Chicken Pakora

Pakoras are delicious snacks , often served as appetizer.Bone chicken pieces can be used to prepare delicious Chicken Pakoras.

INGREDIENTS:

• Boneless Chicken Pieces - 250 gm or  ½ lb
• Besan Flour - 3 tbsp
• Corn Flour - 2 tbsp
• Ginger & Garlic paste - 1 tbsp
• Corriander powder -  ½  tsp
• Red chilly powder -  ½  tsp
• Garam Masala Powder -  ¼   tsp
• Egg - 1 nos
• Turmeric powder - ¼ tsp
• Pepper Powder - ¼ tsp
• Salt to taste
• Oil for frying

PREPARATION METHOD:

• Mix all the ingredients together .
• Marinate the chicken and keep it aside for 5 minutes.
• Heat Oil in a Pan
• When the oil is hot put each pieces slowly and deep fry both sides to a golden brown colour.

Recommended Combination: Serve with sauce.

Chicken Varattiyathu / Chicken Roast

We have prepared this dish using crushed spices instead of powdered ones.It is a dry dish and is normally cooked in medium heat.This goes well with rice, chappthi or Appam

INGREDIENTS:

• Chicken pieces -500 gm or 1 lb
• Sliced onion - 1 nos
• Pearl onion  / shallot(sliced) - 10 nos
• Green chilly(slit)- 3 nos
• Crushed ginger - 2 tsp
• Crushed garlic - 2 tsp
• Corriander seeds - 1 tbsp
• Red chilly  - 5 nos
• Garam masala powder - ½ tsp
• Turmeric powder - ½ tsp
• Pepper corn - 1 tsp
• Salt to taste
• Coconut oil - 1 tbsp
• Curry leaves - few

PREPARATION METHOD:

• Heat oil in a pan.
• Add crushed ginger and garlic and saute.
• Add sliced onion, pearl onion, curry leaves, green chilly and saute until translucent.
• Crush red chilly, corriander and pepper corn.
• Add this to the pan along with chicken pieces.
• Add turmeric powder, garam masala, salt and mix well.
• Cover the pan with a lid and cook the chicken in medium fire. 
• Remove the dish from fire when the chicken is fully cooked and the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Flat bread / Pancake / Fried rice / Chappathi / Appam (which are traditional Indian food)

Baked Chicken in Gravy

For preparing Baked Chicken the Tomato - Onion gravy is used to marrinate the chicken. The gravy will avoid the dryness of baked chicken. With the chicken absorbing the spicy flavour to get a fresh and juicy taste.

INGREDIENTS:

• Chicken Pieces - 1 lb or 500 g
• Chopped Onion - ½ Onion
• Chopped Tomato - 1 nos
• Garlic(chopped) -1 tbsp
• Ginger(chopped) -1 tbsp
• Chily powder-1 tbsp
• Corriander Powder-1 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder -½ tsp
• Pepper Powder - 1 tsp
• Coconut Oil - 1 tbsp
• Salt to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, ginger and garlic.
• Saute onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add garam masala, Fennelseed powder, pepper powder,curry leaves and salt into it.
• Cover the pan and let it cook in a medium fire.
• Once the Gravy is cold, grind it into a fine paste.
• Marinate the Chicken pieces with this paste and refrigerate for 1 hour.
• Preheat the oven to 350F.
• Place the chicken to a baking tray and bake it for 30 minutes.
• Turn the chicken and again bake it for 20 mins.

Recommended Combination: Serve hot with Rice / Chappathi / Appam /  fried rice

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

Roasted Chicken with Soya

Roasted Soya Chunks and Chicken can form a special combination dish as narrated in this receipe.


INGREDIENTS:

• Soya chunks - 1 cup
• Chicken Thighs - 6 nos
• Diced Onion - 2 nos
• Diced Tomato - 2 nos
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Chily powder-2 tbsp
• Corriander Powder-2 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- 1 tsp
• Aniseed powder -1 tsp
• Pepper Powder - 1½ tsp
• Coconut Oil-3 -4 tbsp
• Water- ¼ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Soak soya chunks or in hot water for 15 minutes.
• Drain the chunks and put them in cold water.
• squeeze the chunks out of water and keep aside.
• Cut each balls into 2 pieces.
• Heat oil in the pan.
• Add onions, green Chillies, ginger and garlic .
• Fry onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add chicken pieces, Soya, garam masala, aniseed powder,pepper powder,water and salt into it.
• Slow down the flame, cover the pan and let it cook.
• Add Curry leaves when the chicken cooks well.
• Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Dosa/ Chappathi /Appam / Rice

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

Chicken Stew

Chicken Stew can serve as a delicious combination with Appam, Idiappam or Chappathi.

INGREDIENTS:

• Boneless Chicken pieces - 1 lb
• Diced Onion - 1 nos
• Diced Carrot - ½ cup
• Diced Potato - ½ cup
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -1 tbsp
• Ginger(chopped) -1 tbsp
• Cinnamon Stick - 2 inch
• Cardamom - 3 nos
• Cloves - 3 nos
• Bay leaves -2 nos
• Fennelseed powder(perinjeerakam) -½ tsp
• Pepper Powder - ½ tsp
• Thick Coconut Milk-1 cup
• Salt -to taste
• Curry leaves - a few
• Water required to cook
• Coconut Oil - 2 tbsp

PREPARATION METHOD:

• Heat oil in the pan.
• Put Cardamom, Cinnamon, cloves Bayleaves and fry it
• Add onions, green Chillies, ginger and garlic .
• Saute till Onion turns transparent. 
• Add chicken pieces and saute for a minute.
• Add Potato,Carrot along with water and salt into it.
• Cover the pan and let it cook.
• When the chicken cooks well, add Fennelseed powder and pepper powder and mix well.
• Add Coconut milk and let it boil.
• When it starts boil,turn off the stove and add Curry leaves.

Recommended Combination: Serve hot with Appam / Idiyappam / Chappathi

Roasted Chicken

Roasted Chicken is presented here in a a Kerala style with lots of spices. This is a dry dish with the chicken cooked in steam.

INGREDIENTS:

• Chicken Thighs - 6 nos
• Diced Onion - 2 nos
• Diced Tomato - 2 nos
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Chily powder-1 tbsp
• Corriander Powder-1 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder -½ tsp
• Pepper Powder - 1 tsp
• Coconut Oil-3 -4 tbsp
• Water- ¼ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, green Chillies, ginger and garlic.
• Saute Onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add chicken pieces, garam masala, fennelseed powder, pepper powder, water and salt into it.
• Slow down the flame, cover the pan and let it cook.
• Add Curry leaves when the chicken cooks well.
• Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Chappathi / Rice/ Appam, Fried 

Baked Chicken with Garam masala

Baked Chicken is a healthy option compare to fried chicken, yet having a delicious punch of taste.
This recepie is prepared in a Kerala style blended with garam masala.

INGREDIENTS:

• Chicken leg quarter -6 nos
• Olive Oil - 1 tsp
• Ginger Garlic Paste- 1 tbsp
• Chilly Powder- 1 tsp
• Corriander Powder- 1 tsp
• Aniseed(Perimjeerakam) Powder- ½ tsp
• Garam Masala powder - ½ tsp
• Turmeric Powder - ½ tsp
• Pepper Powder -1 tsp
• Salt to taste

PREPARATION METHOD:

• Mix all the ingredients into a fine paste and marinate for 2 hours.
• Preheat the oven to 350F.
• Place the chicken to a baking tray and bake it for 35 minutes.
• Turn the chicken and again bake it for 30 - 40 mins.

Recommended Combination: Serve hot with Rice/ Chappathi

Fried Chicken

Fried Chicken can serve as a tasty snack or can go as a side dish with any meal of the day. This is a very simple recipe.

INGREDIENTS:

• Chicken Drumsticks -5 nos
• Lemon Juice - 1 tbsp
• Ginger Garlic Paste- 1 tsp
• Chilly Powder- ½ tsp
• Corriander Powder- ½ tsp
• Aniseed(Perimjeerakam) Powder- ¼ tsp
• Turmeric Powder - ¼ tsp
• Pepper Powder - ½ tsp
• Salt to taste
• Oil - for deep frying

PREPARATION METHOD:

• Mix all the ingredients into a fine paste and marinate for 3 hours.
• Heat Oil in a Pan.
• Put Drumstick in to the hot oil.
• Deep fry the chicken pieces until it is golden brown .and tender.

Recommended Combination: Serve hot with Rice / Chappathi / Paratta.

Chicken Curry in Coconut Milk

This is a thick gravy curry cooked in Coconut milk.

INGREDIENTS:

• Chicken pieces- 500g or 1lb
• Sliced Onion - 1 nos
• Diced Tomato - 1 nos
• Green Chilly(Slit) - 4 nos
• Ginger-Garlic Paste -1 tsp
• Chily Powder-1 tsp
• Corriander Powder-1½ tsp
• Pepper Powder-¼ tsp
• Garam Masala- ½ tsp
• Turmeric powder- ¼ tsp
• Mustard Seed -1 tsp
• Red chilly- 2 nos
• Thick Coconut Milk- ½ cup
• Coconut Oil - 3 tbsp
• Water- ½ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in a Pan.
• Put mustrard seeds and red chillies in to it and allow to Splutter
• Add onions, green chillies, and saute well, till onion turn transparent.
• Add the ginger-garlic paste in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder and garam masala and stir well till the raw smell goes .
• Add tomato to it and allow to cook.
• Add chicken and saute it for 2 minutes.
• Add water, turmeric powder and salt and allow to cook.
• When the gravy gets thick add coconut milk and mix well.
• Boil for 2 mins then turn off the flame and add curry leaves.

Recommended Combination: Serve hot with Chappathi, Appam, Pathiri, Rice.

Chicken Curry

This is a hot and spicy kerala Chicken Curry .

INGREDIENTS:

• Whole Chicken(Small Pieces) - 500g or 1 lb
• Diced Onion - 1 cup
• Diced Tomato - 1 nos
• Green Chilly(Slit) - 4 nos
• Ginger-Garlic Paste- 1 tsp
• Chily powder-1½ tbsp
• Corriander Powder-2 tbsp
• Garam Masala Powder- 1 tsp
• Turmeric powder- ¼ tsp
• Pepper Powder - ¼ tsp
• Mustard Seed -1 tsp
• Red chilly- 3 nos
• Sliced pearl onion - 1 tbsp
• Coconut oil - 2 tbsp
• Water- 1 ½ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in a pan.
• Add onions, green chillies and saute well, till they turn transparent.
• Add the ginger-garlic paste in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder and garam masala, stir well 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 fully cooked add tomato and allow to boil .
• Turn off the flame when the gravy gets thicker.
• Heat oil in a pan put mustrard seeds, red chillies and curry leaves in to it, allow to Splutter.
• Add sliced pearl onion into it and fry it.
• Add this into the chicken curry and mix.

Recommended Combination: Serve hot with Appam, Pathiri, Chappathi, Rice