Perfect for a quick treat when you get that sudden temptation for Italian.
Penne pasta 1 packet
Chicken breast 250 gms sliced into 3″ pieces, marinated in a dash of vinegar, Italian herbs, salt and pepper
Broccoli florets 1 big handful
Butter 25 gms
Garlic 1 tsp chopped
Red chilli flakes 1/2 tsp
Dried Italian herbs for seasoning
Fresh cream 100 ml
Olive oil 3 tbsp + 3 tbsp
White pepper powder 1/2 tsp
Basil leaves, for garnish
Salt to taste
- Heat a big pot with 3/4 full water. When the water starts to boil add pasta, 3 tbsp olive oil and salt. Cook till the pasta is done. Drain into a colander and pour cold water over the pasta to stop the cooking process. Keep this aside.
- Heat a pan, add butter. When the butter is melted, add the garlic and the chicken. Cook on a slow flame with the lid on for about 10 minutes, then leave the lid open and cook for another ten minutes on a higher flame till the chicken is roasted. Add the broccoli, close the lid for a couple of minutes. Open the lid and saute for 5 more minutes. Add salt to taste.
- Add the fresh cream and when it starts to boil, add the cooked pasta and olive oil; season with dried Italian herbs, pepper powder and basil leaves.
- Serve hot hot!!
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.
- 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.
- 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.
- 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.