Chicken Puffs

INGREDIENTS:

• Pastry sheet - 1 no
• Chopped boneless chicken - 1 lb or 500 gm
• Finely chopped onion - 1 nos
• Finely choppedTomato - 1 nos
• Chopped green chilly - 2 nos
• Garlic paste -1 tsp
• Ginger paste - 1 tsp
• Chily powder -1 tbsp
• Corriander Powder-1 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder -½ tsp
• Pepper Powder - 1 tsp
• Oil - 1 tbsp
• Water- ¼ cup
• Salt -to taste

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, green chillies, ginger and garlic.
• Saute onions till it turns transparent. 
• Add red chilly powder, coriander powder, garam masala, fennelseed powder,and pepper powder and saute till the raw smell goes.
• Add tomatoes and sauté well until it becomes soft.
• Add chicken pieces, turmeric powder, water and salt into it.
• Slow down the flame, cover the pan and let it cook.
• When the chicken cooks well and the gravy becomes thick turn off the stove and let it cool
• Thaw the frozen puff pastry sheet (as per instructions on the pack).
• Roll out the sheet and cut them into squares pieces(or any desired size).
• Take one piece and place a spoonful of chicken masala.
• Brush the four edges of the sheet with egg wash and fold diagonally to make a triangle shape and slightly press the edges to seal.
• Brush the top of the puffs with egg wash to get a shiny appearance.
• Repeat the same process for the remaining sheets.
• Preheat the oven to 400 deg F.
• Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
• Bake for 20 - 25 mins till it turns golden brown color.

Recommended Combination: Serve hot with tea / coffee.

Chicken Dosa / Chicken Pancake

INGREDIENTS:

• Boneless Chicken(finely chopped) - 250 gm or ½ lb
• Onion (Finely chopped) - 1 small
• Tomato (finely chopped)- 1 nos
• Green Chilly(sliced) - 2 nos
• Ginger-Garlic Paste- 1 tsp
• Chily powder-1 tsp
• Corriander Powder- 1 tsp
• Garam Masala Powder- ½ tsp
• Turmeric powder- ¼ tsp
• Pepper Powder - ¼ tsp
• Coconut Oil - 3  tbsp
• Salt -to taste
• Curry leaves - a few
• Dosa Batter

PREPARATION METHOD:

• Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
• Mince the cooked chicken and keep aside.
• Heat 2 tbsp oil in a Pan.
• Add onions, green chillies and saute well till they turn transparent.
• Add the ginger-garlic paste and curry leaves in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder and garam masala, stir well till the raw smell goes.
• Add tomato and sauté for 2-3 minutes.
• Add cooked minced chicken and saute it for 2 - 3 minutes.
• Remove the masala from the stove and let it cool.
• Heat a frying Pan.
• Pour one spoon full of batter on the pan and spread it in round shape and let it cook for a minute.
• Put some chicken masala and spread it evenly on the dosa.
• Lightly press the masala with a spoon.
• Pour little oil over it.
• Turn the dosa slowly and cook the other side.
• Remove from the pan and serve.
• Repeat the same process with the remaining dosa batter.

Kozhi Kurma / Chicken Kurma

Chicken Kurma is a thick gravy curry which can be served with Dosa, Appam, Idiappam or Chappathi.

INGREDIENTS:

• Chicken(Small Pieces) - 2lb
• Sliced Tomato - 1nos
• Sliced Onion - 2 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Green Chilly(Slit) - 6 nos
• Grated Coconut- 1 cup
• Cashewnut - 10 nos
• Curd - 1 cup
• Red Chilly Powder - 2 tbsp
• Coriander Powder- 2½ tbsp
• Turmeric Powder- 1 tsp
• Cinnamon Stick - 1 inch
• Cardamom - 2 nos
• Cloves - 2 nos
• Fennelseed (perinjeerakam) - 1 tsp
• Pepper - ½ tsp
• Coconut Oil- 2 tbsp
• Mustard Seed -1 tsp
• Red chilly- 3 nos
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD

• Soak cashewnut in water for 15 minutes, grind it into a fine paste and keep aside.
• Grind cinnamon, cloves, cardamom, fennelseed and pepper along with grated coconut into fine paste.
• Heat oil in a Pan.
• Add onions, green chillies and saute well, till they turn transparent.
• Add the ginger-garlic in to it and saute for sometime.
• Add tomato and saute it.
• Add chilly powder, coriander powder, saute till raw smell goes.
• Add coconut paste and cashewnut paste and boil for 2 minutes.
• Add curd and mix well.
• Add chicken, turmeric powder and salt and allow to cook.
• Turn off the stove when the chicken is fully cooked and oil oozes out from curry.
• Heat ½ tsp oil in a pan.
• Add Mustard seeds and red chilly and let it splutter.
• Add curry leaves into the oil and turn off the stove.
• Pour this seasoning to kurma and mix well.

Recommended Combination: Serve hot with Dosa/ Appam / Idiappam or Chappathi

Varutharacha Kozhi Curry / Chicken Curry in Roasted Coconut Paste

This recepie uses fried, grinded coconut paste which makes it a unique form of Chicken Curry

INGREDIENTS:

• Whole Chicken (Small Pieces) - 2lb
• Pearl Onion - 12 nos
• Diced Onion - 1 nos
• Garlic (chopped) -2 ½ tbsp
• Ginger (chopped) -2 ½ tbsp
• Green Chilly (Slit) - 6 nos
• Grated Coconut- 1 cup
• Red Chilly Powder - 3 tbsp
• Coriander Powder- 3 tbsp
• Turmeric Powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder - 1 tsp
• Coconut Oil-3 tbsp
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
• Add chilly powder and coriander powder and stir for a few minutes.
• Remove from fire and allow to cool.
• Grind it to a fine paste.
• Heat Oil in a Pan.
• Add onions, pearl onion , green Chillies and saute well, till they turn transparent.
• Add the ginger-garlic in to it and saute for sometime.
• Add Chicken and saute it for 2 minutes.
• Add Water,Turmeric powder and Salt and allow to Cook.
• When Chicken is cooked fully add coconut paste,Pepper powder,Garam masala and Fennel seed Powder.
• Allow to boil for 5 minutes.

Recommended Combination: Serve hot with Appam / Rice / Chappathi

Thenga Aracha Kozhi Curry / Chicken Curry in Coconut Paste

This preparation of Chicken Curry has grinded coconut paste in it which adds a different taste to it.

INGREDIENTS:

• Whole Chicken (Small Pieces) - 2lb or 1 kg
• Diced Onion - 2 nos
• Tomato Ichopped)-1 no
• Garlic (chopped) -2 ½ tbsp
• Ginger (chopped) -2 ½ tbsp
• Green chilly (Slit) - 6 nos
• Grated coconut- 1 cup
• Red Chilly powder - 3 tbsp
• Coriander powder- 3 tbsp
• Turmeric powder- 1 tsp
• Garam masala- ½ tsp
• Fennelseed powder - 1 tsp
• Coconut oil- 2 tbsp
• Salt -to taste
• Curry leaves - A few

PREPARATION METHOD:

• Grind coconut into fine paste.
• Heat oil in a pan.
• Add onions, green chillies and saute well, till they turn transparent.
• Add the ginger-garlic in to it and saute for sometime.
• Add chopped tomato and saute well.
• Add chilly powder, coriander powder, saute till raw smell goes.
• Add chicken and saute it for 2 minutes.
• Add water, turmeric powder and salt and allow to cook.
• When chicken is cooked fully add pepper powder and garam masala and allow to boil .
• Add coconut paste and let it boil for 5 minutes
• Turn off the stove.
• Add curry leaves and mix well.

Recommended Combination: Serve hot with Appam / Chappathi / Rice