Chicken prepared with crushed red-chilies

Different regions of Kerala has different styles of preparing a similar dish. For instance, chicken fry. This recipe is adapted from one of my Aunts who lives in mid-Kerala, a place called Palghat. This preparation is unique to this particular region.

Ingredients:

  • Chicken 1 kg cut into small pieces
  • Dry red chilies 2 handfuls, roughly crushed (Don’t use the store bought one, freshly crushed one’s are always a better option, you could even jus tear them into pieces, but make sure you put on a pair of gloves before you do this!)
  • Onion 2, cubed
  • Tomato 3, cubed
  • Garlic ½ a pod, cut each clove in half lengthwise
  • Chili powder 2 tsp
  • Coriander powder 1 tbsp
  • Turmeric ½ tsp
  • Salt to taste
  • Coconut oil 3-4 tbsp
  • Juice of 1 lime
  • Mustard ½ tsp
  • Curry leaves 3-4 sprigs

Method:

  • Heat oil, sputter the mustard. Add the crushed red chili (you could use the pulse option on the mixer a couple of rounds). Immediately add the onions and curry leaves. Fry till the onion becomes transparent.
  • Now add the tomatoes and fry till the oil separates and the tomatoes are mashed.
  • Then add the spice powders & salt and fry some more.
  • Add the chicken pieces; mix in well till the masala is well coated on the pieces. Don’t add additional water as it will be released from the chicken itself.
  • Add the garlic and the lime juice. Close lid. Cook in medium heat. Stir every 3-4 minutes.
  • Keep frying till all the gravy dries out and the chicken starts to get a golden brown coating.
  • Serve hot, with rice, bread etc. This is a great side dish alongside alcohol.

Chicken Piralen – Chicken roast, The Malabar way

Chicken is definitely the most versatile meat. And this preparation is one of the most common ones all around Kerala. Almost every would blog has a version of this recipe. I have followed my Mom’s recipe.

Ingredients:

  • Chicken 1kg, medium to small pieces
  • Coriander powder 3 tbsp
  • Chilli powder 1 tsp
  • Turmeric ½ tsp
  • Pepper-Saunf powder* 1 tsp
  • Cumin powder ½ tsp
  • Cloves, cardamom, cinnamon, a little of each 

*’Pepper-Saunf powder’ :

Take black pepper and saunf (fennel seeds) in equal proportions and grind and store in an airtight jar. This masala can be added to almost any non-vegetarian preparation.  It improves the taste immensely. 

 Grind all the above spices together with a few drops of water and marinate the chicken in it for an hour. 

Ingredients:

  • Ginger 2” piece, chopped
  • Garlic 10-12 cloves, crushed
  • Shallots, 10-15, sliced
  • Apple cedar vinegar 1 tbsp (You can substitute with normal vinegar if you don’t get this one)
  • Water 3 cups
  • Salt 1 tsp 

Cook the above ingredients together with the marinated chicken, until the chicken becomes tender. Then take the chicken pieces from the gravy and keep both aside. 

For seasoning:

  • Coconut oil 4-5 tbsp
  • Onion 1, sliced thinly
  • Chili powder 1tsp
  • Curry leaves, a few

Heat the oil in a deep skillet and fry the onion and curry leaves in it. When the onion turns golden brown in color, add the chili powder and sauté for a minute. Now add the chicken pieces and fry well for about 10 minutes on a medium heat. The chicken shouldn’t get scrambled. Now add the gravy which was kept aside and mix well into the fried chicken. Keep cooking on a medium to low flame till the gravy becomes thick. Goes well with Rice, Chapatti, Vellayappam etc.