Spicy Chicken Masala:) Kerala Style:)

August 11, 2011

Spicy Chicken Masala:) Kerala Style:)

Chicken is regular in my kitchen but for the past few days I have been cutting the corners of all my chicken recipes and just zooming in and out of chicken-making:) Today, I made a proper chicken dish after a long time. This was also a chicken dish that I made in the proper Kerala style after a long time...

This recipe can be made with mutton also with equal success. Although the list of ingredients may seem a bit overwhelming, when you actually go into making it, you will realise that it actually is the simplest one ever! Because it gets done before you realise it, you would just have given it an occassional stir in between your busy schedule:)

Chicken - 1 (about 1.5 kg, cut into pieces, washed and drained)

Curry leaves - 3 stalks, stem discarded

Onions - 2 (chopped fine)

Turmeric Powder - 1/2 tsp

Thick Yoghurt - 1/2 cup

Fennel Seeds - 2 tsp

Cooking Oil.

PASTE

Cooking Oil - 1 tbsp

Dried Red Chillies - 20

Coriander Seeds - 1 tbsp

Black Peppercorns - 1 tbsp

Cardamom - 5 pods

Shallots - 7, peeled

Curry Leaves - 2 stalks, stem discarded

Garlic - 7 cloves, peeled and chopped

Ginger - 1 inch piece

Freshly Grated or Dessicated Coconut - 2 1/2 tbsp

Water - a little, as required.

Prepare the paste. Heat oil in a pan and fry dried red chillies, coriander seeds, peppercorns and cardamom for 5 minutes. Remove and fry the shallots, curry leaves, garlic, ginger and grated coconut till the shallots brown lightly. Let it cool. Transfer into a blender and pulse, adding water bit by bit, to get a very fine paste. Heat oil in a wok and add the curry leaves, then the onions and cook till the onions are brown. Add the paste and fry till it is fragrant. Add chicken and stir fry to coat completely. When the juices start sizzling, add slat, turmeric and the yoghurt. Mix well. Cover with a lid and let the chicken cook gently. Stir occassionally. Cook until the chicken is well cooked and the sauce is reduced and thickened. Toast fennel seeds, then grind into a powder using mortar/pestle and sprinkle over the chicken. Serve hot with rice or breads.