with butter and cover with a clean kitchen towel for  few minutes to keep the bread soft.

NOTES

• I scaled down the recipe to 1/2 as you can see in the pics.
• You can also use beef or mutton instead of chicken
• Adjust the quantity of black pepper according to your taste.
  

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